Meatballs

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Meatballs can help you get dinner on the table in a flash.  To make this an even more fantastic time-saver, double this recipe, then divide the meat mixture in half before adding herbs and spice combinations.  After switching out the spices on the second batch, bake as instructed.  Once they are cooked and cooled, place a single layer on a pan in the freezer until good and firm (about 2 hours).  Then place the meatballs in zip lock bags, getting out as much air as possible.  Now you have the ingredients for an easy dinner ready to go.  When you need a quick dinner option, heat the contents of a prepared jar of tomato, pesto, or alfredo sauce, retrieve meatballs from the freezer, add the meatballs to the sauce and heat thoroughly.  As the sauce is heating up, the meatballs will heat up too.  Dinner is served!

Your Choice MEATBALLS

Ingredients

2 pounds Ground Meat (any combination of the following meats: ground lamb, pork, chicken or turkey)

1 cup GF Oats

2/3 cup minced Leek, minced Shallot or Onion (whatever you have on hand) 

1/2 cup fresh Parsley minced (fresh Parsley makes all the difference! Plus a bunch from the fresh produce section is cheap!)

5 large Eggs

4 cloves Garlic minced 

1 teaspoon Garlic Powder

1/2 teaspoon dried Basil 

1/2 teaspoon dried Oregano 

1 teaspoon Salt 

1/2 teaspoon Pepper 

1/2 cup Olive Oil or Olive Oil Spray to coat pan for cooking

Instructions

  1. Preheat oven to 400*

  2. In a large bowl combine all ingredients except the oil for coating the pan.

  3. Mix thoroughly using a standing mixer or with your hands (I like to wear some disposable gloves)

  4. Once combined, make 1 inch diameter meatballs using two spoons or a scooper. 

  5. Arrange meatballs on a sheet pan lined with parchment paper; they should not touch each other

  6. Brush with olive oil (or spray) and bake for 20 minutes or until browned.  

  7. Check for the internal temperature to read above 155 degrees.

  8. After baking, eat immediately and freeze leftovers after they have cooled. 

 Should make around 48 meatballs.

 Note: Swap out spices for whatever flavor you are trying to achieve.  Other suggestions are Greek: add rosemary to the spices in the above recipe

Italian: basil, oregano, thyme, rosemary, garlic powder

Mexican: cumin, chili powder, onion powder, smoked paprika, cayenne

Indian: cumin seeds, mustard, cayenne, garlic powder, fresh oregano, turmeric 

Cajun: cumin, coriander, paprika, cayenne, oregano

Comfort Food, Main DishRenee MatthewsComment