Wednesday, July 30, 2014

Savory Meatballs

Due to numerous requests here is my newly developed meatball recipe.  We are loving this one!  Full of flavor and gluten good!  I would love some feedback!

Savory Meatballs 

1 small to medium sweet onion
4-5 cloves garlic, peeled, cut in half
1 medium carrot, peeled, cut into several pieces
1 pound of organic grass fed ground beef or buffalo- either works
1 pound of organic ground turkey
1 sm can tomato paste
1 tablespoon organic molasses (this helps bind the mixture)
2 TBS Italian seasoning
1 cup oats
2 eggs
1 teaspoon fine sea salt
Olive oil, as needed


Preheat the oven to 350ºF.

Pulse onion, garlic, carrot in food processor until in is pureed
In a large mixing bowl, briefly stir together the ground beef and pork. Add in the processed onion, garlic and carrot mixture, tomato paste, molasses, Italian seasoning, oats, sea salt and pepper flakes. Mix gently to combine. Try not to over-mix (over-mixing makes a dense meatball). Your hands really are your best tool in making these.  If you have a raw meat may resort to letting your Kitchen Aid mixer do the job for you.

Form the meatball mixture into balls. You should end up with about medium 20-24 balls or 10-12 large meatballs

Brown the meatballs in a large skillet, using olive oil.
Transfer to baking dish for later use.

These can be covered with brown gravy.   Bake until they reach an internal temperature of 160 degrees.  Serve over rice.

Another dining option is transfer meatballs to crockpot about 3 hours prior to serving.  Cover with marinara sauce of choice.  Serve over a bed of fresh spinach or over pasta of choice.  Top with a sprinkling of cheese.  I prefer a freshly grated parmesean.  Enjoy!!

The man clan loved the marinara style as toasted meatball slider melts.  

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