Prep 15 mins
Cook 20 mins
This is a variation from an OLD Betty Crocker cookbook. My son asks for these regularly!! They're a great way to get kids to eat veggies, they're fairly low calorie, and scrumptious, to boot! We usually eat them with rice and salad. I also tend to make a double recipe because they're great as leftovers, too. (if you get tired of making meatballs, save the meat and make more the next day, OR make an egg stirfry with spinach! That's tasty too, I've found!) Also, please keep in mind that the Prep-time listed is for using a Salad Shooter or similar for grating the carrots. If you don't have something like that, doing the grating by hand should add another 15 minutes or so, depending on you!
- 1 lb hamburger, ground lamb, turkey or chicken, or any combination there-of
- 1 1⁄2 cups grated carrots (peeling is optional)
- 1 medium onion, minced or grated
- 1 egg
- 1 teaspoon salt
- 1 teaspoon garlic salt
- 1⁄4 teaspoon basil (I prefer fresh buds from my live-plant!)
- 1⁄8 teaspoon pepper
- Prepare all ingrediatns as listed above and mix well. I prefer using my stand-mixer with the open paddle-blade.
- Form into 1/8 cup meatballs and place in a baking pan, preferably a broiler pan, especially if using a higher-fat content meat. (I use an 1/8 cup measuring spoon and pack the meat into it on the side of the bowl, then use another spoon to pull it out and form the balls a little better on the pan--quicker than trying to do it by hand and less messy!).
- Bake at 350* for 15-20 minutes. (The cook book suggested frying them, and serving with a brown gravy, but baking is healthier, and the gravy only covers the great flavor!).
I made this with lamb last night. I don't have a salad shooter, so I just put one carrot at a time into my food processor, and then with the last one I added half a red onion that was in the fridge and two cloves of garlic - instead of the garlic salt. I also added tumeric, cayenne pepper and some nutmeg. It came out yummy! Great recipe!