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From Annabel Karmel, cordon bleu chef/author of First Meals (a baby to toddler cookbook). These yummy meatballs are easy to prepare and are deliciously moist (it's the apple). They are even pretty good on their own or served with sauces (mushroom, spaghetti/tomato). I always make a double batch and freeze half for later use. (My hubby likes the texture of beef, so when I double the recipe I use 1 lb beef, 1 lb turkey). They are slightly sweet but still savory.
- 1 lb lean ground beef or 1 lb lean ground turkey
- 1 small onion, finely chopped and sauteed
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- 1 chicken bouillon cube, dissolved in 2 tbs hot water (or equivalent)
- 1 medium apple, peeled and grated
- 1 teaspoon Worcestershire sauce
- 1 teaspoon brown sugar
- salt and pepper
- flour, for coating
- vegetable oil cooking spray (for cooking)
- In a mixing bowl, combine all the ingredients except for the flour and oil.
- Use your hands to form the mixture into about 24 walnut-sized balls.
- Spread the flour on a plate and coat the meatballs.
- Heat the oil in a skillet, add the meatballs and cook over high heat for about 3 minutes, turning to brown all sides.
- Lower the heat a little and cook for about 12 minutes or until cooked through.