Recipe by Chef Llama
These are more than meatballs. This is one of my own adaptations from the traditional spaghetti and meatballs. They are healthy and tasty. You can bake or pan fry these for a little variety. Pan frying gives you the option of making a sauce all in one.
Top Review by strangemk ; )
MMM-mmm-mmm! G-O-O-D! In just looking through this recipe, I was interested because they included vegetables, whole grains, herbs and spices (especially garlic and onion). I used 1 1/2 lbs. ground turkey (standard package from Costco), 1-10 oz. pkg frozen spinach, thawed and drained, 1 of my dad's hearty whole wheat biscuits (instead of the whole wheat bread and wheat germ). Mixed it up this far one day ahead of time. Today I pan-fried the meatballs in a little extra virgin olive oil, and put them in the slow cooker with the sauce from Sweet and Sour Jelly Meatballs Recipe #103746, and they were all eaten! I was hoping I would have a few left over to make meatball subs for tomorrow. Not a chance. These meatballs were delicious by themselves, and excellent with the sauce, too.
Thank you, Chef Llama, I will definitely makes these again and again!
- 453.59 g extra lean ground beef (can use ground pork or turkey as well)
- 473.18 ml fresh spinach, washed, and finely chopped
- 1 medium onion, finely chopped
- 4-6 large garlic cloves, finely chopped
- 118.29 ml carrot, washed and peeled, and finely chopped
- 1 large egg
- 1 slice whole wheat bread, processed into crumbs
- 59.14 ml wheat germ
- 14.79 ml dried basil, 2 tbsp if fresh and minced
- 7.39 ml dried oregano, 1 tbsp if fresh and minced
- 7.39 ml kosher salt (to taste)
- 4.92 ml fresh ground pepper
- canola oil cooking spray (if baking)
If making sauce
- 236.59 ml fresh water
- 118.29 ml vegetable broth
- 0.25 ml basil
- 0.25 ml oregano
- salt and pepper, to taste
- 14.79 ml cornstarch
- 29.58 ml garlic oil or 29.58 ml grapeseed oil or 29.58 ml extra virgin olive oil
Directions See How It's Made
- In large bowl combine meat, vegetables and spices, mush with hands or fork. Mix well.
- Add wheat germ, bread crumbs, egg, continue to mix.
- For baking, line 1 1/2" to 2" rolled meatballs on lightly oiled baking sheet, leaving 1" to 2" between each meatball.
- Bake at 350°F for 15 minutes, flip the meatballs and cook for an additional 10-15 minutes or until golden brown. There will be liquid that forms around the meatballs.
- For pan frying, place meatballs in oiled fry pan.
- Dissolve cornstarch in a little cold water or veggie broth and add all liquids to pan.
- Simmer on medium for 20 minutes, turning occasional to prevent burning.
- Sauce will thicken as it cooks.
- If desired, serve with rice or pasta.