Savory Flavory Meatballs
- Ready In:
- 55mins
- Ingredients:
- 20
- Yields:
-
12 Meatballs
- Serves:
- 4-5
ingredients
- 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)
-
OPTIONAL
-
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 29.58 ml grapeseed oil or 29.58 ml extra virgin olive oil
directions
- 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.
- Enjoy!
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Reviews
-
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. <br/><br/>Thank you, Chef Llama, I will definitely makes these again and again!
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Who knew a Llama loved to cook??