I made a large batch of meatball mix to freeze and be able to pull out for quick meals. With the Garden Tomato Sauce and a rice cooker, it’s a 30 minute meal that has the components of protein, veggies and whole grain. I also made mini bite size meatballs and used them in the Pumpkin Cabbage Soup. I do not use a specific recipe, it’s more of what’s on hand and in reach. Sometimes I add chopped garlic and onion or I caramelize onions and garlic when I feel super motivated. This time it was a quick fix and the more time put into them the better they are. Any combo of ground meat can be used. My favorite is ground beef, pork and turkey.
1 lb ground turkey
1/4 cup olive oil
1/2 cup bread crumbs (when doing a GF version I have ground oatmeal and used that as a binder)
1/4 cup Parmesan/Romano cheese, grated
1 Tbl. Worshester sauce
1 Tbl. Dijon mustard
1 tsp. garlic salt
1 tsp. dried basil and oregano
1/2 tsp dried thyme and ground black pepper
1/2 tsp red pepper flake (optional if you like them spicy)
1 Tbl. salt
Mix all ingredients together in large bowl until well blended. Roll meatballs with hands and place on foil lined cookie sheets. Place cookie sheets in freezer and allow to freeze. Once balls are frozen throughout, remove form pans and place in freezer bags. If using immediately cook in a lightly oiled pan until well browned, add sauce or stock and cover until cooked. Can be browned and added to soups or cooked in the oven as well.
Optional add ins:
-1 onion and 4 cloves garlic ground fine in food processor added raw or slowly sautéed sliced onion and garlic until brown and soft then mince and add.
-1lb button mushroom sautéed and chopped fine by hand or in processor
– 1/2 cup blue cheese crumbles
-1/4 lb bacon chopped and cooked crisp, add to mix along with rendered bacon fat. Do not add the olive oil the recipe calls for. this is great with the blue cheese added. wonderful appetizer.