Mini Meatball Bento
Herbed Turkey Meatballs with Cranberry Sauce
1 T. unsalted butter
1/2 yellow onion, finely chopped
1 small celery stalk, finely chopped
1 lb. ground turkey
1 C. fine fresh bread crumbs
1 egg
2 T. chopped fresh oregano
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2/3 C. fresh orange juice
1 C. fresh or frozen cranberries
1/4 C. sugar
Preheat an oven to 425°F. Lightly oil a rimmed baking sheet. In a large fry pan over medium-high heat, melt the butter. Add the onion and celery and sauté until softened, 4 to 5 minutes. Spoon into a bowl and let cool. Set the pan aside. Add the turkey, bread crumbs, egg, oregano, salt and pepper to the cooled onion mixture, and mix gently but thoroughly with your hands. Shape the mixture into 12 meatballs and arrange on the prepared baking sheet. Bake the meatballs until opaque throughout, about 10 minutes. Meanwhile, combine the orange juice, cranberries and sugar in the fry pan and place over medium-high heat. Cook, stirring often, until the juice comes to a boil and the cranberries begin to pop, 2 to 3 minutes. Divide the meatballs among dinner plates, spoon the cranberry sauce over them and serve immediately.
Glazed Meatballs
1 1/2 lb. ground beef
1/4 C. Dry bread crumbs
1/4 C. Water
1/4 C. Fresh chopped onion
1 tsp. Salt
1/2 tsp. Cinnamon
1/4 tsp. Pepper
1 1/2 C. Grape jelly (or other simple flavor)
1/2 C. Ketchup
Put first 7 ingredients into bowl. Mix well. Shape into small balls. Heat grape jelly and ketchup in frying pan. Add meatballs. Simmer very slowly for about 20 to 25 minutes turning meatballs at half time. Serve in chafing dish.
Asian Meatballs
2 lb. lean ground beef
½ a medium red onion, minced
2 green onions, thinly sliced
1 tablespoon cilantro, minced
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon sesame oil
Juice in 1 lime
1 teaspoon siracha
1 tablespoon rice wine vinegar
2 teaspoons brown sugar
¼ cup panko breadcrumbs
1 egg, beaten
¼ cup milk
Ginger, Lime and Soy Dipping Sauce
1 lime juiced
1 teaspoon siracha
3 Tablespoons soy sauce
3 tablespoons rice wine vinegar
1 tablespoons sesame oil
2 teaspoons minced ginger
1 tablespoon brown sugar
Preheat the oven to 350 degrees. In a large bowl, combine all of the meatball ingredients together. With clean hands, really squish everything together until it is really well incorporated together. Form the meat into balls (I made about 1 ½- 2″ balls). Then bake the meatballs at 350 degrees for about 25 minutes or until just cooked through. Serve them hot on their own or with steamed rice and dipping sauce. Whisk together all of the ingredients for the dipping sauce and let flavors meld until ready to serve.
Meatballs with Tomato and Zucchini Medley
1/4 lb. extra-lean ground beef or ground turkey breast
2 T. whole wheat bread crumbs
2 T. liquid egg substitute or 1/2 egg
3/8 tsp. ground black pepper
1/4 tsp. dried Italian seasoning
3 T. grated Parmesan cheese
1/2 onion, finely chopped
1 cloves garlic, minced
1 zucchini, halved lengthwise and sliced
1/2 yellow squash, halved lengthwise and sliced
1/2 can (8 oz.) Italian-style cut tomatoes
1/2 can (8 oz.) crushed tomatoes
2 T. chopped fresh basil
Sprig basil, for garnish
In a large bowl, combine the beef or turkey, bread crumbs, egg substitute or egg, 1/4 tsp. of the pepper, the Italian seasoning, and 2 T. of the cheese. Form into balls the size of walnuts. Spray a large nonstick skillet with cooking spray and heat over medium heat. Working in batches, add the meatballs and cook for 15 minutes, or until browned and no longer pink inside. Remove to a bowl, leaving drippings in the skillet. Repeat to cook the remaining meatballs. In the same skillet in warm drippings over medium-high heat, add the onion and garlic and cook for 5 minutes, or until the onion is tender. Stir in the zucchini, yellow squash, cut tomatoes (with juice), crushed tomatoes, the remaining 1/8 tsp. pepper, the remaining 1 T. cheese, and the meatballs. Heat to boiling. Reduce the heat to low, cover, and cook for 20 minutes. Stir in the chopped basil. Garnish with the basil sprig.
Canned “Swedish†Meatballs
10 lbs. 90/10 Ground Beef
½ cup fine ground bread crumbs
3 T. minced garlic
dried parsley, rosemary, thyme, celery salt (to taste)
1 large onion (finely minced – I used a food processor)
8-9 eggs
canning salt and pepper
½ tsp. nutmeg
4 small cans of Cream of Mushroom soup (or create sauce using real foods following cream of x recipe!)
¾ cup of water for each can of soup used
salt, pepper, parsley, celery salt
2 T. beef base
For Meatballs: mix all ingredients and form into 1″ balls. You want a nice firm meatball so use just enough eggs to hold the meat together. These will be pressure canned for a long time so the meatballs need to be firm to help hold their shape. They will be tender after pressure canning. Bake on baking sheets at 350 degrees for 25 minutes or until brown and done. For Sauce: Combine ingredients until mixture comes to a boil and keep at a low simmer. To Can: have your jars, lids and rings sterilized and ready to go. Keep your jars hot for filling. Get your pressure cooker warmed up and ready to go. Add meatballs to jar, ladle in sauce leaving 1″ head room, debubble your jars, wipe the rim with a clean paper towel dipped in hot water and vinegar, place your lid and ring on and then place in the pressure cooker to keep warm. Process quarts for 90 minutes at 10 pounds (please use correct poundage for your elevation and follow directions for your canner) or pints for 75 minutes.
Sheet Pan Greek Meatballs and Tzatziki
Sheet Pan Greek Meatballs and Tzatziki
1 1/2 pounds ground lamb, beef, or chicken
2 shallots, chopped
1/2 C. fresh parsley, chopped
1/4 C. fresh oregano, chopped
2 tsp. sweet or regular paprika
1 T. dijon mustard
kosher salt and black pepper
chili flakes
2 T. extra virgin olive oil
2 medium sweet potatoes, cut into matchsticks
1-2 C. Tzatziki sauce
lettuce, tomato, avocado and pitas for serving
1/2 lemon, halved
4 cloves garlic cloves, smashed
1/3 C. extra virgin olive oil
2 T. red wine vinegar
2 C. mixed fresh herbs, parsley, dill, and or mint, chopped
3/4 C. pitted Greek olives, torn
2 T. chopped pepperoncini
3/4 C. crumbled feta
Preheat the oven to 425° F. Line a baking sheet with parchment. Combine the lamb, shallots, parsley, oregano, paprika, dijon, salt, pepper, and chili flakes in a bowl. Coat your hands with a bit of olive oil, and roll the meat into 3 T. size balls, placing them on the prepared baking sheet. Add the lemon wedges and garlic (for the dressing) to the baking sheet. Bake for 15-20 minutes, until the meatballs are crisp and cooked through on the inside. During the same time, toss together the sweet potatoes with 2 T. olive oil and a pinch of salt and pepper on another baking sheet. Bake 25 minutes, until the potatoes are crispy. Meanwhile, make the dressing. Whisk together the olive oil, red wine vinegar, herbs, olives, and pepperoncini. Grab the meatballs from the oven, remove the lemons and garlic. Juice the lemons into the dressing. Chop the garlic and mix into the dressing. Add the feta. To assemble, add Tzakiki and lettuce to a bowl. Top with meatballs and spoon the dressing over the meatballs. Add the potatoes and any other desired toppings. Serve with additional Tzakiki (of course!).