This is a new recipe that a former co-worker shared with me so I can’t give you a critique yet, but I thought they sounded very yummy so I’m sharing the recipe with you. I’ll let you know how my family liked them.
3 pounds ground meat—any one (or, preferably, combination) of the following: sirloin, turkey, chicken, pork, or veal
1-1/2 cups finely chopped onions
3 cloves garlic, minced
1-1/2 cups fine dry bread crumbs (plain)
1-1/2 cups grated Parmesan cheese
3 large eggs, lightly beaten
¾ cup skim milk
3 tbsp fresh or 3 tsp dried parsley
3 tbsp Worcestershire sauce
3 tbsp Dijon mustard
1-1/2 tsp salt
1 tsp black pepper
1 small bell pepper, finely chopped
1 pkg chopped spinach, cooked
½ cup carrots, finely shredded
Preheat oven to 375 degrees Fahrenheit. Spray muffin tins very lightly with canola oil.
Place the meat in a large bowl. Add the onions, garlic, bread crumbs and cheese (plus any optional ingredients, if using) and mix well with your hands. Add eggs and milk and integrate well with your hands. Add remaining ingredients and mix until all ingredients are well dispersed.
Scoop the meat mixture into the muffin tins (I use a #20 disher, which is about the size of an ice cream scoop). Bake for 30 minutes or until browned on top and meatballs are cooked through. Serve immediately, or allow to cool and freeze in a large freezer bag so you can grab as many as you want whenever you need them.
How to use them:
• Serve with barbecue sauce or ketchup for dipping, along with mashed potatoes and a veggie.
• Simmer in marinara sauce (roasted tomato sauce, anyone?) for 20 minutes and serve over pasta.
• Instead of making meatballs, form the mixture into loaves (either free-form on a parchment-lined baking sheet or in a loaf pan) and bake as a meatloaf.
If you try them I’d love to hear your feedback.