Meatballs are a staple in most American households. Kids love them, adults do too, and they can be a quick add on to almost any meal.
If you're anything like me, chances are you usually just purchase the big bag of frozen prepackaged meatballs and stick'em in the toaster oven a few minutes before dinner. That is what I did for years.
However, since going on this healthy journey, I've learned how incredibly fun and how much better it can be to make your own from scratch. The kids love them, they love helping to make them and the best part is...I have full knowledge and control of all the ingredients that end up in them.
These meatballs however, contain only the healthiest meat (grass fed, hormone and antibiotic free beef and turkey combo), onion, garlic, parsley, grated parmigian cheese, a little salt and pepper, plus...and here's the best part...they contain a bunch of peas and carrots. YES vegetables! Shhh...the kids don't have to know. ;)
Extra-virgin olive oil 1 large onion, dice very small Pink Himalayan Sea Salt 5-7 cloves garlic, smashed and chopped Pinch of pepper 2 pound ground beef (grass fed, hormone and anti-biotic free) 2 pound ground turkey (free range, cage free, hormone and anti-biotic free) 2-3 large eggs (free range, cage free, hormone and anti-biotic free) 1 small bag of frozen peas and carrots
1 1/2 cup grated Parmigian Cheese 1/4 cup finely chopped Parsley 1/2 cup water
Step 1: Prepare Ingredients. (This can be prepared ahead of time the night before or early morning.)
Start out by dicing up a large onion in tiny bits along with a handful of garlic cloves, maybe 5-7 (Yes, we do like garlic!) and put those to the side. Also gather all the ingredients needed.
Step 2: Precook Onions & Veggies. (Again, this can be done ahead of time as you will need these to cool off prior to mixing into the meat. I like to do this the day or morning before.)
Steam a small bag of frozen peas and carrots until tender to the fork. Then, place in a food processor or blender and puree into a paste, with consistency similar to that of baby food. Add some water to the mixture as you go in order to achieve the proper consistency.
Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes or until they are clear. The onions should be very soft and aromatic but have no color. Add the garlic and a pinch or so of pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
Step 3: Mix It All Up! (Now this is the fun part!)
Coat the meat in a generous amount of salt, onion and garlic powder (told you we like our garlic!). Then in a large bowl, combine the meats, satueed onions, veggie purree, eggs, and Parmigian. It works well to squish the mixture with your hands so you can wear some gloves if you're squeemish like me. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
Step 4: Shape'em Up! (The balls I mean.)
Preheat the oven to 350 degrees F, and set a baking sheet lined with parchment paper to the side.
Shape the meat into desired size and place them on the baking sheet as you go. Some like 'em big some like 'em small. My kids prefer them on the bigger side so I usually let them pick the size.
Step 5: Brown & Bake'em!
Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through.
And voi-la! There you have it...the healthies, tastiest meatballs. This recipe makes quite a large amount so you can freeze them for later use and since they are pre-cooked, all you have to do is stick'em in the toaster oven before cooking you pasta and you have yourself a healthy dinner in minutes.