Meatballs are a delicious menu item. They can be ‘dressed up’ to make an impressive meal, or used in a simple dish. These make a nice appetizer when formed around a pinapple tidbit or cheese curd. Meatballs are a great finger-foods for kids. I like to make up a large batch and freeze them after baking. They are easy to drop into gravies and pasta sauces. Try them in my Orange Gravy for a true comfort food.
1/2 lb. ground round or bison
1/2 lb. extra lean ground turkey
1/2 cup seasoned bread crumbs
1/2 fresh bread crumbs
1/2 cup fat free milk
1 egg white
2 tablespoons dried onions
1/3 cup finely minced celery
1 teaspoon each of black pepper, thyme, and sage.
1 1/2 teaspoon prepared yellow mustard
1/2 teaspoon each of celery salt and garlic salt.
Chill 30 minutes after mixing.
Form meatballs into uniform balls. I use a small ice cream scoop to insure uniform meatballs. Line a baking sheet with parchment paper. Meatballs should not be touching. Bake at 375 for 12 minutes. Turn meatballs and bake an additional 5 minutes. Remove and let rest 3 minutes. Baking time may have to be adjusted for larger meatballs.