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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.

 

 

 

Mix together:

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.

 

One Response so far.

  1. michael brocher says:

    i hope to give these a try as soon as i get all ingredients together

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