Category: Main Course
Meatballs - TastyPlanner.com
Chef: Verdantnourishment
A tasty meatball recipe you can use in a soup (recipe also included), to top spaghetti, or on a sandwich!
Recipe Source: Real Simple Magazine
Ingredients
For meatballs:
1 small onion, chopped
1/3 cup parsley leaves, chopped
1 clove garlic, minced
1 pound ground beef, turkey, bison, or venison
1/2 cup grated Parmesan cheese
2 large eggs
1/4 cup flour
2 tablespoons whole milk
1/4 teaspoon sea salt, heaping
1/4 teaspoon black pepper
For meatball soup:
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 cups Homemade Vegetable Stock (see my recipe!)
2 cups filtered water
1/2 cup Pasta
2 cups baby spinach
grated parmesan cheese for topping
Instructions
For meatballs:
1. Heat broiler. Chop the onion, parsley, and garlic. Place in a large bowl and add the beef, Parmesan, eggs, flour, milk, salt, and pepper. Mix with your hands.
2. Form the mixture into 16 meatballs about 2 tablespoons each or a little larger than a golf ball. Note: Meatballs can be frozen at this point for long-term storage. Place on a parchment-lined baking sheet in the freezer until firm. Then transfer to a freezer-safe container.
3. Put the meatballs on a foil-lined, broiler-safe baking sheet. Broil for 4-6 minutes, then rotate and broil for another 4-6 minutes. (Cooked meatballs should be brown on the inside and out.)
For meatball soup:
1. Heat olive oil in a soup pot.
2. Add chopped onion, carrot, and celery and cook over medium heat for 5-6 minutes or until tender. Stir occasionally.
3. Add 4 cups vegetable stock and 2 cups of water; bring to a boil.
4. Add the pasta and cook 8-10 minutes or until tender.
5. Stir in the spinach and meatballs and top with Parmesan cheese.
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