Our spring has turned very unspring-like this week, with a few inches of snow and colder weather returning to remind us that we live in Minnesota. So what can one do but make hearty comfort food?
Hey, I’m fully on board with that.
We’ve been trying to stay away from wheat, which really does a number on my system. So I decided to try making meatballs without breadcrumbs. I also tried to make it as vegetable heavy as I could. Voila! It’s our new favorite dish to add to any sort of good meal. These meatballs stand on their own as a protein for any meal but really are quite delicious with a simple tomato sauce over whole wheat noodles or, in my case, spaghetti squash, for a fully wheat-free dinner.
I use half ground turkey and half ground beef. I’ve been meaning to experiment with adding in some spicy sausage as well. Maybe next time.
Finely chop some onion, garlic, parsley and mushrooms. Make sure the mushrooms get chopped very well.
I think the mushrooms really make the dish. They add quite a bit of moisture to the meatballs and keep them from being too heavy or dense.
Mix everything together and add the seasoning of your choice.
I always add Arisco, my favorite Brazilian seasoning, to everything. It’s perfect in here for seasoning the meat. But you can always just use salt and pepper or steak seasoning or even a good Italian seasoning. You get to make the choice on what flavor you prefer.
Don’t be afraid to get your hands in there…it’s easier to form the meatballs by hand anyway.
Line a couple of baking sheets with foil, then form golf ball-sized meatballs and plop the meatballs on the foil-lined pans.
You could make them really tiny to serve at a party. Or maybe you just like tiny food. There’s no judgement here! Just make sure you adjust the baking time.
Put the pans into a preheated 425°F/220°C oven for 20-30 minutes. You’ll notice that they release some liquid. No worries…that’s why we use the foil.
They are best served hot just as they are or with your favorite tomato sauce over spaghetti noodles. Or in a bun with cheese and marinara sauce or possibly just popped into your mouth directly from the baking sheet.
WHAT? They wouldn’t all fit in the container that I was going to put in the fridge!
1 lb (1/2 kilo) ground turkey
1 lb (1/2 kilo) ground beef
1/2 medium onion, finely chopped (about 1/2 cup)
4 cloves of garlic, finely minced
10 large button mushrooms, finely chopped (or about 2 cups)
1/3 cup parsley, chopped
Steak seasoning, or your seasoning of choice
Preheat oven to 425°F/220°C. Line two baking sheets with foil.
Mix all ingredients together, form into golf ball-sized rounds, place on foil lined baking sheets and bake at 425°F/220°C for 20-30 minutes or until completely cooked through.
Serve over spaghetti with your favorite tomato sauce topped with parmesan cheese.