Recipe: Meatballs Nirvana #cooking #kids #mealplanning

My vegetable-packed, super lean turkey meatballs are delicious and I make them for my family fairly often; however, when craving an Italian-restaurant style, moist, flavorful meatball, these really fit the bill and they couldn't be easier!

Nirvana: any place of complete bliss. As far as meatballs are concerned, these are complete bliss to me!

Recipe: Meatballs Nirvana

1lb 90/10 ground sirloin (any lean ground beef works)
1/2 c onion, finely chopped or 1/2 tsp onion powder
1 tsp garlic, minced
3/4 tsp dried basil
3/4 tsp dried oregano
3/4 tsp dried marjoram
1/4-1/2tsp dried crushed red pepper flake (your preference)
1 tsp Kosher salt
1/4 tsp black pepper
1 1/2 T Worcestershire sauce
Dash of hot sauce
1/3 C milk (I use fat-free, you can use anything you have on hand, including half and half)
1/4 C grated Parmesan cheese
1/2 C Italian seasoned bread crumbs (any flavor or even plain works)

Preheat your oven to 400 degrees.

Line a baking sheet (you need a jelly roll pan or large cookie sheet) with parchment paper.

Measure the Parmesan cheese and bread crumbs into a small bowl and set aside. Also, set an ice cream scoop (aka: a 2oz or a 2 1/2" scoop) next to your baking sheet where you are working. Your hands will be a mess after mixing the meatballs so you'll need all your tools ready!

In a large bowl, combine onion, garlic, all herbs, salt & pepper, the Worcestershire sauce, hot sauce, and milk. Gently crumble in the sirloin and squish everything together as quickly, yet as quietly as possible. You don't want tough meatballs! Sprinkle on the cheese & bread crumb mixture and again, gently mix to combine. Using the ice cream scoop, portion out 10-12 meatballs and place on baking sheet close together.

Wash your hands and place baking sheet into oven. Bake 22-25 minutes.

Want to freeze these for another date? See my post on how to perfectly freeze foods HERE.


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