Nutritional Info
- Servings Per Recipe: 21
- Amount Per Serving
- Calories: 93.1
- Total Fat: 7.2 g
- Cholesterol: 24.1 mg
- Sodium: 156.0 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 0.7 g
- Protein: 5.2 g
View full nutritional breakdown of The Sneaky Chef's Magic Meatballs calories by ingredient
The Sneaky Chef's Magic Meatballs
Submitted by: HEALTHYDOC1Introduction
Tip: Mini meatballs work better than larger ones for hiding purees! Tip: Mini meatballs work better than larger ones for hiding purees!Number of Servings: 21
Ingredients
-
6-8 Tbls Green Puree (recipe follows)
2 Tbls tomato paste
1 Tsp salt
1/4 Cup wheat germ, unsweetened
1 Large egg, beaten
1 Pound lean ground beef or turkey
1/2 Cup extra virgin olive oil, for browning meatballs
GREEN PUREE
2 Cups raw baby spinach leaves
2 Cups broccoli florets, fresh or frozen
1 Cup sweet green peas, frozen
1 Tsp fresh lemon juice
3-4 Tbls water
Directions
1. In a large bowl, combine the Green Puree and tomato paste, mixing well (with the back of a fork) until the green color turns brownish. Mix in salt, wheat germ, and egg, and finally add the ground meat and mix with hands until well combined. Using damp hands, pinch off about 2 tsp of meat and gently shape mixture into mini meatballs.
2. Below are two ways to cook. It is quicker to use the oven baked method, and they are just as good.
BROWN IN PAN METHOD
Heat 2 tbls of oil in a large 10 or 12 inch nonstick skillet over moderately high heat until hot but not smoking. Add meatballs in 4 batches to avoid overcrowding the pan. Allow to brown on all sides for about 5 minutes, turning occasionally with the help of two teaspoons. Reduce heat to low and cook through for another 10 minutes. Transfer to a plate and add more oil as needed for the next batch. Serve with toothpicks as cocktail meatballs, dropped in almost any soup, or smothered in easy homemade pasta sauce.
OVEN BAKED METHOD
Preheat oven to 350. Brush a large cookie sheet with 2 tbls oil, gently place meatballs on sheet, and bake for 10 minutes. Using a spatula to loosen, turn the meatballs over to brown on the other side, then return to oven for another 10 minutes. Serve as above.
GREEN PUREE
1. Wash spinach thoroughly. Using a vegetable steamer, steam broccoli and spinach in 2 inches of water in a tightly covered pot for about 10 minutes. Add the frozen peas the last minute of steaming.
2. Once cooked, drain the vegetables and place them in the bowl of your food processor along with 2 tbls of water and lemon juice. Puree on high until as smooth as possible. Stop occasionally and push contents from the top to the bottom. If necessary, add the rest of the water to make a smoother puree.
3. Makes about 2 cups of puree. Double this recipe if you want to store an extra cup. Store in refrigerator up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
Serving Size: makes 42 small meatballs
Number of Servings: 21
Recipe submitted by SparkPeople user HEALTHYDOC1.
2. Below are two ways to cook. It is quicker to use the oven baked method, and they are just as good.
BROWN IN PAN METHOD
Heat 2 tbls of oil in a large 10 or 12 inch nonstick skillet over moderately high heat until hot but not smoking. Add meatballs in 4 batches to avoid overcrowding the pan. Allow to brown on all sides for about 5 minutes, turning occasionally with the help of two teaspoons. Reduce heat to low and cook through for another 10 minutes. Transfer to a plate and add more oil as needed for the next batch. Serve with toothpicks as cocktail meatballs, dropped in almost any soup, or smothered in easy homemade pasta sauce.
OVEN BAKED METHOD
Preheat oven to 350. Brush a large cookie sheet with 2 tbls oil, gently place meatballs on sheet, and bake for 10 minutes. Using a spatula to loosen, turn the meatballs over to brown on the other side, then return to oven for another 10 minutes. Serve as above.
GREEN PUREE
1. Wash spinach thoroughly. Using a vegetable steamer, steam broccoli and spinach in 2 inches of water in a tightly covered pot for about 10 minutes. Add the frozen peas the last minute of steaming.
2. Once cooked, drain the vegetables and place them in the bowl of your food processor along with 2 tbls of water and lemon juice. Puree on high until as smooth as possible. Stop occasionally and push contents from the top to the bottom. If necessary, add the rest of the water to make a smoother puree.
3. Makes about 2 cups of puree. Double this recipe if you want to store an extra cup. Store in refrigerator up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
Serving Size: makes 42 small meatballs
Number of Servings: 21
Recipe submitted by SparkPeople user HEALTHYDOC1.
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