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Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 99.8
  • Total Fat: 5.9 g
  • Cholesterol: 33.3 mg
  • Sodium: 183.8 mg
  • Total Carbs: 1.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 9.9 g

View full nutritional breakdown of Andi's Turkey Beef Veggie 'Mock Sausage' MeatBalls calories by ingredient
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Andi's Turkey Beef Veggie 'Mock Sausage' MeatBalls

Submitted by: ANDICOONS

Introduction

I'm always looking for a way to sneak vegetables into my kid's food. The herb blend I use helps make this meatball taste like sausage (my kids call it sausage). A squirt of brown mustard may also help enhance this flavor.

Chopping the veggies finely helps keep picky eaters from being suspicious- but it also helps to break up the meatballs and toss in the pasta sauce before adding to pasta. My kids love the taste and fight over who has more meatballs in their dish but they're highly suspicious of anything not shapped like a chicken nugget.

I prefer to use two kinds of meat (to add more beef flavor to the Turkey meatball) but meat types can be easily changed out and you could use all one type of meat if you'd like.I prefer to ground white chicken meat when availble, though the recipe calls for ground turkey (which I find more readily available). 2-3 pounds of meat should do the trick and seasonings can be adjusted as needed. When using 100% poultry I add breadcrumbs to help make the recipe less sticky.

This makes about 3 'batches' which match nicely to one box of pasta and jar of sauce (I use the Veggie Smart Smooth and Sweet by Prego).
I'm always looking for a way to sneak vegetables into my kid's food. The herb blend I use helps make this meatball taste like sausage (my kids call it sausage). A squirt of brown mustard may also help enhance this flavor.

Chopping the veggies finely helps keep picky eaters from being suspicious- but it also helps to break up the meatballs and toss in the pasta sauce before adding to pasta. My kids love the taste and fight over who has more meatballs in their dish but they're highly suspicious of anything not shapped like a chicken nugget.

I prefer to use two kinds of meat (to add more beef flavor to the Turkey meatball) but meat types can be easily changed out and you could use all one type of meat if you'd like.I prefer to ground white chicken meat when availble, though the recipe calls for ground turkey (which I find more readily available). 2-3 pounds of meat should do the trick and seasonings can be adjusted as needed. When using 100% poultry I add breadcrumbs to help make the recipe less sticky.

This makes about 3 'batches' which match nicely to one box of pasta and jar of sauce (I use the Veggie Smart Smooth and Sweet by Prego).

Number of Servings: 22

Ingredients

    Ground beef, extra lean, 16 oz (4% or 7% fat)
    *Turkey, Ground turkey, 93% lean, 19 oz
    RedOnions, raw, 2/3 cup, finely chop
    Kosher or Table Salt, 1 tsp
    Freshly ground black Pepper 1.5 tsp
    *Broccoli Slaw, 10 oz steamed and chopped
    Garlic, 4 cloves minced
    Parmesan Cheese, grated, 1/2 cup (optional)
    3 tsp dried italian herbs (my blend by spice islands includes oregano, marjoram, savory, thyme, basil, rosemary, sage)

Tips

I drain the meatballs quickly on papertowels and freeze in a single layer before moving to a ziplock freezer bag (about a quart sized bag for 1/3 of the batch). I've used these as far out as a few months after freezing.


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Directions

Steam one (10oz) package broccoli/carrot slaw (some varieties can be steamed in bag or I throw it into a medium sized Ziplock Zip and Steam bag for about 2min). Until slightly tender (remember the veggies will continue to cook in the meatball). Allow to cool and chop into peices roughly 1/4 inch or smaller.

Finely chop 1/2 of a medium red onion (about 2/3 cup)

Combine all ingredients in a large bowl and work with hands until thoroughly combined. Adjust seasonings to taste (i sometimes add a little more salt esp if i don't have cheese in the mix).

Though I allow my mixture to sit in the fridge for 30 minutes you can work with it immediately if you desire or refridgerate up to a few hours if you like.

Roll into quarter sized meatballs and place on cookie sheet lined with aluminum foil for quick cleanup and lightly sprayed with cooking spray (you may also try this on one of those zigzag roasting sheets with holes so the fats drain down into a pan below).

Bake at 350 for 11-13 minutes until cooked through. (should not be pink in the middle). I always reheat mine before use so I don't cook them too long you don't want them to be tough.

Alternatively flatten 1/3 of the batch into a skillet at a time and break up roughly with a spoon or spatula as it cooks until brown.

I serve my preschoolers 3-4 meatballs a peice as a 'meat' serving (though they always ask for seconds).

Serving Size: Makes about 90 quarter sized meatballs

Number of Servings: 22

Recipe submitted by SparkPeople user ANDICOONS.






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