Andi's Turkey Beef Veggie 'Mock Sausage' MeatBalls
- Minutes to Prepare:
- Minutes to Cook:
- 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 chopKosher or Table Salt, 1 tsp Freshly ground black Pepper 1.5 tsp *Broccoli Slaw, 10 oz steamed and choppedGarlic, 4 cloves mincedParmesan Cheese, grated, 1/2 cup (optional)3 tsp dried italian herbs (my blend by spice islands includes oregano, marjoram, savory, thyme, basil, rosemary, sage)
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.
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.
Nutritional Info 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
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