Try different meats in meatballs
Meatballs are a fun and delicious addition to any meal. While ground beef may be the most popular main ingredient, it certainly isn’t the only meat that can be formed into meatballs.
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Turkey Meatballs
2 tablespoons olive oil
1 20-ounce package ground turkey (at least 7% fat)
1 egg, beaten
1/3 cup Italian seasoned bread crumbs
Preheat the oven to 350 degrees. Grease a 9x13-inch baking dish with the olive oil, and place it in the oven while preheating.
In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
Bake for 15 minutes in the preheated oven, then turn them over, and continue baking until somewhat crispy on the outside, about 5 additional minutes. Makes 6 servings.
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Venison Meatballs
1 medium onion, finely chopped
1/2 cup uncooked instant rice
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground venison
3/4 cup water
1/3 cup packed brown sugar
1/3 cup ketchup
1/3 cup condensed tomato soup, undiluted
1 tablespoon ground mustard
2 teaspoons paprika
Preheat oven to 375 degrees. In a bowl, combine onion, rice, salt, and pepper. Crumble venison over mixture and mix well. Shape into 1-1/2-inch balls. Place in a greased 8-inch square baking dish. Combine the remaining ingredients; pour over meatballs. Bake, uncovered, until meat is no longer pink, about 35 to 45 minutes. Makes 4 servings.
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Pork Meatballs
1 egg, lightly beaten
1 slice bread, crumbled
1 garlic clove, minced
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon pepper
3/4 pound ground pork
1 14.5-ounce can beef broth
In a bowl, combine egg, bread, garlic, cheese, salt, parsley, and pepper. Crumble meat over mixture and mix well. Shape into 2-inch balls.
In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook until meat is no longer pink, about 15 additional minutes. Remove with a slotted spoon. Makes 2 servings.
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Pantry Pointers
Instead of buying ready-made meatballs, double your favorite recipe and freeze the extras for a quick weeknight meal. For easy storing, freeze the meatballs on a baking sheet and then place frozen meatballs in freezer bags.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
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