Meaty meatballs

When you’re having a busy week, Feaston recognizes that you don’t want to spend tons of time working on dinner. That’s cool. No problem … frequently, we don’t either.

So that’s why we take steps to have good food ready on the fly, i.e. frozen chicken, hamburger patties and MEATBALLS.

Our recipe will feed two people for three meals. And we’ll let you in on a little Feaston secret to make the smoothest, most tender meatballs you ever had. Ready? We mix meat with more meat.

Our balls are meaty and tender.

Our balls are meaty and tender.

Meat wads are really super easy to make. Take a look at the picture below:

Mix it all together.

Mix it all together.

Don’t worry, I’ll tell you how much of what needs to go where. Before we get into that, preheat your oven to 350 degrees.

Here’s what you need to assemble for your meatballs:

  • One pound lean ground beef
  • One pound ground turkey
  • Two eggs
  • One cup bread crumbs (canned or homemade)
  • One teaspoon sea salt
  • One-half cup milk

Throw all of your ingredients into a large bowl and dive in. Mix it up good. Don’t be afraid to get right in there. Now, before I start mixing, I usually turn on some hot water. Why? Because the meat is friggin’ cold and my fingers need to thaw every couple of minutes. If your meat came out of the fridge, I would recommend doing this.

Now that you have mixed your balls, let me elaborate on our special method. Feaston uses a combination of turkey and beef. Initially we did this to lower the fat content. But once we bit into them, they were the most tender meatballs we ever had. We will never make straight up meatballs again. Trust.

Take your tender meat mix and start rolling it into balls. I like to make them about 1.5 inches in diameter. At this size you get about two dozen balls. You can roll them smaller if you want, you know, for something like cocktail meatballs. Put them in a pan (I use glass pyrex) and bake them for 25 minutes.

The night we had these we used them in spaghetti and meatballs. We froze the rest, which came out to two containers of eight balls. Use them at your leisure. Here’s a few of our favorite suggestions:

  • Meatball subs
  • BBQ Meatballs in the Crock Pot
  • Meatballs in cream of mushroom soup over noodles
  • Slice them as a pizza topping
  • Eat them plain jane
  • Cut them up in Italian Wedding Soup

Got other suggestions? Leave ’em in the comments.

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2 Comments

Filed under Dinner

2 responses to “Meaty meatballs

  1. TK

    The tender and meaty meatballs have made a good impression on the lads here at work.They are usually quite fussy,but have decided that if I make a big batch they will eat them.Thank’s.

  2. Linda

    I have lately taken to buying the “meat loaf/meatball” meat mixture (beef-pork-veal), but that defeats the low fat effort…..haven’t tried the meat/turkey mix yet – but look forward to experimenting with it. I like the coarser texture of the ‘balls when I use fresh whole wheat bread crumbs I make myself.
    At any rate – meatballs are the perfect make ahead and use later dish. Good show, Feaston!

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