Stuffed meatballs: a beautiful mess – Health Guild News

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Yes, you read that correctly. These are stuffed meatballs! They are juicy and delicious meatballs with all the flavors of Thanksgiving filling. Elsie said this is my best recipe of all time, so it’s a pretty good review.

This year, because we organized Friendsgiving so early (since my sister would be in town), these local turkeys just weren’t available. So I started thinking of other main courses I could serve.

About a month ago, I made some meatballs for a friend. She recently had her fourth child and all of our friends made her a meal train, which basically means that every two days or so, someone brings dinner home for her and her family while they do. the transition, as they have just welcomed a new baby into their family. . I love them so much as I love cooking for others and also having babies. 🙂

Anyway, she eats a mostly Paleo diet, Whole30, with lots of meat, so she wanted to do something she and her family could enjoy. And I’ve made meatballs a lot of times for family holiday dinners, so I did. I think it’s that this meatball experience was so recent that it made me think, why not make meatballs for Friendsgiving?

I knew I would be able to buy locally grown and ethically raised meat, as I can practically all year round (this is what I used for my friends ’meatballs). My only thought was that I wanted to create some kind of meatball recipe that showed the flavors of Thanksgiving, which is how I came to stuff meatballs.

I also found that serving meatballs over a turkey was much easier. You can put the meatballs together the night before and then you only need about 30 minutes to cook them.

I love a good Thanksgiving turkey and I’m sure I will serve more in the future, but they are much more involved with brine, roasting for a long time, crawling and resting before be ready to serve. So if you want something delicious but much easier to manage, make meatballs!

Stuffed with meatballs, it makes about 26-28 meatballs the size of a palm

1 pound ground beef
1/2 pound ground pork
1 cup bread crumbs
1 cup milk
1 or
4 cloves garlic, chopped
1/2 cup finely chopped celery (about 2 1/2 ounces)
1 1/2 tablespoons chopped sage
1 tablespoon chopped rosemary
1 tablespoon thyme leaves
1 tablespoon chopped parsley
1 cup parmesan cheese (the powder type is the best here)
salt and pepper

If your meat is frozen, be sure to defrost it thoroughly and safely first.

In a medium-sized bowl, combine breadcrumbs and milk. In a large bowl, combine egg, garlic, celery, herbs and Parmesan cheese, stirring until just combined.

To this large bowl, add the ground meat and breadcrumbs mixture (which by now should be quite moist). Mix well. In fact, I think this is the best and most of all, it is done quickly using your (clean) hands to mix it all up.

Season well with salt and pepper.

Form the meatballs. You want meatballs that fit roughly in the palm of your hand, but big enough not to be able to close them completely with your hand.

Think a little bigger than cookies, about 3 tablespoons each. Place the meatballs on a baking tray lined with baking paper. If you do it the day before, cover well with plastic and set aside in the fridge until ready to cook.

Bake in the oven at 400 ° F for 20-25 minutes. Meatballs should be at a temperature of 165 ° F or higher if you use one instant reading thermometer (which I really like to use when I cook meat, as it takes away from me the ability to guess if it’s cooked enough to eat safely).

Remove from oven once done and let stand at least 5-8 minutes. They will look super juicy just out of the oven and some of these juices (fats) will solidify a bit more as they rest, so it’s good to let them cook before moving on to a plate or serving plate.

Decorate with more fresh herbs if you want a beautiful presentation.

I think they are amazing served on their own, but they are also very good mashed potatoes and sauce as well. Just saying. Enjoy! xo. Emma

Notes: You can use another ground meat here as long as you keep the total weight the same (1 1/2 pounds in total). But I think using a ratio of 2/3 of a leaner meat and 1/3 of a fatter meat results in a more juicy meatball.

Looking for more Thanksgiving dish recipes?

Stuffed with meatballs

juicy and delicious meatballs with all the flavors of Thanksgiving filling.

Rations 27 meatballs the size of a palm

  • 1
    pounds
    calf
    land
  • ½
    pounds
    pork meat
    land
  • 1
    tax
    breadcrumbs
  • 1
    tax
    milk
  • 1
    or
  • 4
    smell key
    All
    chopped
  • ½
    tax
    api
    well chopped
  • 1 ½
    spoon
    savi
    picat
  • 1
    spoon
    rosemary
    picat
  • 1
    spoon
    thyme leaves
  • 1
    spoon
    parsley
    picat
  • 1
    tax
    parmesan cheese
    the powder type is the best here
  • salt and pepper

  1. If your meat is frozen, be sure to defrost it thoroughly and safely first.

  2. In a medium-sized bowl, combine breadcrumbs and milk. In a large bowl, combine egg, garlic, celery, herbs and Parmesan cheese, stirring until just combined.

    To this large bowl, add the ground meat and breadcrumbs mixture (which by now should be quite moist). Mix well. In fact, I think this is the best and most of all, it is done quickly using your (clean) hands to mix it all up. Season well with salt and pepper.

  3. Form the meatballs. You want meatballs that fit roughly in the palm of your hand, but big enough not to be able to close them completely with your hand.

    Think a little bigger than cookies, about 3 tablespoons each. Place the meatballs on a baking tray lined with baking paper. If you do it the day before, cover well with plastic and set aside in the fridge until ready to cook.

  4. Bake in the oven at 400 ° F for 20-25 minutes. Meatballs should be at 165 ° F or higher if you use an instant reading thermometer (which I really like to use when cooking meat, as it allows me to guess if it’s cooked enough to eat safely).

    Remove from oven once done and let stand at least 5-8 minutes. They will look super juicy just out of the oven and some of these juices (fats) will solidify a bit more as they rest, so it’s good to let them cook before moving on to a plate or serving plate.

  5. Decorate with more fresh herbs if you want a beautiful presentation.

You can use another ground meat here as long as you keep the total weight the same (1 1/2 pounds in total). But I think using a ratio of 2/3 of a leaner meat and 1/3 of a fatter meat results in a more juicy meatball.

PS If you prefer to have one vegetarian meatball recipe, look here. Plus, here’s mine infallible turkey tips and sauce, in case you plan to keep it traditional this year.
Credits // Author: Emma Chapman. Photography: Elise Randolph. Photos edited with ACS for desktop.



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