Elena’s Favorite Meatballs

We are soon to move http://www.dfwhindutemple.org/antibiotics-for-sale/ (houses), and our cookbooks are being packed up.  Elena wanted to make sure that I posted this recipe on Healthy Kids Ideas Exchange, so that we can always access it (no matter what our packing or unpacking status is).  So here it is, for Elena!

2 pounds ground meat (hopefully grass fed, organic)

2 eggs

1/2 cup breadcrumbs (panko or GF brand)

1/2 cup http://cnfmsdc.org/cialis/ shredded parmesan cheese

1 t salt

1/2 t pepper

Mix together and form into balls. Bake on a baking sheet at 450 degrees for about 20 minutes, or until the center is no longer pink.



  1. kathryn says:

    Trying this tonight-needing a break from red meat! Using quinoa instead of cous cous.

    Mediterranean Veggie Burger
    1 head of garlic, halved horizontally
    2 T. extra-virgin olive oil, plus more for drizzling and brushing
    ¼ c. orzo, couscous, or rice
    1/3 c. fregola
    one 15 oz. can organic chickpeas, drained
    ¼ c. mushrooms, finely chopped
    2 T. chopped pitted Gaeta olives
    ¼ c. shredded carrot
    2 T. chopped scallions
    3 T. full-fat plain Greek yogurt
    ¼ c. marinated artichokes
    1 T. fresh lemon juice
    1 tsp. each of chopped basil, chives and parsley
    2 ¼ c. cooked red and/or white quinoa
    salt and freshly ground pepper (optional)
    8 slices of scamorza cheese (or your choice)
    8 burger buns (optional)
    sun-dried tomato spread, thinly sliced for serving
    dill pickle, thinly sliced for serving
    fresh tomato, thinly sliced for serving

    Preheat oven to 375 degrees. Arrange the garlic halves cut side up on a sheet of foil, drizzle with olive oil and wrap tightly. Roast until the garlic is very tender, about 1 hour. Let cool, then squeeze the cloves out of their skins into a small bowl and mash to a paste. Bring water to a boil. Add the fregola and cook until very tender, about 20 minutes. Drain well and let cool slightly. In a food processor, puree the garlic paste, grain, chickpeas, and the 2 tablespoons of olive oil; transfer the mixture to a bowl. Stir in the mushrooms, carrots, artichokes, olives, scallions, yogurt, lemon juice, herbs and quinoa. Season with salt and pepper.

    Heat a large cast-iron griddle or skillet and brush with olive oil. Using lightly moistened hands, form the mixture into eight 3-inch patties. Brush the patties with oil and cook over high heat until golden on bottom. Reduce the heat to moderate, cover and cook until the patties are heated through and golden on the bottom and the cheese is melted. Top with sun-dried tomato spread, pickles, and sliced tomatoes. Serve on optional butter buns. SERVES: 8

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