Best Ground Lambbeef And Beet Meatballs Recipes

VEGAN SPAGHETTI AND BEETBALLS

Steps:

• Heat oven to 335 degrees.
• Toast raw walnuts for 10 minutes. Set aside to cool.
• In a pan over medium heat, saute' onion and garlic for about 10 minutes, until soft and lightly caramelized. Let cool a few minutes.
• In food processor, add cooled walnuts and basil leaves. Gently pulse, until the texture resembles coarse sand. Remove walnut mix from the processor and set aside.
• In the same food processor add the cooled caramelized onion/garlic mixture, raw beet chunks, raw carrot chunks, oregano, salt, pepper, tomato paste, Worcestershire, nutritional yeast and psyllium, pulse until mixture is just finely chopped- allowing for a bit of texture.
• Add black beans to the beet mix. Pulse 3-4 times.
• Then add the walnuts. Pulse a time or two. Just enough to incorporate everything. The mixture will be quite moist. Refrigerating for 30 minutes can help firm them up but is not necessary.
• Scoop onto a baking tray. Bake 40 minutes at 335. Remove from oven and allow to cool on the pan.
• Set pasta to boil, cook according to package directions.
• Add olive oil to a saucepan over medium heat. Throw in minced garlic and red pepper flakes, stirring until lightly toasted, about 3-5 minutes.
• Add tomatoes, smashing in with a fork to break them up. Add oregano and salt.
• Keep at a low simmer for 20 minutes, stirring and mashing the tomatoes every 4 minutes or so. The sauce will thicken as it cooks.
• Add fresh basil leaves a few minutes before removing from heat.
• In food processor pulse together walnuts, hemp seeds, nutritional yeast and salt.
• Toast in a skillet over medium-low heat.
• Stir constantly for about 5 minutes or until you start to smell the toasty aroma. This sprinkle will keep for a few weeks. It freezes well.

GROUND LAMB/BEEF AND BEET MEATBALLS

Steps:

• Preheat oven to 425F
• Place beets in a mini food processor; pulse until finely chopped. Combine beets, bulgur, cumin, 1/2 tsp. salt, pepper, lamb, and flour in a bowl; divide and shape lamb mixture into 12 meatballs
• Heat oil in a large ovenproof skiller over medium-high. Add meatballs to pan; cook 4 minutes or until browned on all sides. Transfer pan to oven; bake at 425F for 8 minutes or until cooked through.
• Combine remaining 1/4 teaspoon salt, cucumber, sour cream, mint, and juice ina small bowl. Divide greens among 4 plates. To0p evenly with meatballs. Serve.

MEATBALLS WITH ANY MEAT

Steps:

• In a large bowl, gently combine all ingredients. Roll into 1 1/2-inch balls. Transfer to a baking sheet.
• Broil until golden and firm, 7 to 10 minutes. Or fry in oil until deeply browned all over. Sprinkle with more salt before serving.

THE BEST MEATBALLS

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
• Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

GREAT-GRANDMA'S ITALIAN MEATBALLS

Steps:

• Preheat oven to 375°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Cool slightly., In a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake until lightly browned and cooked through, 18-22 minutes. If desired, serve with pasta and pasta sauce.