DELICIOUS MEATBALLS

Delicious Meatballs image

Make and share this Delicious Meatballs recipe from Food.com.

Provided by Merry Cook

Time 1h

Yield 48 meatballs, 8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb ground turkey
1 lb ground beef
3 celery ribs, roughly chopped
1 red bell pepper, seeded, cleaned, and roughly chopped
1/2 cup quick oats (I like Gluten Free old fashioned oats)
1 egg
1/2 cup parmesan cheese
1/2 cup broth or 1/2 cup water
1 tablespoon seasoning salt (like Porterhouse or any savory grill seasoning that you like)
1 teaspoon garlic powder
3 -4 tablespoons dehydrated onion
2 tablespoons dried parsley
2 tablespoons olive oil

Steps:

Preheat oven to 400 degrees.
Spray baking sheet with PAM.
Put celery, bell pepper, egg, oil, and milk (or liquid) in blender (or food processor) and process until vegetables are finely chopped.
In a large bowl mix together meats, oats, seasonings, Parmesan cheese, and blender concoction then gently knead until uniform in texture.
Take a little of the mix and cook it in a skillet on the stove so you can taste it to see if it needs more seasoning. Happy with that? Then proceed to the next step --.
Roll all the mix into balls and line them up on the baking sheet (they will shrink so it's okay if they touch). To make the balls I like to use an ice-cream or cookie scoop (depending on the size I want), it makes the job easier. Also, use a baking pan with sides, such as a jelly-roll pan or cake pan, because these are juicy little balls and I don't want you set the oven on fire with meatball juice!
Bake 30 minutes (or until no longer pink inside).
Remove from oven and cover with foil for about 15 minutes - don't drain off the juices because the little balls will suck it all up. Alternatively, you can transfer meatballs right out of the oven into a pan of simmering sauce of your choice.
The meat mixture can also be formed into patties and fried in a pan on the stove like you would a burger (use cooking spray or oil in the pan).
Serve with some kind of sauce - bar-b-que, pasta sauce, creamy mushroom sauce, or just plain old gravy.
NOTE: these freeze very well so I frequently make a double batch and freeze some in quart size freezer bags.