Best Wheat Germ Meatballs Recipes

Wheat Balls With Tomatoes (Vegan Meatballs, Aka Kibbeh Heelah) image

Provided by dogsandwoods

Categories Grains

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups bulgur (wheat, finely ground)
1 1/4 cups flour
1 grated onion (and the juice)
1 tablespoon coriander, ground
3 ounces tomato paste
1/2 cup water
1/4 cup oil (preferably olive)
3 onions, sliced in long slivers
3 garlic cloves (at least!)
2 tablespoons ground coriander
5 ounces lemon juice (juice of 5 lemons)

Steps:

For Wheat Balls:.
Knead with water to form into 1 to 1 1/2" balls.
Fill a large pot halfway with water, bring to a boil, gently add balls to water and cook for about twenty minutes.
Check the inside of a ball to make certain that they are done. If so, they should not have clumps of flour on the inside.
For Sauce:.
Bring tomato paste and lemon juice to a low boil, then simmer for fifteen minutes.
Meanwhile, fry onions in oil until cooked; add garlic and coriander and cook for another minute.
Add to tomato sauce and simmer for half an hour.
Pour sauce over kibbeh and serve.

Nutrition Facts : Calories 586.1, Fat 15.6, SaturatedFat 2.3, Sodium 187.7, Carbohydrate 103.4, Fiber 17.7, Sugar 8.6, Protein 15.2

Spicy Rice Meatballs image

Provided by spatchcock

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups cooked long-grain rice (I used brown)
1/2 cup quick-cooking oats
1 onion, finely chopped (be sure to chop this very finely, or your meatballs won't hold together well!)
1/4 cup dry packaged breadcrumbs
1/4 cup milk
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper (I used at least 1/2 tsp)
1 egg, beaten
1/2 cup wheat germ (I ran out of wheat germ halfway through and used quick oats. Not the same, but it worked ok!)
1 tablespoon vegetable oil

Steps:

In a large bowl, mix together all ingredients except wheat germ and vegetable oil. Again, make sure you REALLY chopped your onions very finely or they will make your "meat"balls fall apart.
Cover and chill mixture well, at least 1 hour, in fridge.
Shape mixture into meatballs and roll each in wheat germ/oats (my last resort, but they turned out fine!) to coat.
Heat oil in a (preferably) nonstick skillet over medium heat.
Cook the meatballs in the oil for 8-10 minutes, turning carefully, until light golden brown.
Drain meatballs on paper towels.
Flash freeze on a pan in the freezer, then put in freezer bags. To reheat, microwave for a few minutes or put on pan and reheat in oven at 350 degrees for 10-15 minutes.
Or, gently mix meatballs with spaghetti sauce (jarred or homemade) and place in heavy duty ziplock freezer bags and freeze. To serve this way, just thaw a bit in the fridge and then reheat and serve with pasta.

Meatballs image

Provided by Food Network

Categories side-dish

Time 4h25m

Yield 6 to 8 servings

Number Of Ingredients 23

1 cup seasoned bread crumbs
1 egg
2 tablespoons water
2 tablespoons wheat germ, optional
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 pound ground round beef
1 pound ground pork
1 pound Italian sausage
Mom's Spaghetti Sauce, recipe follows
1 pound ground round beef
1 pound ground pork
1 pound Italian sausage
2 large onions, chopped
4 cloves garlic, pressed
5 large cans tomato paste
10 tomato paste cans water
4 tablespoons Parmesan
1 1/2 tablespoons salt
6 leaves fresh basil or 1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon Italian seasoning

Steps:

Mix bread crumbs, egg, water and wheat germ into a medium mixing bowl. Then, add salt, pepper, ground beef, pork, and sausage and mix. Shape into small balls. Place meatballs in spaghetti sauce and allow to cook for 2 to 3 hours.
In a large saucepan over medium heat, saute the ground beef, pork and sausage until it is brown. Drain off excess fat. Add the remaining ingredients and stir until smooth. Cook for 3 to 4 hours on medium heat, stirring often to prevent scorching.