So in true Erica fashion I forgot to take meat out of the freezer for dinner today! Luckily I realized this while Kevin and I were in Vancouver picking up my race packet for tomorrow’s Color me rad run! We made a quick stop at Whole foods on Cambie! I was a happy girl!! We picked up lots of yummy stuff and decided to make meatballs!
These meatballs are moist and flavorful. They can be used in a variety of ways such as meatball subs or appetizers. Tonight I served them on pasta with veggie loaded sauce and a warm fresh baked parmesan herb muffin for a filling, healthy pre race dinner!
1 Pound of extra lean ground beef
1/2 pound of ground pork
1 small pepper chopped
1/2 a medium onion chopped
3 cloves garlic minced
1 egg beaten
3/4 cup grated cheddar cheese
1/4 cup Parmesan cheese
1/4 cup of your favorite BBQ sauce
5 splashes worcestershire sauce
1/2 cup oats
4 crushed stone wheat crackers
1 tablespoon Italian seasoning
1/2 tablespoon granulated garlic
1/4 teaspoon pepper
1/4 teaspoon seasoning salt
Optional ingredients but suggested for yum factor!
1/2 cup crispy onions
1/4 cup tortilla strips
Mix ground beef and ground pork
Add all ingredients with meat in a large bowl and mix well with hands until combine.
Did you notice my giant garlic?!? We got elephant garlic in Seattle! I love it! It is sweeter then normal garlic. The below photo is one clove in my hand!
Once the mixture is well combine form well packed meatballs in your choice of size…I made giant meatballs a little larger then golf balls.
Cooking will depend on the size you made. Just be sure the internal temperatures reaches 165 degrees. I did this by baking them in the oven for 40 minutes at 375 degrees. I cooked uncovered for the first 20 minutes then loosely covered with foil for the last 20 minutes. Feel free to pan fry these if you choose! I cooked mine in our new specialty meatball pan. The pan is designed to let the fat run out and works fanatically!