Friday, May 28, 2010

Summer with an awesome dish of meatballs

These meatballs were so inspiring, I decided to write a hiaku:

Oh spicy meatballs!
How doubtful I once was.
 I feel Italian.

Meatballs
2 lbs. ground meat (I used 1 lb. beef & 1 lb. elk)
1/2 head cauliflower
2 carrots
4 basil leaves, finely chopped
14 oz. can fire roasted tomatoes (drained)
1/2 red onion
2 garlic cloves
1 Tbsp. oregano
1 Tbsp. red pepper
pepper to taste
3 eggs

1.  Preheat oven to 350 degrees
2.  In food processor, chop up cauliflower, carrots, onion, and garlic.
3.  Add veggies, spices, eggs, tomatoes, and meat together in a bowl.  Mix thoroughly with hands.
4.  Shape into meatballs (a little bigger than the size of a golf ball).  Bake for 45 minutes to an hour or until not pink inside.  

These were so good!  We dipped ours in marinara sauce.

Marinara Sauce
1 14 oz. can tomato sauce (the good stuff)
1/2 Tbsp. crushed red pepper
1 tsp.  black pepper
1 tsp. onion powder
1 tsp. garlic powder
1 garlic clove
1 Tbsp. oregano
3 fresh basil leaves
freshly ground pepper to taste

Mix together spices and tomato sauce.  Heat on stovetop or microwave.  I adapted this recipe from the one on Primal Homemaking.



2 comments:

  1. sounds tasty... and nice use for califlower.
    btw, I'm eating the first produce from my garden today for lunch! yay for gardens! just had to share.

    ReplyDelete
  2. Thanks! These were so delicious, it wasn't even right...

    ReplyDelete