This past weekend my mom came to visit, and as if that was not exciting enough, she brought with her an entire cooler full of venison and grass fed beef! Since the majority of what we got is ground beef and ground venison, I started brainstorming some new ground beef recipes, and this was tonight's creation! The meatballs have a wonderful consistency (I have never been a big meatball or meatloaf eater, but I really could not tell that there were no breadcrumbs in this). The sauteed onions almost look like fettuccine noodles when you serve this, and it is an easy and delicious way to sneak in several different vegetables (and use some fresh herbs, too!)
I assume that these would also freeze quite well before cooking and would make a quick and easy last minute meal. If you try it, let me know how it worked!
Ingredients for Meatballs:
1 lb ground beef or venison
2 eggs
1/2 C grated Parmesan cheese (go for the real stuff if you are able! I just had the kind in the can this time)
1/3 C almond meal (you can make your own by throwing some almonds in the food processor until finely ground, but if you want to buy some they have a super price at Trader Joe's)
3/4 C chopped fresh spinach
2 grated carrots
1/4 C chopped fresh basil leaves (I have a basil plant, but if you do not have access to fresh herbs you can just season to taste with dried basil, or your herb of choice)
1 T dried oregano (or fresh if you have it!)
3 cloves garlic
salt and pepper
Directions:
Preheat oven to 350 degrees and spray a cookie sheet with cooking spray (I covered my pan in foil first)
Combine all ingredients in a large bowl.
Make tightly formed balls and place in pan
Bake covered for 30 minutes, then uncover and bake for an additional 15 minutes to brown the meatballs
*Yields 24 meatballs
Ingredients for Onion Sauce:
3 T olive oil or butter (I used olive oil, but in retrospect I might have preferred butter for the sauce)
3 medium onions
1-2 tomatoes
1/8 C chopped fresh basil (again, if you do not have fresh just season with dried herbs to taste)
3 cloves garlic
Salt, pepper, and oregano (to taste)
1/2 C milk or cream (I am lactose intolerant, so I just used half and half, but if you would prefer milk I think it would work just as well)
1/3 C grated Parmesan
Directions:
Heat oil on medium high heat in frying pan
Add onions and saute until beginning to turn golden brown
Add tomatoes, basil, garlic, and salt, pepper, and oregano (to taste) and cook until tomatoes become slightly tender
Add cream and Parmesan and reduce heat. Simmer for 5 minutes.
Serve sauce on top of meatballs. Sprinkle with Parmesan cheese and enjoy!
I assume that these would also freeze quite well before cooking and would make a quick and easy last minute meal. If you try it, let me know how it worked!
Ingredients for Meatballs:
1 lb ground beef or venison
2 eggs
1/2 C grated Parmesan cheese (go for the real stuff if you are able! I just had the kind in the can this time)
1/3 C almond meal (you can make your own by throwing some almonds in the food processor until finely ground, but if you want to buy some they have a super price at Trader Joe's)
3/4 C chopped fresh spinach
2 grated carrots
1/4 C chopped fresh basil leaves (I have a basil plant, but if you do not have access to fresh herbs you can just season to taste with dried basil, or your herb of choice)
1 T dried oregano (or fresh if you have it!)
3 cloves garlic
salt and pepper
Directions:
Preheat oven to 350 degrees and spray a cookie sheet with cooking spray (I covered my pan in foil first)
Combine all ingredients in a large bowl.
Make tightly formed balls and place in pan
Bake covered for 30 minutes, then uncover and bake for an additional 15 minutes to brown the meatballs
*Yields 24 meatballs
Ingredients for Onion Sauce:
3 T olive oil or butter (I used olive oil, but in retrospect I might have preferred butter for the sauce)
3 medium onions
1-2 tomatoes
1/8 C chopped fresh basil (again, if you do not have fresh just season with dried herbs to taste)
3 cloves garlic
Salt, pepper, and oregano (to taste)
1/2 C milk or cream (I am lactose intolerant, so I just used half and half, but if you would prefer milk I think it would work just as well)
1/3 C grated Parmesan
Directions:
Heat oil on medium high heat in frying pan
Add onions and saute until beginning to turn golden brown
Add tomatoes, basil, garlic, and salt, pepper, and oregano (to taste) and cook until tomatoes become slightly tender
Add cream and Parmesan and reduce heat. Simmer for 5 minutes.
Serve sauce on top of meatballs. Sprinkle with Parmesan cheese and enjoy!
Saute onions
Onion cream sauce
Finished meatballs!
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