During the summer I canned a basil marinara sauce that is perfect to serve over the mega meatballs and spaghetti we are having tonight. I am using venison that my son hunted and our farm raised lamb, but you can use ground beef or even turkey. This time of year I add spinach from the garden but during summer months I toss in grated zucchini to add some vitamins and fiber. With a salad freshly harvested out of the garden and a slice of flax seed bread our meal is complete.
Baked Mega Meatballs
1 lb. each ground venison and lamb
3 cloves garlic, minced
1/2 medium onion. finely diced
1/2 -3/4 cup fresh breadcrumbs
1 egg
a small handful of freshly grated Parmesan cheese
1 1/2 cups wilted spinach
1 tsp Italian seasoning
salt & pepper to taste
Wilt fresh spinach in butter and let cool. Mix all other ingredients in a bowl and add spinach and mix well. Make meatballs in balls that fit in a muffin pan. Bake @ 350* for 25-30 minutes. Makes about 14.
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