Meatballs 3 Ways | Beef, Turkey & Vegan

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Classic Meatballs

½lb ground beef
½lb ground pork
2 cloves garlic, minced
½ cup Parmesan cheese
2 tbsp fresh parsley, finely chopped
1 tbsp Italian seasoning
salt and pepper
½ cup milk
½ cup breadcrumbs
1 egg
2 cups tomato sauce

Preheat oven to 375°F.
In a small bowl mix milk and breadcrumbs.
In a large bowl combine ground beef, ground pork, garlic, Parmesan, parsley, Italian seasoning, salt and pepper.
Add egg and bread crumb mixture.
Mix until well combined.
Form mixture into 1.5” inch balls and place on a well-greased baking dish.
Bake at 375°F for 30-40 minutes.
Cover meatballs with tomato sauce and bake for an additional 10 to 15 minutes.
Serve over spaghetti topped with some freshly grate Parmesan and some freshly chopped parsley.
Enjoy!

Feta-Stuffed Turkey Meatballs

1lb ground turkey
2 cloves garlic, minced
½ red onion, grated
¼ cup roasted red pepper, finely chopped
¼ cup parsley, finely chopped
1 lemon, zested
1 tbsp Greek seasoning
½ cup milk
½ cup breadcrumbs
1 egg
4oz feta cheese, cut into ½ inch cubes
1 cup homemade tzatziki

Preheat oven to 375°F.
In a small bowl mix milk and breadcrumbs.
In a large bowl combine ground turkey, garlic, red onion, roasted red pepper, Greek seasoning, salt, pepper and lemon zest.
Add egg and bread crumb mixture.
Mix until well combined.
Create a small patty with the mixture in the palm of your hand.
Place a cube of feta cheese in the centre of the patty and wrap the meat mixture around it.
Form mixture into 1.5” inch balls and place on a well-greased baking sheet.
Bake at 375°F for 30-40 minutes or until they’re cooked through.
Serve with homemade Greek salad and tzatziki sauce.
Enjoy!

Vegan Mushroom ‘Meatballs’

½ cup pecans
½ yellow onion, coarsely chopped
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 clove garlic, minced
1 cup cremini mushrooms, chopped
1 tbsp olive oil
1 tsp fresh thyme leaves
1 tbsp Italian seasoning
1 tbsp tamari sauce
salt and pepper
¼ cup oats OR vegan breadcrumbs
1 flax egg (1 tbsp ground flax seeds + 3 tbsp water)
¼ cup vegan parmesan (optional)
2 cups tomato sauce
fresh parsley

Preheat oven to 375°F.
In a small bowl combine ground flax seeds with water. Stir well and set aside.
In the bowl of your food processor combine pecans, onion, carrot, celery and garlic.
Pulse until mixture resembles coarse crumbs.
Add mushrooms and olive oil and pulse until mixture resembles fine crumbs.
Pour mushroom mixture into a large bowl and add fresh thyme, Italian seasoning, tamari sauce, salt, pepper, oats and flax mixture.
Mix until well combined.
Form mixture into 1.5” inch balls and place on a well-greased baking dish.
Bake at 375°F for 30-40 minutes.
Cover ‘meatballs’ with tomato sauce and bake for an additional 10 to 15 minutes.
Serve over some roasted spaghetti squash and top with fresh parsley.
Enjoy!

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