Magic Meatballs
Nutrition Highlights: Whole grains, protein, and vegetables
Rich in vitamins: A, K, B12, C and E, tryptophan, manganese, folate, zinc, protein, iron, and fiber
There's no mystery about the health benefits of these perfectly " normal" looking and tasting meatballs. Yet unlike those at the Italian restaurant, our meatballs are loaded with whole grains and greens. Thanks to a little help from a preschool color wheel, I found that the green disappears into the color of meaty brown when mixed well with the tomato paste. My kids love to eat these off toothpicks or smothered in red sauce on top of their favorite spaghetti. The extras save well for months in the freezer packed in a sealed plastic bag.
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: about 42 small meatballs
Ingredients:
6-8 tablespoons Green Puree
2 tablespoons tomato paste
1 teaspoon salt
1/4 cup wheat germ, unsweetened1 large egg beaten
1 pound lean ground beef or turkey
1/2 cup extra virgin olive oil, for browning meatballs
Step 1: In a large bowl, combine the Green Puree and tomato paste, mixing well (with the back of a fork) until the green color turns brownish. Mix in salt, wheat germ, and egg, and finally add the ground meat and mix with hands until well combined.
Step 2: Using damp hands, pinch off about 2 teaspoons of meat and gently shape mixture into mini meatballs.
Step 3: Heat 2 tablespoons of oil in a large (10 inch or 12 inch) nonstick skillet over moderately high heat, until hot but not smoking
Step 4: Add meatballs in four batches to avoid overcrowding the pan. Allow to brown on all sides for about 5 minutes, turning occasionally with the help of 2 teaspoons. Reduce heat to low and cook through for another 10 minutes.
Transfer to a plate and add more oil as needed for the next batch. Serve with toothpicks as " cocktail" meatballs, dropped in almost any soup, or smothered in Pasta Sauce over spaghetti.
Enjoy!
