Veggie Meatballs

The other night, I started out making turkey meatballs. I’ve never made meatballs of any kind before, but in an effort to buy enough protein for the week I had a lot of meat in the fridge and had to use the turkey (16 oz) soon — it said to freeze or use by two days from then. But when I opened the package, it was quite odiferous to say the least. So I tossed it, and proceeded with veggies only (and also put some chicken in the oven to bake in case this turned out to be a cooking fail). I might have normally jumped ship at this point and gone for preparing a different meal altogether, but I’d already done the following. In a large mixing bowl, add:

  • 1 cup gluten-free panko bread crumbs
  • 1/2 cup graded parmeson
  • 1/2 cup chopped fresh parsley
  • 2 eggs
  • 1/2 diced green pepper
  • 1/2 diced poblano pepper
  • 1/2 diced zucchini
  • 1/2 cup diced red onion
  • salt
  • pepper

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So I mixed it up. The consistency wasn’t quite thick enough, and I added 1 cup brown rice flour.

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And then I added 1/2 cup of tomato sauce (not thinking about the consistency). It was still a little on the mushy side, but I did my best to make little balls, added them to a cookie sheet coated with a little coconut butter. I baked them for about 30 minutes, and served them over rice with tomato sauce. They were good! But we concluded might have been better with a yogurt dill sauce or ranch dip of some kind. I’ll definitely be trying them again, but next time I’ll have more veggies on hand.

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