Been neglecting this blog! Whoops!
Well, I've been taking pictures of our bentos every week, fully intending to blog them, but never actually off-loading the pictures to my computer! I will work on getting back on track soon, but in the mean time, here is another meatball recipe.
I got a grinder attachment for my KitchenAid mixer for Christmas, and have been enjoying grinding my own meat. I've done ground chicken for tacos, ground leftover turkey to crumble over salad, last day meat on super clearance, and today a pork loin chop. I ground up one thick cut, partially frozen chop to add to my ground white meat turkey for these meatballs.
Ikea-like Turkey and Pork Meatballs
Preheat the Oven to 275*
1.5 lbs (or however much you have) Ground turkey
1 Pork loin ground twice (or about 1 lb ground pork)
2 eggs
3/4 to 1 cup plain yogurt
1 cup plain bread crumbs
1/4 tsp Ground Allspice
1/4 tsp Ground Nutmeg
1/2 tsp Ground Cinnamon
1 Tbs Garlic bread powder mix stuff from Costco, or just some Garlic powder
1/4 tsp Zesty Lemon Seasoning
2 Tbs Dried onion flakes
Sprinkle of flour over the top before you start mixing
All my measurements are completely approximate. I just sort of throw stuff in and sprinkle seasonings, just winging it with whatever sounds good, so feel free to throw in what you like!
Mix all the ingredients together in a bowl, adding more bread crumbs until the mixture has a dough-like consistency. Our meatballs were a little soft this time, and could have used less yogurt but I was just dumping in the last of the container.
Use a table spoon to scoop out about an ounce of meat, then grab a child to roll up the scoops into many, many balls of meat. In a saute pan over medium heat, melt a couple of Tbs of butter. Add the meatballs to the pan, and allow them to cook on each side until browned all over, about 10 minutes total. After they are browned, put them into a 9x13 pan that has been coated with cooking spray, and pop them into the oven to cook the rest of the way through.
Turn the pan down to low, and add 3 cups of chicken broth to the pan to deglaze. Dissolve 2Tbs cornstarch in 4 Tbs cold water and stir well to combine. Whisk cornstarch into broth and let it start to thicken. Add 3/4 cup of heavy cream after mixture starts to thicken and stir until it gets to a good gravy consistency. By the time the gravy is finished, the meatballs will be cooked through. Sometimes about halfway through the gravy cooking I will turn up the heat on the oven to about 325* if I've made the meatballs really big.
We serve this meal with a honey and jam sauce on the side and boiled red potatoes with lots of sea salt in the water. If I start the potatoes right before I get the meatballs going, they finish at the same time. The whole meal takes about 30 minutes to prepare! My girls just gobble the whole thing up. We always serve the gravy on the side because a couple of them are not huge fans of gravy.
I freeze the leftover meatballs for bentos as well as the gravy in an ice cube tray so that I can give them individual portions of gravy. The potatoes also freeze well or keep in the fridge for a couple of days, so that I can dice them up and make a potato salad for our bentos. Yum!
I promise to eventually get the last three months of bentos up! In the meantime, go make some meatballs!
I got a grinder attachment for my KitchenAid mixer for Christmas, and have been enjoying grinding my own meat. I've done ground chicken for tacos, ground leftover turkey to crumble over salad, last day meat on super clearance, and today a pork loin chop. I ground up one thick cut, partially frozen chop to add to my ground white meat turkey for these meatballs.
Ikea-like Turkey and Pork Meatballs
Preheat the Oven to 275*
1.5 lbs (or however much you have) Ground turkey
1 Pork loin ground twice (or about 1 lb ground pork)
2 eggs
3/4 to 1 cup plain yogurt
1 cup plain bread crumbs
1/4 tsp Ground Allspice
1/4 tsp Ground Nutmeg
1/2 tsp Ground Cinnamon
1 Tbs Garlic bread powder mix stuff from Costco, or just some Garlic powder
1/4 tsp Zesty Lemon Seasoning
2 Tbs Dried onion flakes
Sprinkle of flour over the top before you start mixing
All my measurements are completely approximate. I just sort of throw stuff in and sprinkle seasonings, just winging it with whatever sounds good, so feel free to throw in what you like!
Mix all the ingredients together in a bowl, adding more bread crumbs until the mixture has a dough-like consistency. Our meatballs were a little soft this time, and could have used less yogurt but I was just dumping in the last of the container.
Use a table spoon to scoop out about an ounce of meat, then grab a child to roll up the scoops into many, many balls of meat. In a saute pan over medium heat, melt a couple of Tbs of butter. Add the meatballs to the pan, and allow them to cook on each side until browned all over, about 10 minutes total. After they are browned, put them into a 9x13 pan that has been coated with cooking spray, and pop them into the oven to cook the rest of the way through.
Turn the pan down to low, and add 3 cups of chicken broth to the pan to deglaze. Dissolve 2Tbs cornstarch in 4 Tbs cold water and stir well to combine. Whisk cornstarch into broth and let it start to thicken. Add 3/4 cup of heavy cream after mixture starts to thicken and stir until it gets to a good gravy consistency. By the time the gravy is finished, the meatballs will be cooked through. Sometimes about halfway through the gravy cooking I will turn up the heat on the oven to about 325* if I've made the meatballs really big.
We serve this meal with a honey and jam sauce on the side and boiled red potatoes with lots of sea salt in the water. If I start the potatoes right before I get the meatballs going, they finish at the same time. The whole meal takes about 30 minutes to prepare! My girls just gobble the whole thing up. We always serve the gravy on the side because a couple of them are not huge fans of gravy.
I freeze the leftover meatballs for bentos as well as the gravy in an ice cube tray so that I can give them individual portions of gravy. The potatoes also freeze well or keep in the fridge for a couple of days, so that I can dice them up and make a potato salad for our bentos. Yum!
I promise to eventually get the last three months of bentos up! In the meantime, go make some meatballs!
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