I think we might have stumbled onto the perfect summer food.
I think it might be meatballs...
I'm laughing at myself as I type this but we truly are on a meatball kick in our household. It all started with the kiddo requesting them for dinner a few nights in a row. He had just eaten them at Grammie's house and was smitten.
I'd never made meatballs. I didn't know how to make meatballs except that I knew 'squishing' meat with my hands was part of it. Not my favorite....
Alas, the kiddo was persistent (and cute) so I caved. And I'm glad I did. Turns out the squishing isn't that bad and meatballs are awesome for a bunch of reasons. Here are a few:
- Ingredients can vary depending on what is available. You can TOTALLY wing it with meatballs and still have something yummy. That's how I made this recipe and it was love at first taste.
- They are a budget friendly way to get the nutrition from grass fed meats into your family’s diet.
- It's easy to incorporate fresh, seasonal veggies or herbs. If your kiddos balk at veggies but love their meat, you can hide "green things" in the meatballs and feel good knowing they are eating some veggies.
- They cook quickly but also freeze or hold in the fridge well. So you can make up a big batch when you have time and then use them later when time is short. We've been doing this a lot.
- You can do about a bazillion things with them: Sandwiches, subs, slice them onto salads, put them on a stick and dip them in sauce, serve them with pasta and marinara, eat them cold with lunch, eat them with your fingers, take them camping. I'd love to hear your ideas here!
Ok. So here is the recipe we make up a few weeks ago and we can't get enough of it. I've made it with our ground beef and ground lamb and find it works equally well with both. I decided to do a spin on Greek Meatballs and use fresh oregano and mint because they were both coming up in our garden. You can substitute dried but the fresh are worth finding. You can get them from us or most any other local farmer.
Serves 4. Prep time: 7 minutes Cook time: 15 minutes
1 pound Quarry Brook grass fed ground beef or lamb, thawed (you can use a bowl of warm water to thaw a package in a hurry if needed, just submerge meat in water and change it a few times until meat is soft)
1 small onion or shallot, minced
2 cloves garlic, minced very fine (or use garlic press)
2-3 sprigs fresh mint, chopped fine (about 2 tablespoons once chopped) or 2 teaspoons dried
1-2 sprigs fresh oregano, chopped fine (about 1 tablespoon once chopped) or 1 teaspoon dried
1 teaspoon sea salt
½ teaspoon black pepper
¾ cup bread crumbs (substitute same amount cooked quinoa if prefer gluten free)
Dipping sauce ingredients:
1 cup organic mayonnaise or plain yogurt
2 sprigs fresh mint (or more if you really like it)
1 tablespoon lemon juice
Place all meatball ingredients into large bowl. 'Squish' together until mixed well.
Roll mixture into balls using your hands. I use a Tablespoon size measuring spoon as a scoop if I’m having a hard time getting them to be a consistent size.
Place meatballs in lightly greased skillet (I use butter) over medium high heat. Allow to brown for about 3 minutes.
Use fork or tongs to rotate meatballs so they cook evenly. Rotate 3 or 4 times over the course of about 15 minutes until they are cooked through and no longer pink inside.
Prepare dipping sauce by mixing all the sauce ingredients with a fork or whisk in a small bowl.
Serve meatballs with a side of dipping sauce. They are great paired with a big salad because you can use the dipping sauce for dipping the salad greens too. You’ll need to double the dipping sauce recipe if you decide to do this.
Meatballs and a huge salad have been our dinner a lot lately. We have some pretty big appetites in our house and it has been nice to find such a simple, healthy, and budget-friendly way to get all the farmers fed.
Enjoy and if you try this recipe let us know how it went over in your house. :)