Since Dr. Winkfield insisted that I do a blog on a protein this time, thought I would select a food that the whole family can get involved with preparing: Meatballs!!
The jury is still out about the health risks and/or benefits of beef; see this brief Reader’s Digest article for a quick break down of the pros and cons of eating beef. Beef has excellent nutritional value (see 2010 post by nutritionist Carol Chuang), but certain cuts may contain a lot of fat, which when consumed in large quantities may cause significant health issues. My motto is… all things in moderation.
Now the recipe below can be made with any ground meat, including turkey, pork, or veal. If using ground turkey meat, know that the meatballs will have less flavor, particularly if you select a very lean ground turkey. There must be at least 15% fat content for the turkey meatballs to have some flavor. You may be better off getting a 90% lean ground beef, or mixing half beef, half turkey. The choice of meat may depend on cost, as ground beef has been a bit pricey of late.
Regardless of the choice of meat, the family will love cooking together. These versatile meatballs can be served plain in a gravy or marinara sauce. Make a great meatball sub or serve over pasta!
You can use a large spoon or an icecream scoop to get even portions, then form balls in your hands, trying to remove as much air as possible. Mixture makes about 16 2 ounce meatballs (about the size of a large egg).
* Preheat olive oil in a sauté or frying pan on medium heat.
The safest way to check if oil is ready is by putting the end of a wooden spoon into the oil. If bubbles form around wood, the oil is ready.
- Gently place meatballs in the oil.
- Cook on one side until brown and slightly crispy (~2.5 minutes depending on pan and size of meatballs).
- Gently flip and cook other side.
- Remove from oil and place on paper towel to drain.