MEATBALLS

These are some of the quickest and easiest things to whip up, and they add substance to any pasta, soup, sandwich or whatever else you choose to put them in. I use two surefire recipes that work no matter what the circumstances. Enjoy!

Beef, Bison, Lamb or Pork Meatballs

Ingredients:

2 lbs ground meat

1 teaspoon salt

1 teaspoon fresh ground pepper

2 cloves of garlic, minced

1 1/2 tablespoon wholegrain mustard

1 tablespoon worcestershire sauce

3 tablespoons chopped oregano, sage, thyme and Italian parsley all mixed

1/4 cup toasted breadcrumbs

1/4 cup grated parmiggiano

1 egg

Turkey, Chicken, or Veal Meatballs

Ingredients:

2 lbs ground meat

1 teaspoon salt

1 teaspoon fresh ground pepper

2 cloves of garlic, minced

1 1/2 tablespoon wholegrain mustard

1/4 cup chopped oregano, sage, thyme, rosemary Italian parsley all mixed

zest of one lemon

1/4 cup toasted breadcrumbs

1/4 cup grated parmiggiano

2 tablespoons olive oil

1 egg

Directions:

In a large bowl, mix together the meat and all of the ingredients, mixing the egg well to emulsify.  Using the palms of your hands, roll the mixture into 1 1/2 inch diameter balls, and set aside.  To cook plain, heat a saucepan over a medium flame with a little oil in the pan.  Cook the meatballs over a medium to medium high flame for about 6-8 minutes for red meat and 8-10 minutes for poultry until all of the sides are browned.  Enjoy!