Monday, March 16, 2009

Meatballs - Version Two

Tweaked my original meatball recipe for a friend who has to be tomato-free for a while. Here goes:

1 lb ground beef
1 lb ground turkey
sufficient Pacific Natural Foods Free Range Chicken Broth to 'bind' the ground meats together

Blend beef, turkey, salt, pepper, paprika and Chicken Broth well in a food processor.

Roll into balls (size is entirely up to you).

Fry/bake in a large skillet in mixture of olive oil and Chicken Broth until thoroughly cooked and starting to brown.

Let cool, store in a Pyrex dish in refrigerator. They easily keep for a week.

[make great meatballs for a "meatball sandwich" too. I use the EnerG Tapioca HotDog Buns]