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
salt
pepper
paprika
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]

Thanksgiving Turkey

1 Turkey
sea salt, pepper
Nantucket Off-shore Seasonings Prairie Rub

Rub outside and inside of turkey with sea salt, pepper and Prairie Rub. Roast turkey in 350 F oven for the required time.

Turkey Sandwich

Salamander likes one of these, especially when I have made soup (soup and a sandwich).

1 Tapioca Bun (we like the Ener-G Tapioca Hamburger Buns)
Couple of Slices of Deli Turkey (we recently discovered Hormel Natural Choice Oven Roasted Deli Turkey - yes, a few of the ingredients are less than ideal, BUT the boys don't get this every day. Rotation, rotation, rotation...)
1 tbs Mayonnaise (I use the Hains Lite Safflower Mayonnaise)
Couple of Lettuce Leaves
4 strips Orange (or Yellow or Red) Bell Pepper

Salamander likes to build his own sandwich, so I make sure he has all the ingredients, and then he *goes to town*.

Meatballs

I use a 1 to 1 blend of organic ground beef and organic ground turkey. You can adjust, or use different ground meats to your preference. For a while, I was using ground buffalo instead of ground beef

1 package ground beef
1 package ground turkey
salt
pepper
3 tbs ketchup (I use my own ketchup).

Blend beef, turkey, salt, pepper, ketchup well in a food processor. Roll into balls.

I either cook these in a large skillet, or I cook them in the oven. Depends on how much time I have, what else I may already have in the oven, on the stove top etc.

If I want to use the meatballs for a pasta dish, or as a side to mashed potatoes, I like them to be a little more crispy, so I will fry/bake the meatballs in some olive oil. If you decide to do that, you got to keep an eye on things and keep rotating the meatballs, or they'll burn.

If I want to use the meatballs for a soup, I will cook the meatballs in about one (1) inch of Pacific Natural Organic Free Range Chicken Broth (I use both the regular and the low sodium one - depends on how well stocked the store is).

Typically, the boys will be little piggies over these on the day that I make them. Left overs get stored in a, you guessed it, glass Pyrex bowl in the fridge, and get used up over the course of the week. The boys don't mind eating them cold, so I use them for their protein in the lunch boxes.