It makes about 20 meatballs
- 1 pound ground turkey, chicken, beef or beef/pork mix.
- 2 slices of dry bread or 1/2 cup breadcrumbs or panko crumbs
- 1 egg
- 1 onion, finely chopped
- 1-2 garlic cloves, minced
- 1/2 teaspoon salt
- Pepper to taste
- Flour, for rolling
- Oil, for cooking
- (optional) 1/2 cup dehydrated soy crumbs
- (optional) 1/2 slab feta cheese
- (optional) 3-4 sun-dried tomato, diced
- (optional) generous pinch of herbs, I would use parsley, oregano, basil or rosemary, depending on what I have frieshly available. Dried mix is fine too.
Preheat the oven to 175°.
Lightly oil a baking tray, or cover with baking paper.
Tear or chop the try bread into tiny bits before using. If using soy crumbs, rehydrate according to the package instructions.
Place ground meat into a large bowl and make a little well in the middle. Add the egg, onion, garlic, and other ingredients except for flour and oil.
Using hands, mix well until consistent.
Pinch off large meatball-sized pieces from the dough mix and roll into balls using the palms of your hands. Depending on the meat used, they will cook down up to half the size, so err on a large side.
Roll each meatball in flour, coating well and shaking off the excess.
Place the meatballs on the baking tray. Make sure they don’t touch.
When all the meatballs are nicely lined-up, place the tray into the oven.
Cook for 20 minutes or until the juices run dry.
Make it a meal
- Slather in simple tomato sauce and place on top of cooked pasta of your choice.
- Or make a quick salad. Place on top of some salad leaves (ruccula works especially well), sprinkle with parmesan and coat with olive oil and vinegar, to taste.
- Makes amazing leftovers.
- You can freeze them raw or cooked, your choice.