Spring has Sprung! And hopefully too, so will your gardens. This year's first spinach and asparagus should be coming up fast, and Farmers' Markets all over the state are starting up again for the season. You're going to need some new recipes to go along with all those new veggies you'll be stockpiling, though, and I've got you covered. Take a look at these "Farm Fresh Meatballs." Loaded with hidden spinach, carrots, and zucchini, these little beauties are perfect for sneaky moms (or dads) and all those who fear bikini season.
Farm-Fresh Meatballs
from "Farm Fresh and Fast" cookbook.
Ingredients
2 slices bread, toasted and diced into 1/4-inch cubes (Great way to use up stale bread!)
Milk to cover the bread (about 1/4 cup give or take)
1 lb ground chicken or beef
1/3 cup grated zucchini
1/3 cup grated carrot
3 Tbsp grated parmesan, asiago, or romano cheese
1 large egg, lightly beaten
1/2 cup finely chopped spinach
1 Tbsp minced fresh basil (or a half Tbsp dried)
2 cloves minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 Tbsp olive oil
from "Farm Fresh and Fast" cookbook.
Ingredients
2 slices bread, toasted and diced into 1/4-inch cubes (Great way to use up stale bread!)
Milk to cover the bread (about 1/4 cup give or take)
1 lb ground chicken or beef
1/3 cup grated zucchini
1/3 cup grated carrot
3 Tbsp grated parmesan, asiago, or romano cheese
1 large egg, lightly beaten
1/2 cup finely chopped spinach
1 Tbsp minced fresh basil (or a half Tbsp dried)
2 cloves minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 Tbsp olive oil
Buy Local when you can! I got my meat from the happy cows at Triple S Farm.
And my beautiful brown eggs were a gift from the very kind Chase Sanert of Sugar Grove Family Farms.
This deliciously chewey bread was baked at Food Fantasies in Springfield.
Process
Place the bread in a large bowl and cover with milk. Add the meat and the rest of the ingredients (except the oil). Mix until thoroughly combined. Shape the mixture into 24 meatballs (about 1 rounded tablespoon per meatball).
Heat the oil in a large heave skillet over medium heat. Saute the meatballs until brown and cooked through, turning often, for 12-15 minutes.
Place the bread in a large bowl and cover with milk. Add the meat and the rest of the ingredients (except the oil). Mix until thoroughly combined. Shape the mixture into 24 meatballs (about 1 rounded tablespoon per meatball).
Heat the oil in a large heave skillet over medium heat. Saute the meatballs until brown and cooked through, turning often, for 12-15 minutes.
To serve, simply toss your favorite pasta sauce into the pan with the cooked meatballs until it is heated through. Pour the mixture over pasta or layer onto a nice toasted sub bun for a meatball sammie. Don't forget to top with a little extra fresh grated cheese and basil. Freeze the leftovers (if you can contain yourself and save any) to make awesome healthy freezer meals that you can eat all week long.
Illinois Stewardship Alliance (and me!) will be selling the "Farm Fresh and Fast" cook book at various Farmer's Markets throughout the season, starting May 3rd in Urbana. Check the ISA calendar to see where we'll be next, and come see me!
Illinois Stewardship Alliance (and me!) will be selling the "Farm Fresh and Fast" cook book at various Farmer's Markets throughout the season, starting May 3rd in Urbana. Check the ISA calendar to see where we'll be next, and come see me!