Baked meatballs. Keeping you full, happy, and still healthy.

By Matt January 12, 2013 0 comments

Ever work up an appetite skiing? Uh...yeah of course! Well this is a take on a classic that will fill you up and pair with a ton of different options. I have some allergies so I tend to modify my recipes to make sure they don't have any corn or tomato and limit the dairy.

I paired this with a great whole wheat pasta and some pesto (going to be honest here, the pesto is from Costco but it is soooo good). My resident sommelier also paired a great German wine called Meinklang with it and it couldn't be better. I also couldn't have a happier man here. So give it a go next time you want a hearty meal and let me know your thoughts.

1 lbs. Ground Beef
Chop the following
2 Portabella mushroom caps
1 small yellow onion
1/4 cup fresh basil
1/2 cup fresh grated Parmesan
1 cup Italian bread crumbs (+ extra to roll meatballs in)
2 eggs
1/2 cup Greek yogurt or sheep yogurt
1/4 tsp each of S&P
2 tbs. Olive oil
2 tbs. garlic
1/2 tsp. oregano

Preheat oven to 350
Beat together eggs and yogurt. Either by hand or in a stand mixer combine ground beef, egg and yogurt mixture. Beat together and then add in remaining ingredients. Mix well and then create golf ball sized balls. Roll in remaining bread crumbs and place on olive oil greased cookie sheet. Bake for 30 minutes. Finish them off by broiling on Lo for 5 minutes to make them golden brown and crispy.

Meatball Feast

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