Wise Investments: In Your Kitchen

Meatballs

by Vickie Myers, Photography by Elisabeth Nixon Photography

Meatballs 1 and 2 I am usually a frugal person and try and buy things on sale and use coupons.  In these times it is especially good to try and keep the budget low. A way that I try and keep our food budget on track is to buy meat when it is on sale and make things up ahead of time to use during the month.

An easy recipe that can be used in a number of different ways and can easily be frozen until they need to be used is meatballs. This recipe can be doubled or tripled without any changes to the taste. Making different sizes of meatballs helps to vary the dishes for example;  large meatballs for subs, mini meatballs for the Hot and Sour Soup or medium size for other dishes.   Use the meatballs with a traditional marinara sauce or try something new.

Meatballs

1 lb. ground turkey (can use ground beef or pork as well)
¼ Cup finely minced onions
1 Cup bread crumbs or oatmeal
¼ Cup milk (May need more milk if using ground beef or pork)
¼ teaspoon salt
1/8 teaspoon pepper

Mix together. Roll into balls. Bake at 400 for 10-15 minutes depending on the size of the meat ball. Remove from pan.  Add to your favorite sauce or cool and freeze for using later use.

Meatballs 3 and 4

Thai Inspired Meatballs

1 Tablespoon lemongrass (I found a tube in the produce section at Publix)
1 Tablespoon chopped shallots
1 inch ginger grated
½ cup julienne carrots
2 cup chopped bok choy
¼ cup bamboo shoots
¼ -½ cup chicken stock
Soy sauce to taste
½ box Whole wheat spaghetti noodles

In a saucepan cook noodles until done.  Stir fry carrots and shallots in a fry pan or wok for a couple of minutes.  Add lemon grass, ginger, soy sauce and chicken stock. Let it heat through then add cooked noodles bamboo shoots and bok choy. Stir-fry for a couple more minutes then add meatballs (as many as you want) until they are heated through. Serves 2-4

 

Hot and Sour Meatball Soup

4 cups chicken broth
1 teaspoon – 1 Tablespoon chili paste (depending on how hot you want it)
¼ -1/2 cup sliced green onions
½ cup sliced mushrooms
2 Tablespoons red wine vinegar
1/3 package vermicelli rice noodles
Mini meat balls

In a soup pot combine chicken broth and chili paste. Bring to a boil and add onions, mushrooms, meatballs (as many as you want) and noodles. Cook for about 8-10 minutes. Add vinegar and stir.  Serves 2-4

 

Meatballs in Peanut Sauce

1 Tablespoon olive oil
2 cloves of garlic
1 Tablespoon soy sauce
½ -3/4 cup coconut milk
½ cup natural peanut butter
½ cup chicken stock
Meatballs
Cooked rice

In a saucepan, sauté garlic in olive oil.  Add coconut milk, peanut butter and soy sauce. Stir until well blended. Add meatballs (as many as you want) until heated through.  If the sauce seems too thick, thin with chicken stock.  Serve with rice.
Serves 2-4

 

Teriyaki Sesame Meatballs

½ cup fresh pineapple chunks
¼ cup chopped onion
1 cup chicken broth (reserve ¼ cup)
1 teaspoon cornstarch
1/3 cup teriyaki sauce
1 Tablespoon sesame seeds
1 teaspoon sesame oil
1 handful snow peas
Meatballs
Cooked rice

In a sauce pan, sauté onions and sesame seeds in sesame oil.  Stir in teriyaki sauce and chicken broth then add pea pods, pineapple and meatballs (as many as you want).  Cook for 2-3 minutes. Take the reserve chicken stock and mix in the cornstarch. Add the mixture to the meatball sauce. Cook until the sauce thickens. Serve with rice.
Serves 2-4

 

Originally posted 1/13/2012

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