Making a meat mixture that is perfect to patty, turn into a loaf, roll into balls, and more, is a staple in our week of dinner planning.
The basic recipe involves a pound of ground beef, turkey or chicken combined with half of a cup of gluten-free oats, our favorite gluten-free panko, or totally Keto White Sandwich Bread crumbs we make from the ends of a loaf each week. Then, we add a few tablespoons of salt and pepper, melted butter, plus a couple tablespoons of organic tomato paste and an egg. Beyond that, it’s seasoned according to meal.
If it’s Spaghetti (or zoodles) and farm-fresh tomato sauce, we’ll add 2 tablespoons of basil, thyme and oregano, plus fresh chopped garlic. When we are making Greek gyros, we add a little mint, cumin and diced red onion for more of a Mediterranean flare. Special meals such as Christmas Norwegian meatballs involve nutmeg, cinnamon and cream (and leave out the tomato paste).
When we are barbecuing straight burgers, the additional seasoning is decided by taste: blue-cheese and bacon burgers, or portobello, yellow onion and Swiss is popular, too.
When we discovered this recipe with quinoa (and starting from chicken thighs), it was an adventure we couldn’t pass up.
We agree using quinoa instead of bread crumbs creates an extra-crispy crust. — Read on food52.com/recipes/82594-chicken-quinoa-meatballs-with-greens-recipe
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