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Meatballs are infinitely versatile; they can be filled with lots of vegetables (think chopped carrots and celery) and they can be dressed in different sauces. They can be made with ground chicken, turkey, beef, lamb, or veal (or even a combination). I hope these six meatball variations inspire you in the kitchen to reinvent this dinner staple. My basic recipe yields 35 1-inch balls.
35 1-inch meatballs, uncooked (recipe)
1 onion, thinly sliced
2 tablespoons oil
1/2 cup water
2 tablespoons Glicks Soy Sauce or tamari sauce
2-3 large zucchini, quartered lengthwise
1 tablespoon Gefen Olive Oil
1 teaspoon salt
1/2 teaspoon black pepper
In a sauté pan, heat oil and sauté onion.
Preheat oven to 400°F.
To prepare meatballs, mix together water and soy sauce. In a baking dish, spread out sautéed onions and place meatballs on top. Add sauce.
Bake uncovered for 15 minutes, turn meatballs, and cook for another 10 minutes.
Mix up a batch of my Basic Meatballs, and then continue cooking here.
Toss zucchini spears in olive oil, salt, and pepper.
Place on a baking sheet and bake zucchini alongside meatballs until fully cooked, about 30 minutes.
Serve the zucchini spears alongside the meatballs.
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Basic Meatballs Where can I find the recipe for the basic meatballs? Thanks!
I sent your question to the tech department. I see what you are talking about. Will keep you posted.
It’s fixed Susan! Cook away!!!
Thanks!
Yum! Really good! Going to try without onions to save time.
Thanks so much for your feedback Chaya! Won’t the flavor be compromised without the onions though?
I made it tonight with the original meatball recipe, no sauteed onions, and a bit of honey in addition to the soy sauce. Didn’t notice much of a difference.
Amazing. Thanks Chaya!