I’m talking of course of the latest meatball craze. Meatballs are so hot there are meatball only restaurants and cookbooks. They have recipes for Goat Balls and Bunny Balls. Don’t think I’m trying either of those.
We’ve been eating a variety of meatballs around here for some time. I love to make them because there are fast, easy and you can put just about anything into them. They make great every day food, party food, special occasion food, can be served alone, with a side dish, in a soup or in a sandwich and are easy to make as a gluten free recipe.
I’ve made Meatballs with a Heart, Chicken Meatballs, Simply Dressed Meatballs, North African Meatballs, and the traditional Spaghetti and Meatballs. With the price of meats increasing I’m sure I will be making more balls from assorted foods. What’s the most interesting ones you’ve made or eaten?
1 pound ground organic chicken breast
1 pound ground organic pork
2 TB pesto (basil, garlic, pine nuts, olive oil, salt, pepper)
Mix all ingredients and form into large meatballs or small if you prefer. Bake in a 425 degree pre-heated oven for 15-25 minutes or until cooked through. I like to use a jelly roll pan covered in aluminum foil. This keeps any extra juices from spilling over and it makes for fast easy clean up.
Serve with your favorite side dish. I chose Sun dried Tomato Polenta and Paleo Zucchini and Squash Pesto Pasta (recipe on Wednesday).Print This Recipe