This is the king of all meatball recipes – once you try it, you'll never look at meatballs the same again, because Grandma always knows best!
TIME: 30 minutes prep, 50 minutes total YIELD: 8 servings RECOMMENDED VARIETY: Scape Powder
2 teaspoons olive oil
1 medium onion, chopped
2–3 tablespoons Gourmet Heirloom Scape Powder
¾ cup seasoned bread crumbs
½ cup grated Parmesan cheese
2 large eggs, lightly beaten
1 teaspoon each of dried basil, oregano and parsley flakes
¾ teaspoon salt
1 teaspoon Italian Seasoning
1 tablespoon Liquid Coconut Aminos
1 pound lean ground turkey or pork
1 pound lean ground beef (90% lean)
Preheat oven to 375ªF.
In a small skillet, heat oil over medium-high heat.
Add onion; cook and stir until tender (3–4 minutes).
Add scape powder and cook 1 minute longer. Set aside to cool slightly.
In a large bowl, combine bread crumbs, cheese, eggs, seasonings, Aminos and onion mixture. Add turkey/pork and beef, then mix thoroughly.
Shape meat mixture into 1½-inch balls.
Place meatballs on a rack coated with cooking spray in a15x10x1-inch baking pan/cookie sheet.
Bake until lightly browned and cooked through, 18–22 minutes.
If desired, serve with your favorite pasta and pasta sauce. Our favorite is classic spaghetti, but these also make a mean meatball sub!
GRANDMA'S PRO TIPS
Consider preparing meatballs in bulk to save on prep time. You can make several batches, bake them, then freeze until needed. Simply thaw the frozen meatballs in the refrigerator over night and you'll be ready to go for whatever meatball magic you desire!
Spaghetti and Meatball Pizza is another of our family's favorite uses for these meatballs, and it's a great way to use leftovers up while combining two Italian-inspired dishes. Take your leftover spaghetti and meatballs, slice the meatballs thinly, toss them and your leftover noodles with some pizza sauce then layer them on your readymade pizza crust of choice before adding other pizza toppings. Buon appetito!