Meatballs are an incredibly versatile and inexpensive dish that you can make ahead during the winter months. Pop them into sandwiches in the kids' lunchboxes, freeze for the weekend, add them to soups or stews, or even use them as appetizers for a party. This version is full of flavor and go well with mashed potatoes and steamed veggies. If you are worried about using beef because of the recent recall, why not just substitute some ground turkey? I'm sure they would be just as delicious.
Ingredients:
1 large egg
2 scallions (green parts only)
2 garlic cloves, minced
zest and juice of 1/2 lemon
1/4 cup soy sauce
2 tsp dried thyme
1/2 tsp ground black pepper
2/3 cup bread crumbs
1 lb ground beef
In a large bowl, mix together the egg, scallions, garlic, lemon zest and juice, soy sauce, thyme, pepper, and bread crumbs. Crumble in the ground beef and with either your hands or a large spoon, mix together until incorporated.
Pre-heat the oven to 375 F and line a rimmed baking sheet with foil. Roll out the meatballs into 1 ½ inch sized balls and place on the sheet. Bake them for about 15-20 minutes, until cooked through. Remove from the oven and cool.
You can, if you wish, freeze these instead of baking them right away. Shape and place on a waxed paper lined sheet and set in the freezer until they are mostly frozen through, before transferring to a freezer bag. When you are ready to cook them, remove from the freezer and set on the sheet to cook, allow them to sit for about 20 minutes on the counter, then add about 5 minutes to the cooking time.
Makes 24 meatballs
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