These are SO juicy and delicious and with hidden vegetables you can't go wrong! Try to mince the vegetables finely so they have a chance to cook nicely.
Makes about 25 meatballs
1/2 cup minced sweet red pepper
1/3 cup minced onion
1/2 cup minced celery
1 cup minced button mushrooms
2 cloves of garlic, crushed
1 large egg
1 teaspoon worcestershire sauce
2 tablespoons barbecue sauce (your favourite)
1/2 teaspoon ground cinnamon
2 tablespoon dried oregano
1 teaspoon dried tarragon, crushed
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon salt
1 lb lean ground beef
In a large bowl, mix all ingredients together except beef. Once everything is mixed well, then mix in the beef. Use your hands. Really get in there. Mix for about 2 minutes. If you're like me and don't like beef under your nails, wear disposable gloves.
Roll the mixture into balls about the size of ping pong balls. You can make them any size but the cooking time will change.
Heat a large, deep, nostick skillet over medium high heat. Add half the meatballs to the hot pan and cover with a vented lid. Cook for 3-5 minutes or until the bottom is brown. Turn the meatballs and put the lid back on. Cook another 3-5 minutes or until the meat is cooked through. Repeat with the other half of the meatballs. Place meatballs on a plate and cover with foil.
Over medium high heat, add 2 tablespoons of water to the pan and use a wooden spoon to scrape up all the brown bits. Simmer until most of the liquid has evaporated. Pour over the meatballs. Serve with spaghetti or if you're like me, just eat them with a giant salad.
Tip: I like to put the lid on because it allows the meatballs to cook faster on the inside before the outside gets too dark. As you can see, some of mine did get a little dark. Those were my first half of the batch and the ones that cooked on one side before I decided to put the lid on.
- Meatballs (Beef) with Hidden Vegetables -