The Farm Favorite this week was a tie between our King Ranch Casserole and Meatballs with Mashers. Both were thoroughly enjoyed but I decided since most of you are probably familiar with King Ranch Casserole that I would feature our versatile Meatball, Meatloaf or Meat Muffin recipe.
The nice thing about this recipe is that you can truly adapt it to fit any flavor profile:
Italian-Add Rosemary, Basil, Oregano and Toss in Marinara with pasta or serve on a sub roll
Indian-Add curry and coconut milk serving over rice
Mexican-Add taco seasoning and serve with black beans and rice, top with guacamole or cheese
BBQ- Toss in Barbeque Sauce and serve with Sweet Potato Mashers
American- plain, with a side of ketchup or mustard for dipping and an iceberg and tomato salad
This recipe was originally developed using our “kitchen treasures” aka leftovers so if you don’t have all ingredients substitutions could definitely easily be made. Get creative!
“Kitchen Treasure Meatballs”
1lb grass fed beef
1/2c cooked lentils
1/2c cooked brown rice
1c organic frozen mixed vegetables
1 whole egg
1tsp garlic powder
1tsp salt
Preheat oven to 375. Lightly grease/oil a baking sheet or muffin tin. Mix all ingredients with hands in a bowl until well combined. You can form into a loaf, roll into 1.5″ balls or stuff in regular or mini-muffin tins. Bake 30mins for loaf, then baste with your choice of sauce and bake for 10 more minutes. Meatballs or mini-muffins bake for 15-18mins and regular size muffins 20-25minutes. The children here enjoy them a bit overdone and almost crispy on the outside which is best achieved when rolled into meatballs.
