enerjive Italian Meatballs



Making meatballs in bulk and freezing is a great time saver for those busy week nights. Perfect for meatball subs, pasta, soups or appetizers.

Serves: About 48 Meatballs
Prep Time: 20 Minutes

Ingredients:

2 lbs (1 kg) lean ground beef
2 eggs
1 cup (250 mL) enerjive Italian Quinoa Breadcrumbs
Salt & pepper, to taste
Olive oil, for cooking

Cooking Instructions:

In large bowl, gently combine beef, eggs, enerjive Italian Quinoa Breadcrumbs, salt and pepper. Roll 1 tbsp (15 mL) mixture between palms of hands to form balls, set on tray and continue with remaining mixture.
To Cook:
In Oven: preheat oven to 350F bake on tray for 18 minutes turning each meatball after 12 minutes. Cool and freeze 12-15 meatballs (or desired portions) in an airtight freezer container for later use.
Stovetop: working in batches, cook meatballs over medium high heat in medium non-stick frying  pan for 2 minutes each side or until cooked to an internal temperature of 160F.
Cool and freeze 12-15 meatballs (or desired portions) in an airtight freezer container for later use


Market Organics Rainbow Foods Independent kardish
Loblaws Longos Metro natural-food-pantry
Sobeys farm-boy Whole-Foods-Market

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