Do You Like Meatballs?

I think it’s coming back, my cooking skills that is. Well, I’ve cooked twice this week so it feels like it’s coming back. In fact, it better be coming back. I’ve got a Major Pie competition to prep for soon (Pies and Potluck, July 11th).   Last Sunday night I made meatballs and I added a “special ingredient” to them that no one who ate them could recognize. (that’s one of my favorite games, guess what’s in this dish?)  They turned out pretty darn good, moist and flavorful, just like a meatball should be. So, I made them again today and wanted to share this recipe with you all.

Let me first talk about what makes a good meatball. I’ve made quite a few meatballs in my day and they can be really good or really bad. A few key things to keep in mind. Keep your ingredients and utensils chilled. I made sure to not let them set out and don’t let them reach room temp.  Keep ingredients and bowl chilled.  Fat content: Make sure your beef or meat has enough fat in it. Nobody likes a dry meat ball right ground chicken and turkey don’t usually work as well because of the low fat content. Binder: make sure you have some sort of binder, this might be an egg, bread crumbs or almond meal. They can act to hold onto moisture and add depth to it.  I used a cuisinart mixer with the kneading attachment on it and it worked well to incorporate all my ingredients.  Now.. I share with you….

Barney’s Meatballs

1 pound Organic Grass Fed Beef

1 eggplant

1 red bell pepper

olive oil


salt, pepper to taste

dash of dried oregano, basil and garlic powder

crushed red peppers if you’re feeling spicy

What to do:

1. In a food processor grate eggplant and red pepper and saute in a sauce pan with olive oil and salt until slightly tender. 10-15 min. Remove from pan and chill in fridge on plate or in bowl.

2. Preheat oven to 400 degrees and chill mixer bowl in freezer or fridge.

3. In a stand mixer add in all ingredients, eggplant, red peppers, beef and spices. Mix well.

4. Use a spoon to make small meatballs and ball with the palms of your hands. Place on a foil lined sheet topped with a cooling rack/baking rack.

5. Bake for about 20 minutes or until meatball internal temp is about 165.

6. Enjoy and then tell me about it!

Thursdays Workout

A) 5 RFT
14 RKBS (24/20)
14 KB Russian twists

Squat cleans (60%)
*10 Air squats

And coming Friday
Mental Toughness

21 Deadlifts (225/155)
400m Run
5 rounds of Cindy
15 Deadlifts
400m run
5 rounds of Cindy
9 Deadlifts
400m Run
5 rounds of Cindy
**See 9/21/14**


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