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Meatballs are infinitely versatile; they can be filled with lots of vegetables (think chopped carrots and celery) and they can be dressed in different sauces. They can be made with ground chicken, turkey, beef, lamb, or veal (or even a combination). I hope these six meatball variations inspire you in the kitchen to reinvent this dinner staple. Yields 35 1-inch balls.
1 and 1/2 pounds ground meat (chicken, turkey, beef, or lamb)
1 onion, finely diced
1/3 cup Gefen Bread Crumbs
2 eggs
1 tablespoon dried parsley flakes or 9 cubes Dorot Gardens Frozen Parsley
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
Combine all ingredients and mix together. Form small balls (one inch in diameter).
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Method of cooking the meatball Hello,
I really like the simplicity of the recipe but one concern I have is there is no explanation on which method is best or recommended to cook it? Should it be baked (what temperature?), cooked on a frying pan, or thrown in the microwave (wouldn’t recommend but possible).
Depending on which meatball you’d like to make, click on the corresponding title below and it will bring you to the full recipe where there are detailed cooking instructions.