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Specially made "from scratch" meatballs, especially for baby! With a mix of bread crumbs and baby cereal, these meatballs are seasoned with herbs and spices, but no salt or sugar! They're perfect for little hands to hold and self-feed. And they freeze well, to boot!
Baby Meatballs
Recipe adapted from www.wholesometoddlerfood.com/toddlerfastfoods.htm
1 pound ground turkey or ground beef
3/4 cup bread crumbs
1/4 cup baby cereal
1 egg
Spices (garlic, pepper, basil, thyme and oregano all work well -- remember, babies and toddlers NEVER need salt and sugar)
1. Mix ground beef with bread crumbs, baby cereal, egg and spices.
2. If mixture is too dry, add a little milk. If mixture is too wet, add a little more cereal or bread crumbs.
3. Roll into small balls, and bake at 375F until golden or for about 20-25 minutes (longer for larger meatballs).
4. Cool and serve immediately, or wrap and freeze for future mealtimes.
Thomas Caruso
February 20, 2018
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This is Fred " Meatball" Orlando, A crowd favorite at the Speedways. He got his nickname because he would bring a huge bowl of pasta and meatballs to the pits for all the drivers to enjoy. This picture was taken at the Medford Speedbowl in 1946. Freddie in his later years would travel up from Dorchester almost every day to spend time with me at my shop. I cannot even describe the good times I had with all the old drivers I befriended over the years and they all would thank me for taking my time out for them, but I would say no I owed all of them my sincere thanks for spending their time with me!
This is my friend holding my other friends dog, meatball. what a cutie♥
This weekend was pretty fantastic!♥☼
how was your weekend? ^.^
My sister's spaghetti feed for my nephew's bday party. The meatballs were from costco and were really good.
On Earth day, Goddard's finest display their meatball shirts. All new producers must wear these for the first six months and ride bikes to work.
I used Rao's Marinara sauce. You can find it at Harris Teeter for about $10 each. For this recipe I used 2 (32oz) bottles. I use to make my sauce homemade, but then I found this and it's all I ever use.
I added some ground Italian sausage to the marinara sauce.
Meatballs
2lbs 80/20 ground beef
1/2 cup unseasoned bread crumbs
1 tablespoon Italian seasoning
1/4 cup milk
1 egg
salt & pepper
Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil.
In a large bowl add ground beef and the other ingredients. Mix with your hands until blended well. Shape hamburger into balls. This recipe will make about 22 golf ball sized meatballs. Place meatballs on aluminum lined cookie sheet at least 1/2 inch apart. Bake in a preheated oven for about 30-40 minutes. After removing them from the oven, add them to your marinara sauce. Simmer for 15-20 minutes.
For this recipes I used 1 (16oz) box of spaghetti.
Two month old Agave y Aguacate takes the no-reservations policy one step further: every item on the little Kensington stall’s Mexican menu is strictly for take-away. Francisco Alejandri packs a big wallop of flavour into each made-to-order item, employing expert knife skills and refined finishes honed from nearly two decades of experience (Stratford Chef School graduate; Scaramouche; Torito; Jamie Kennedy Wine Bar). Although variations of avocado, tomato, lime juice, red onion and mashed pork fat-fried black beans may be found topping golden tostadas spun from his table-top fryer, each plate is far from similar. His steak salad ($5.50) is snacktastic, siding salt water misted tortilla chips (the spritz gently seasons and cools the fresh fried chips) with cool ropes of flank steak tossed with lime juice, jalapeños and coriander. Hungrier folks will find the hamburger-like meatball sandwich ($7.25) with chipotle gravy on Portuguese bread substantially filling, and vegetarians will love the green tostada ($5) which features mildly piquant guajillo chilli sauce blanketing soft unripen queso fresco (Monforte Dairy) and a bright bed of guacamole. But the tinga tostada ($5.50) is the proverbial crema (fresco, that is) of the crop. Here a heavenly contrast is created between creamy cool avocado, tender pulled chipotle chicken sautéed with cabbage and its crunchy fried-to-order tostada base. We wash the savoury meal with a cup of queso fresco, ancho chilli and tortilla strip studded pinto bean soup ($3.50) since no aqua fresco was available. The meal is best served al fresco on a nearby park bench (but we stole a little counter space from (Pancho's Bakery) with a square of fruity tart lime charlotte ($2.75) – rich mascarpone-like lime custard sandwiched between Maria biscuits, dusted with lime zest and a drizzle of buttery Catalonian arbequina olive oil.
Agave Y Aguacate, 214 Augusta Ave. (at Baldwin; look for El Gordo Fine Foods), 647-208-3091.
Do they look familiar? Yep, just like the burger, but in mini meatball form! By special request.
Please read more about this bento at my blog: happylittlebento.blogspot.com/2012/09/caterpillar-meatbal...