EAT-YOUR-VEGGIES MEDITERRANEAN MEATBALLS
These meatballs have a secret -- they're packed with spinach. Veggie-shy kids (and adults) won't even notice since they are happily tucked into a warm pita with lettuce and tomato and drizzled with tangy dill yogurt sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 servings (half a sandwich per person)
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper and coat with cooking spray.
- Put the spinach in a large microwave-safe bowl and microwave according to the package instructions until cooked. Let cool slightly.
- Add the turkey, breadcrumbs, cumin, garlic, carrot, egg, 1 tablespoon of the dill, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.
- Meanwhile, stir together the yogurt, lemon juice and remaining dill in a small bowl. Season with salt and pepper.
- Serve 3 meatballs in each pita half. Pack in shredded lettuce and sliced tomatoes. Drizzle with the yogurt sauce.
EAT-YOUR-VEGGIES ITALIAN MEATBALLS
Amp up spaghetti night with these clever veggie-packed meatballs. Convenient frozen collards and canned black beans are easy to sneak into the mix.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 18 meatballs (6 servings)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment and coat with cooking spray.
- Cook the frozen collards in a large bowl in the microwave according to package instructions. Let cool slightly.
- Add the beef, black beans, Italian seasoning, garlic, egg, 1/2 teaspoon salt and a few grinds of pepper to the collard greens. Mix with your hands until just combined. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until completely cooked through, 12 to 14 minutes.
- Serve the meatballs with warm pasta and sauce.
Nutrition Facts : Calories 510, Fat 11 grams, SaturatedFat 3.5 grams, Cholesterol 80 milligrams, Sodium 550 milligrams, Carbohydrate 68 grams, Fiber 5 grams, Protein 29 grams, Sugar 7 grams
EAT-YOUR-VEGGIES PORK SCALLION MEATBALLS
These veggie-packed meatball lettuce cups are like pork dumplings without the, well, dumpling. Perfect for kids (and adults) who aren't veggie lovers, they're full of flavor. Pozu sauce makes a bright, citrusy dip.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 18 meatballs (6 lettuce cups)
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment and coat with cooking spray.
- Add the coleslaw to a large microwave-safe bowl. Pour in 1/4 cup water, cover and cook on high until tender and translucent, about 7 minutes. Let cool slightly.
- Add the pork, ginger, vinegar, soy, garlic, egg, all but 1 tablespoon of the scallions, 1/2 teaspoon salt and a few grinds of pepper to the coleslaw mix. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.
- Put 3 meatballs on each lettuce leaf, sprinkle with the reserved scallions and drizzle with garlic chili sauce. To eat, fold each leaf like a taco and dip into the ponzu sauce.
Nutrition Facts : Calories 330, Fat 24 grams, SaturatedFat 9 grams, Cholesterol 85 milligrams, Sodium 510 milligrams, Carbohydrate 7 grams, Fiber 3 grams, Protein 21 grams, Sugar 1 grams
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