Low Sodium Mini Meatballs And Sauce For Kids Recipes

LOW SODIUM MINI-MEATBALLS AND SAUCE FOR KIDS

Steps:

• Process oatmeal until coarse powder (like dried breadcrumbs).
• Remove from processor.
• Place turkey, eggs, onion, spices and ground oatmeal into processor, and with metal blade, process until blended.
• Mixture should be firm enough to roll into balls.
• In a large saucepan, bring broth to simmer. Add water as needed to accommodate all meatballs.
• Roll meat into small balls (1 inch in diameter) and drop into broth, and cook for 10 minutes or until done.
• For sauce, mix tomato paste and water with a whisk until blended.
• Add all other ingredients and mix.
• Heat through, and serve with meatballs and pasta.

MINI MEATBALLS IN SAFFRON SAUCE

Steps:

• Mix pork, veal, 1 tablespoon parsley, half of garlic, egg, bread, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper in medium bowl to blend. Shape meat mixture into 1-inch balls. Dust meatballs with flour. Set aside.
• Heat oil in heavy large skillet over medium-high heat. Add meatballs and sauté until browned on all sides, about 10 minutes. Using slotted spoon, transfer meatballs to plate. Add onion to skillet; reduce heat to medium and sauté until tender, about 2 minutes. Stir in paprika, then 1 cup broth and wine. Return meatballs with any accumulated juices to skillet. Bring to simmer. Cover and cook until meatballs are tender, about 25 minutes. Uncover; add 2 tablespoons parsley, remaining garlic, and saffron. Simmer until sauce thickens, turning meatballs occasionally, about 10 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer, thinning with broth if necessary.)
• Place meatballs with sauce on platter. Top with 1 tablespoon parsley.