Wheat Germ Meatballs Recipes

FREEZER MEATBALLS FOR MEAL PREP

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Prep two baking sheets by lining with tin foil and (if available), top with an oven safe cooling rack.
• Defrost the chopped frozen spinach in a large bowl. Drain away most of the resulting moisture.
• Add the remaining ingredients. Mix well. I recommend taking off those rings and getting in there with your hands!
• Shape into balls, about 1 inch in diameter. Place on the prepared baking sheets.
• Bake for 15 minutes. Rotate pans and bake another 5 minutes. If you made larger meatballs, they will likely need to bake longer.
• Allow to cool on the pans then transfer to medium sized freezer ziplock bags. I like to freezer by the two dozen (yes, that means you'll have 4 leftover... don't worry... you're going to want to taste a few when they come out of the oven anyway!)
• If you want to keep all the meatballs in one large bag (or other freezer safe container), then freeze on the sheetpan so that they don't stick together, then transfer to the bag/container for freezer storage.

WHEAT GERM BALLS

Steps:

• Combine all ingredients except the 3/4 cup wheat germ in a bowl.
• With an electric mixer, beat on low speed until well mixed.
• Chill dough until easy to handle. Form into 1 inch balls.
• Roll dough balls in 3/4 cup wheat germ. Place on cookie sheet.
• Bake in preheated oven at 350 Fahrenheit for 12-15 minutes.

MEATBALLS

Steps:

• Mix bread crumbs, egg, water and wheat germ into a medium mixing bowl. Then, add salt, pepper, ground beef, pork, and sausage and mix. Shape into small balls. Place meatballs in spaghetti sauce and allow to cook for 2 to 3 hours.
• In a large saucepan over medium heat, saute the ground beef, pork and sausage until it is brown. Drain off excess fat. Add the remaining ingredients and stir until smooth. Cook for 3 to 4 hours on medium heat, stirring often to prevent scorching.

WHEAT GERM MEATBALLS

Steps:

• Pre-heat the oven to 350 degrees.
• Mix together everything except the wheat germ. It should be sticky and not stay together. Use your hands!
• Add the wheatgerm and mix it up. It should look like bread dough. It should hold together, but not be dry and hard.
• Roll into balls and place in an oil sprayed Pyrex.
• At this point you can brush with some more bbq sauce but it is not necessary.
• Cook for 45 min or until they are finished to your liking.
• YUM!

(THE BEST!) GLUTEN FREE & KETO MEATBALLS

Steps:

• Melt a tablespoon of butter in a skillet or pan over medium heat. Add the onion, a pinch of salt, and sauté until it just begins to caramelize (6-8 minutes). Remove from heat and set aside to cool.
• Add the ground meat, crushed pork rinds (or almond flour), Parmesan, heavy cream, parsley, cooked onion, egg, salt, and pepper to a large bowl. Mix everything thoroughly together using your hands and taste for seasoning by cooking a small amount (only way around it!). Form into rounds (either 20 small-is ones or 14 large).
• Heat up a touch of olive oil in your skillet over medium heat and cook the meatballs until brown all over and cooked through. You'll want to turn them around a few times so they cook evenly. If you've got an instant thermometer, your meatballs are cooked through once they reach 165°F/75°C in the center.
• Place the cooked meatballs on paper towels to drain. Heat up the marinara sauce, add back the meatballs and mix gently before serving.