*sigh* This was supposed to be a post about a new recipe for meatballs — a take on my “better for you meatballs” — but instead, I bring you a lesson on how to NOT make meatballs.
First, here is the quick recipe for how you’re SUPPOSED to make these meatballs, using Kraft Fresh Takes breadcrumbs and cheese, and ground turkey:
How to NOT make meatballs
- 1 lb ground turkey (or ground beef)
- 1 pkg Kraft Fresh Takes Four Cheese blend
- ~1-2 cup minced onion, celery, green pepper blend (I use a frozen variety from Kroger.)
- 1-2 cup finely chopped spinach
Preheat oven to 350. Sautee veggies if desired, then using a mixing bowl gently fold with spinach and Fresh Takes in to ground meat. Cover with plastic wrap and refrigerate for at least 1 hour. (This allows for easier “scoop ability”.) Using an ice cream scoop, place 1″ meatballs on pan, sprayed with cooking spray or brushed lightly with EVOO. Place in oven for 20 minutes, or until internal temperature reaches 160.
See? Seems easy. And if I hadn’t missed one crucial step, I’m sure this would’ve turned out well. But -well, that would’ve been WAY too easy! And y’all know by now, I don’t do “easy”….
I placed my scooped-and-balled meatballs on to pans, and placed in garage fridge to chill. And then -through a series of events I no longer even fully recall!- I forgot about them. For three days.
Yeah, ground meat just doesn’t do well out in the open like that. SO, I went ahead and baked them as the recipe called for, sans EVOO, and fed them to the dog. Then I stuck a new box of baking soda in the garage refrigerator. *sigh*
So, if someone ends up making these, and actually follows the recipe, I’d love to hear how it turns out. In the meantime, just have a good chuckle on my behalf.Keep on saving! :o)
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