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This recipe is a work in progress

Time 15 minutes prep, 20 cooking. Makes 8 small meatballs.

Preheat oven to 400 degrees.

0.25 pound Ground Lamb
0.25 pound Ground Buffalo
0.5 medium yellow onion (finely diced)
2 cloves crushed garlic
1 tsp Olive oil
1 Egg
2 slices 7 grain bread
2 Tbsp Milk
1 tsp Oregano
1 tsp Marjoram
1 Tbsp freshly grated parmesan cheese
0.5 tsp Salt
0.5 tsp Fresh ground pepper

Place bread large bowl and soak with milk. Saute onions in olive oil on low heat until translucent, do not brown. Add garlic and cook a few minutes longer. Remove from heat and set aside. Break up bread until until pasty, make sure there are no big chunks of bread in the paste. Combine all ingredients in bowl and mix well. Make small (1.25 - 1.5 inch diameter) balls and place on a cookie sheet. Bake in 400 degree oven until cooked through and slightly browned (about 15-20 minutes).

Add to your favorite sauce and serve with pasta. These can be frozen and used at a later date. They are guaranteed to be better than the frozen meatballs found at the supermarket.

Notes:

These had a really nice flavor. There was just a hint of lamb taste, but not overpowering. The consistency was good. If these were destined to simmer in a sauce for a period of time, I might not cook them in the oven for quite as long. Next time I might try adding some ground pork as well.

1. Soy milk was used in this recipe, but regular milk should be fine as well.
2. Breadcrumbs are easier than mashing up the bread yourself, use them if you’ve got them. Any sort of bread should be fine, 7 grain was what was handy at the time.
3. Dry herbs were used, but fresh would be better.

Time: 20 Minutes Prep, 1-6 hours cooking. Serves 4-6.

• 1 Pound 90% Lean Ground Beef
• 1 Medium Onion (Diced)
• 1 Medium Green Pepper (Diced)
• 3 Cloves Chopped Garlic
• 1 15.5 oz. Can Red Kidney Beans (Drained & Rinsed)
• 750 g Parmalat Chopped Tomatoes
• 1 8 oz. Can Tomato Sauce
• 1 6 oz. Can Tomato Paste
• 6 oz. Water
• 1 tsp Cayenne Pepper
• 2 tsp Paprika
• 2 tsp Basil
• 2 tsp Oregano
• 1tsp Ground Cumin
• 1tsp Fresh Ground Pepper
• 1tsp Salt

Brown ground beef in skillet, drain and reserve liquid. Put ground beef into crock pot. Sauté pepper and onion in reserved liquid just until tender, add garlic and cook for one or two more minutes. Drain and add mixture to crock pot. Add tomato product, water, herbs, and spices with beef. The mixture will be very thick. Cook in crock pot on low for 4 to 6 hours stirring occasionally. After about 2 hours, add additional spices to taste. Serve with fresh bread. Optionally, garnish with shredded cheddar or Monterey jack cheese.

Notes:

1. Ground turkey can be substituted for ground beef. Some olive oil, butter or vegetable oil might be needed to sauté vegetables if beef is not used.
2. I prefer the Parmalat chopped tomatoes that come in the carton as opposed to canned tomatoes (Parmalat is much lower in sodium, and I think the consistency is better).
3. This recipe can be cooked on the stove as well. Increase the amount of water to loosen it up so it doesn’t burn, simmer for one to two hours stirring frequently to prevent scorching on the bottom.