I currently have a freezer full of some wonderful locally sourced ground meats; of the beef, lamb, pork, and turkey varieties. Whenever I can't think of something new and exciting to make for dinner I thaw a pack of ground meat and whip up a batch of meatballs. The seasoning will vary depending on what type of meat I'm using. This is the version I made most recently.
Gluten-free meatballs: pork edition
1 lb ground pork
1.5 Tbsp chili powder
1/2 Tbsp cumin
1 clove garlic minced
1Tbsp dried oregano
a pinch of salt
Combine all of the ingredients well. Form into 16 meatballs. Cook in a covered skillet over medium heat until browned on one side. Using tongs turn each meatball and cook uncovered until browned on the other side. Serve with dipping sauce below .
Quick dipping sauce
2 Tbsp plain Greek yogurt
2 Tbsp sour cream
2 Tbsp chopped fresh cilantro
Combine in a small bowl and enjoy.
P.S These meatballs paired nicely with the comfy cauliflower. I took the leftovers to work with me the next day to have for lunch. Both the meatballs and cauliflower reheated very well.
1 clove garlic minced
1Tbsp dried oregano
a pinch of salt
Combine all of the ingredients well. Form into 16 meatballs. Cook in a covered skillet over medium heat until browned on one side. Using tongs turn each meatball and cook uncovered until browned on the other side. Serve with dipping sauce below .
Quick dipping sauce
2 Tbsp plain Greek yogurt
2 Tbsp sour cream
2 Tbsp chopped fresh cilantro
Combine in a small bowl and enjoy.
P.S These meatballs paired nicely with the comfy cauliflower. I took the leftovers to work with me the next day to have for lunch. Both the meatballs and cauliflower reheated very well.
This post is a part of Fight Back Friday January 28th edition.
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