Hi all readers!

Tonight I am making a childhood favorite of mine, half and half meatballs. There are so many great things about these meatballs, I could write a love song about them. Let’s start with the history and move into the recipe.
When we were kids, my mother used to make these meatballs to cut down on our beef intake, but still give us the iron we need growing up. The best part is, we could make it with half ground beef, half ground turkey, or chicken, or turkey and chicken with no beef, or just one type of meat.
Today I decided to spruce up these meaty surprises, and make them more adult-friendly, but you can cut out the chili pepper flakes if you’re making them for kids.
This is one of three or four meatball recipes that I have invented/adapted!
Half and Half Meatballs
(Makes 25 meatballs)
1/2 Pound ground turkey
1/2 Pound ground beef (as lean as you’d like)
1 large egg
1/3 cup minced shallot
1/2 tsp chili pepper flakes (or 1/4 if you don’t want it too spicy)
1/4 tsp white pepper
1/2 tsp dried dill
1/2 tsp salt (I forgot this ingredient, but I’m sure they’ll be great without it)
1 tsp dried basil (I use whole basil leaves that have been dried, and I crush them with my hands)
3 cloves garlic, minced
1 1/2 Tablespoons tomato paste (IMPORTANT, always have two cans of tomato paste in your house)
1/3 cup panko (or regular) breadcrumbs
1 teaspoon olive oil
Preheat the oven to 325º F. Combine all of the ingredients in a mixing bowl, when the meats and egg are at room temperature. Mix the ingredients using your well-washed hands. Roll out roughly 25 meatballs, about an inch and a quarter in diameter. Place on a baking sheet covered in foil (if you don’t have non-stick, I would suggest spraying your foil with cooking spray). When the oven is ready, bake the meatballs for about 24 minutes, or until cooked all the way through. The best way to check is by cutting one open and making sure it isn’t pink inside, and then you get first taste.

Sometimes the juices from the meat will settle on the tray around the meatballs, this is why you cook on foil. The meatballs should easily detach from these juices (which are mostly just fat), so don’t be too concerned about scraping them away.
These meatballs can be refrigerated for up to two weeks, or frozen for a longer period of time. To re-heat, you can put them in some broth in a saucepan on a stove, or with some broth in the microwave. You can also re-bake them in the oven, again using broth. Of course if you’re serving them with gravy or marinara sauce, feel free to re-heat them along with the sauce!
Love and Happy Spatulas,
Alyssa
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