After our recent visit to Our Yesterday Farm, we were immediately inspired to make a dish featuring locally produced meat. Still including lots of fresh vegetables, this recipe for Baked Mini Meatballs is an easy and healthy fix to a quick go-to dinner. Paired with our Sautéed Veggie Noodles this meal is sure to convince any "veggie haters" how delicious a local, freshly prepared meal can be. Keep reading for the recipes, photos and updates on free tastings!

                                  . . . . . . . . . . . . . . . . . 

Baked Mini Meatballs

Prep: 10 mins          Cook: 15 mins          Total: 25 mins

Ingredients

1 lb. lean ground beef                                                    2 garlic cloves, minced      

1/4 cup dried bread crumbs                                          1 Tbsp. parsley, minced

3 Tbsp. ketchup                                                             1 Tbsp. green onion, chopped

1 egg                                                                               1/2 tsp. salt

1/4 cup parmesan cheese, finely grated                        1/4 tsp. ground black pepper

1/2 cup onion, finely chopped                                       1/4 tsp. ground black pepper

Instructions

1) Preheat oven to 400°F. Spray a large cookie sheet with cooking spray.

2) Mix together onion, bread crumbs, garlic, egg, cheese, ketchup, salt, pepper, green onion and parsley in a large mixing bowl. 

3) Add ground beef and gently knead all ingredients until combined. Form into 1/4-1/2 inch balls and place approx. 1 inch apart on prepared cookie sheet. 

4) Bake in oven for 10-12 minutes, or until cooked completely through. Serve and enjoy!

YIELD: 60 (mini) meatballs

Click on the photo to scroll through our process

 

Sautéed Veggie Noodles

Prep: 5 mins          Cook: 10 mins          Total: 15 mins

Ingredients

1 of any of the following:

            Zucchini    

            Summer Squash 

            Cucumber

             (We used locally grown summer squash and cucumber)

2 Tbsp. extra virgin olive oil

1 pinch of salt or garlic powder to taste

Instructions

1) Rinse and spiralize vegetable*

2) Heat olive oil on low for 30 seconds in medium-sized, non-stick skillet

3) Add in noodles and sauté on medium to medium-high heat for 5-7 minutes, or until desired           consistency. Add salt or other preferred seasonings, serve and enjoy! 

YIELD: 1 serving

                                    . . . . . . . . . . . . . . . . . 

*TIPS:

Instead of purchasing some fancy appliance for this recipe.... check into using one of these alternative options for creating your own veggie noodles:

julienne peeler

vegetable peeler

mandoline

handheld spiralizer

                                    . . . . . . . . . . . . . . . . . 

Come visit us at the Mt. Pleasant Farmer's Market this Saturday morning in McMillan Park from 8:30-11:00 am; as well as the Columbus Junction Farmer's Market next Monday evening in the Community Bank Parking Lot from 5-7 pm. Look for the Iowa State University Extension and Outreach booth for free samples from these recipes, and more information on how you can eat local. And be sure to stop by your local farmer's market  to keep up on fresh, seasonal produce from farmers nearest to you. 


Thanks to Yummy Healthy Easy for the original meatball recipe!