Cinnamon and spice meatballs (over chard)
I’ve never made meatballs. This is a first. They are not what people would consider traditional meatballs. I was prompted to think about meatballs because Van made some recently.
These turned out very well and I think it’s a nice way to prepare ground meat of any kind really. I’m sure these would be good with turkey or pork as well.
- 3/4 lb grass fed ground beef
- 1/4 cup currants
- 1/4 cup pine nuts
- 1/2 cup bread crumbs soaked in just enough milk to moisten it all (I don’t think I have wheat sensitive or gluten free readers on a regular basis, but I make my own breadcrumbs out of home made gluten free cornbread, of which I’ve not yet posted the recipe! I simply save a nice sized piece each time I made cornbread and crumble it and let it dry out and then freeze for later use)
- 2 eggs
- 1/2 tsp cinnamon
- 2 tsp garlic powder
- 1 tsp cayenne pepper (I actually would put more next time…wasn’t as spicy as I’d like)
- salt to taste
Mix all above ingredients and then shape into balls. I broiled these until brown on both sides. I didn’t keep track of the time but it doesn’t take long and it’s good to be nearby while they are cooking.
I served them on top of chard cooked with garlic and olive oil.