Ok ladies, listen up! If you are like me you always are trying to figure out how to make the perfect meatball! I swear mine are always tough and never tender.. Well, the search is over and I hope you enjoy this recipe as I know me and Logan did! I will now use the applesauce in all my meatballs as it made it beyond tender! This dish is also healthy so not a bad way to start off tomorrow and get your week on track with healthy eating! I found this recipe in a Cookbook I have been loving, called Add a Pinch. I have linked it below as well! Ok, enough talking... Recipe below!!!
SWEET AND SOUR MEATBALLS WITH ZUCCHINI
2lbs ground beef
1/4 med onion
1 garlic clove
1 tablespoon Worcestershire sauce
1/4 cup Apple sauce (recipe for that follows)
1/2 med onion
1 small belle pepper (chopped)
3 Cups tomato sauce (I normally make my own but I bought a onion one at Sprouts and worked and tasted amazing)
1/4 cup applesauce
1 tablespoon fresh lemon juice
1 garlic clove
1/2 teaspoon pink salt
5 med zucchini with veggie peeler (will be linked)
Grated or shaved parmesean cheese for garnish
STEP 1. Make the meatballs- In a large bowl, combine the ground beef, onion, garlic, applesauce, and Worcestershire sauce. Roll into 2 in balls.
2. In a 12 in skillet set over medium heat, working in batches, cook the meatballs turning occasionally to ensure all sides brown, which takes 7 min. Using a slotted spoon, transfer the meatballs to large bowl and discard any drippings in the pan.
3. Make the sauce: In the same skillet, set over medium heat, combine the onion and bell pepper. Cook, stirring until tender, about 3 min. Add the tomato sauce, applesauce, lemon juice, garlic, and salt and cook until the sauce has reduced and thickened, about 20 min. Add the meatballs to the sauce and simmer for 10 min.
4. Use the Veggie Peeler, and then either put on plates and pour sauce over and serve or I personally like to heat up the zucchini for a few min on medium heat in a clean skillet. Then I add to plates and spoon sauce and meatballs over it and top with grated parmesean.
3 Granny Smith apples, peeled, and cored
3 Macintosh or Honeycrisp apples, peeled and cored
1/4 cup apple juice
Cut the apples into wedges and place in large pot of water. Bring it to a simmer, and cook until apples are tender enough to mash, approx 30 min. Remove from heat. Working in batches, Place apples in food processor and blend til the sauce reaches the consistency you prefer. Great news, this applesauce will last for 3 weeks in a airtight container in the fridge!
There is its! The best meatball recipe!! Also, a few of you asked about my plates and they are discontinued so I linked the other ones I have as they match the other ones perfectly and are still cute and rustic looking! I also am linking all my pots I used! Hope you all enjoy!