Low Sodium Italian Meatballs Recipes

VEGAN LENTIL ITALIAN MEATBALL RECIPE

Steps:

• Add the vegetable oil to a shallow sauce pot and turn the heat to medium. Add the onions and cook for 3-4 minutes or until they begin to turn translucent. Add garlic and cook for an additional 2-3 minutes or until both the onions and garlic are sweated out.
• Add the lentils in with the onions and garlic and mix around well. Cook for 3-4 minutes.
• Deglaze the pan with the white wine and add in the vegetable stock followed by the tomato sauce, rosemary, oregano basil, salt, abd pepper.
• Reduce the heat to a simmer and cook until all liquid is gone. About 30-45 minutes.
• Let cool for 15-20 minutes. You can place it in the refrigerator if you'd like In the meantime, turn your oven on convection bake 400°.
• Add the mixture, nutritional yeast, and xantham gum to a food processor and blend until fully smooth. Make sure to turn the machine off periodically to scrape down the edges so everything is fully incorporated and blended.
• Roll into 1" diameter balls and place onto a parchment-paper-lined sheet pan. Bake at 400° for 45-60 minutes or until golden brown. Make sure to turn them over about halfway through.
• Serve with pasta, in sandwiches, or break into ground meat for tacos.

ITALIAN TURKEY MEATBALLS

Steps:

• Preheat the oven to 400 degrees.
• Combine all the ingredients together except for the Melt®; stir well in a bowl. Form around 30 balls out of the mixture. Put them on a broiler pan coated with the melted Melt. Bake around 15 minutes or until a cut meatball shows no pink inside. Serve with pasta and sauce or place on a sandwich.

LOW SODIUM ITALIAN MEATBALLS

Steps:

• Premix spices together in a small bowl.
• In a large bowl, whisk eggs quickly together and add meat, sprinkle mixed spices over and mix all of the ingredients together by hand.
• Roll into 1 1/2" balls (ping pong ball size) and place them closely together on large baking sheet covered in foil and (optional) cooling rack. Cooling rack allows the fat to drip down.
• Bake at 350 degrees for 35 minutes until the meatballs are cooked through depending on size.
• The meatballs are ready to serve immediately with your favorite pasta and sauce or other recipe.
• If freezing the meatballs, allow them to cool completely before storing in Ziploc freezer bag.

LOW SODIUM MEATBALLS AND GRAVY

Steps:

• In a large mixing bowl, beat the egg and milk together, then whisk in cornstarch, onion, yellow mustard, pepper, nutmeg, allspice and ginger. Add beef and mix well by hand.
• Form and roll into golf ball size meatballs. Mixture will be soft due to less binder. Don't worry if balls flatten somewhat.
• Pre- heat a large iron skillet over medium high heat, coat the pan with olive oil spray and brown the meatballs. Don't overcrowd and only do half at a time, for about 10 minutes or until all sides are nicely browned. Remove meatballs to paper towels to drain. Carefully drain off any excessive grease from the skillet retaining the flavor bits.
• For gravy, add butter to remaining drippings. Then stir and work in flour. Add no salt added beef broth, garlic, bouillon and milk. Bring to a low boil and stir for 2 minutes or until thickened. Return meatballs to skillet; heat through on low.
• Double the meatball recipe for extra leftover that can be frozen.
• Serve on noodles, rice or mashed potatoes.