Few things are as satisfying as meatballs, especially when the weather cools down, but the classic entrée is surprisingly difficult to get just right. Somehow, they never taste the way mom’s or grandma’s do! Well, we’ll never get them as good as our memories, but we can get delicious twists that are all our own. The Domestic Geek is here to show us THREE versions, and whether you want vegan, turkey or a more traditional version, there’s one here you’re sure to love.

You’ll Need

Classic Meatballs
– 1/2 pound ground beef
– 1/2 pound ground pork
– 2 cloves garlic, minced
– 1/2 cup Parmesan cheese
– 2 tablespoons fresh parsley, finely chopped
– 1 tablespoon Italian seasoning
– Salt and pepper
– 1/2 cup milk
– 1/2 cup breadcrumbs
– 1 egg
– 2 cups tomato sauce
Feta-Stuffed Turkey Meatballs
– 1 pound ground turkey
– 2 cloves garlic, minced
– 1/2 red onion, grated
– 1/4 cup roasted red pepper, finely chopped
– 1/4 cup parsley, finely chopped
– 1 lemon, zested
– 1 tablespoon Greek seasoning
– 1/2 cup milk
– 1/2 cup breadcrumbs
– 1 egg
– 4 ounces feta cheese, cut into 1/2-inch cubes
– 1 cup homemade tzatziki
Vegan Mushroom Meatballs
– 1/2 cup pecans
– 1/2 yellow onion, coarsely chopped
– 1 carrot, coarsely chopped
– 1 celery stalk, coarsely chopped
– 1 clove garlic, minced
– 1 cup cremini mushrooms, chopped
– 1 tablespoon olive oil
– 1 teaspoon fresh thyme leaves
– 1 tablespoon Italian seasoning
– 1 tablespoon tamari sauce
– Salt and pepper
– 1/2 cup oats OR vegan breadcrumbs
– 1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons water)
– 1/4 cup vegan Parmesan (optional)
– 2 cups tomato sauce
– Fresh parsley

How To

Classic Meatballs

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a small bowl, mix the milk and breadcrumbs.
3. In a large bowl, combine the ground beef, ground pork, garlic, Parmesan, parsley, Italian seasoning, salt and pepper.
4. Add the egg and bread crumb mixture to the meat and mix until well-combined.
5. Form the mixture into 1 1/2-inch balls and place on a well-greased baking dish.
6. Bake for 30 to 40 minutes.
7. Cover the meatballs with tomato sauce and bake for an additional 10 to 15 minutes.
8. Serve over spaghetti, topped with some freshly grated Parmesan and some freshly chopped parsley.

Feta-Stuffed Turkey Meatballs

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a small bowl, mix the milk and breadcrumbs.
3. In a large bowl, combine the ground turkey, garlic, red onion, roasted red pepper, Greek seasoning, salt, pepper and lemon zest.
4. Add the egg and bread crumb mixture to the turkey and mix until well combined.
5. Create a small patty with the mixture in the palm of your hand. Place a cube of feta cheese in the center of the patty and wrap the meat mixture around it, forming into 1 1/2-inch balls.
6. Place the meatballs on a well-greased baking sheet and bake for 30 to 40 minutes, until they’re cooked through.
7. Serve with homemade Greek salad and tzatziki sauce.

Vegan Mushroom Meatballs

1. Preheat the oven to 375 degrees Fahreneit.
2. In a small bowl, combine the ground flax seeds with water. Stir well and set aside. This mixture is your “flax egg.”
3. In the bowl of your food processor, combine the pecans, onion, carrot, celery and garlic.
   Pulse until the mixture resembles coarse crumbs.
4. Add the mushrooms and olive oil, and pulse until mixture resembles fine crumbs.
5. Pour the mushroom mixture into a large bowl and add fresh thyme, Italian seasoning, tamari sauce, salt, pepper, oats and the “flax egg.” Mix until well combined.
6. Form the mixture into 1 1/2-inch balls and place on a well-greased baking dish. Bake for 30 to 40 minutes.
7. Cover the ‘meatballs’ with tomato sauce and bake for an additional 10 to 15 minutes.
8. Serve over some roasted spaghetti squash and top with fresh parsley.

Yum! I think I’m most excited for those feta turkey ones. Which one will you try first?