Cilantro Beef Meatball Muffins
Nutritional Balancing friendly, hearty & delicious. Makes enough for 2 meals for a family of 4. Serve with favorite vegetables to round out the meal.
  1. In a large skillet, over medium heat, saute the onion, beet, and garlic in about 1 tbsp olive oil until tender, about 5 minutes. Set aside to cool. Remove large stems from cilantro and chop until medium fine.
  2. In a large bowl, combine cooled sauteed vegetables, cilantro, about 1 tbsp olive oil, and seasonings. Stir to combine. Add ground beef by crumbling and gently stirring. Do not over stir as the meatballs will become tough.
  3. Scoop the meatball mixture into standard muffin pans, filling 16 cups. Using the back of the scoop, press an indention into each meatball to bind together and for even cooking. Pour a little water in the empty cups to prevent damage to the pan while baking.
  4. Bake at 375 F for 14 – 15 minutes. Can broil the last minute to brown the tops. If using a convection oven, reduce time by 1 or 2 minutes. Let cool in pans 5 minutes. Remove with rubber spatula or spoon.
  5. Freeze half the meatballs for a 2nd meal. To serve: thaw in refrigerator overnight and reheat on a sheet pan at 375 F for about 10 minutes.
Recipe Notes

* We loveĀ Penzey’s Spices.

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