Tuesday, June 7, 2011
Apple Cheddar Meatalls
Apples and cheddar: ohhhh or ewwww? I say ohhhh! It really is a great combination. Have you ever thrown a few apple slices on a grilled cheese sammy? You get that gooey, salty cheesiness and then a little crunchy tangy yet slightly sweet surprise when you get that bite of apple. Well, these meatballs are kind of like that.
These meatballs are super easy to throw together, I'd say under 10 minutes, which makes for a quick weeknight meal when you throw in the noodles and a salad or veggie. Another plus is that they are kid-friendly. The flavors are tasty, yet subtle enough that it's not over powering for the developing palate.
While you can make the meatballs any size you wish, I found that a 1-inch scoop was perfect for us. It made close to 30 meatballs, which is enough for leftovers the next day or some to throw in the freezer for dinner another night.
Apple Cheddar Meatballs
1 pound ground turkey or pork
1 cup sharp cheddar cheese, grated
3/4 cup breadcrumbs
1 small, tart apple, such as granny smith, peeled and grated
1/2 small onion, grated
1/2 cup chopped parsley
1 egg, beaten
1 1/2 tsp. salt
1/4 tsp. pepper
One 12-ounce package egg noodles
4 tablespoons butter, cut into pieces
Preheat oven to 375 degrees F. Line a large cookie sheet with either a silicone baking mat or foil.
In a large mixing bowl, combine the ground turkey/pork, cheese, breadcrumbs, apple, onion, 3 tablespoons parsley and egg. Season with salt and pepper. Using a medium scoop, shape into meatballs, about 1-inch in size. Arrange on baking sheet. Bake for 30-40 minutes (or until thoroughly cooked), turning half way.
During the last 15 minutes while the meatballs are cooking, bring a large pot of salted water to a boil. Cook the noodles to al dente. Drain, then return to the pot and toss with the butter and remaining 5 tablespoons parsley; season with salt and pepper.
SOURCE:Rachael Ray via Baking Serendipity
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