I love autumn. I love all the different colours of deep orange, magenta, and burnt caramel against the stark blue sky with cotton white clouds. I like the light wind swirling the leaves and painting roads with them in expert Monet-like strokes. But I also like (no, love) the gloomy fall weather. Dark and moody skies, nippy winds and light mist in the air. Something about that weather makes me wistful. I long for big mugs of steaming tea and cozy blankets, some jazz music and good books. I love those weekends when it’s raining and the weather gives me permission not to go anywhere, not to do anything, just sit at home and enjoy the sound of the drops on the roof of my house.
This week, the dark and gloomy weather calls for something comforting, something filling and something quick to make since it’s not the weekend yet and I don’t have the luxury of spending hours in the kitchen chopping and frying. So, this recipe is something that can be done right after work and, as most of my recipes, includes only a handful of ingredients. It’s also very versatile as any ground meat can be used to make these little orbs. I like using a mix of pork and chicken or turkey. Sometimes I use pork and beef and occasionally I use only one type of meat. Dill technically can be omitted or substituted with parsley, but I find that dill gives the meatballs a light and bright flavour, it cuts through the fattiness of the pork (if used) and creates a summery undertone in the meatballs. I love serving them simply with some steamed or roasted vegetables.
makes about 40-50 small meatballs
Ground meat (pork, beef, chicken, turkey or combination) – 2 pounds
Egg – 1 large
Panko bread crumbs – 1/3 cup
Dill – 20 g ( a big handful, the more the better)
Mrs Dash Original No Salt – 1 tablespoon (or your favourite spices)
Garlic salt – 1/2 teaspoon (or more based on your taste)
- Preheat oven to 400F.
- Finely chop the dill.
- In a large bowl, mix all the ingredients really well.
- Shape meatballs in walnut size balls and place on a baking sheet covered in parchment paper.
- Bake in the preheated oven for about 45-60 minutes (or until cooked, depending on your oven).
– I know a lot of recipes say to only bake for 25-30 minutes, but I like my meatballs more cooked, so please bake according to your taste.
– I like wearing gloves when I roll the meatballs, it helps with cleanup.
– This recipe made 47 meatballs last time I made them.