My son is somewhat skeptical of ground meat, so I thought maybe meatballs would appeal to him because of the shape. It worked!
But I had to change up the usual to account for allergy (namely no egg to help hold them together). I also typically like to do a slow cooker approach, but sometimes you just need to get dinner on the table.
I whipped these up — and they're super-easy. We ate them plain with some roasted red potatoes on the side. But you could also add barbecue sauce or throw them in some marinara over pasta.
Get kiddos involved: If your kid is old enough, he'll probably love rolling the meatballs. (With young kids, though, you run a risk of cross-contamination should they take their raw-meat-covered hands and touch other things ... which, of course, they will.)
- half a pound of beef
- 1 lb. of sausage (I used mild Italian)
- 1/2 small onion
- olive oil
- any herbs/spices you like (garlic, red pepper flakes and oregano are naturals)
What to do
- Dice the onions as small as you can get them.
- Put the meat and onion in a bowl and use your hands to mix. Depending on the fat content of your meat, you might want to add a little olive oil.
- Roll the meat into balls — about 1-inch or 1 1/2-inch diameter works well.
- Heat olive oil over medium to high heat.
- Drop meatballs in. Cook for about 20 minutes or until done ... Move them around every few minutes for even browning. I put a lid over the pan to help trap moisture.