Fall is here. Cooler weather and shorter days mean that it's comfort food season. It's time to fill the kitchen with the simmering scents of soups, chilis, and sauces.
Today, we'd like to share one of our favorite 4D Acres Recipes with you, our Italian Emu Meatballs, to go with your favorite spaghetti and homemade or jarred spaghetti or marinara sauce.
Italian Emu Meatballs
1 lb. ground emu
1 Tbsp. minced dried onions
1/2 tsp. salt
1 Tbsp. coarse dried parsley flakes
1/4 c. grated Parmesan cheese
1/4 c. emu egg or 1 chicken egg
1/8 tsp. Italian seasoning
2 cloves garlic, minced
1/8 tsp. ground black pepper
1/3 c. plain bread crumbs
In a bowl add all ingredients, mix with two forks until blended. Form 1 inch meatballs and place on a non-stick baking sheet. *Bake at 325° for 18 to 20 minutes. Serve with spaghetti sauce over pasta. Makes 38 to 40 meatballs.
*Baked Meatballs can be frozen in freezer bags for up to three months, and then heated to warm in your favorite sauce. Uncooked meatballs can be frozen for up to four months, but should be thawed in the refrigerator before baking.