Here’s another high-protein staple in my lunches and dinners this season. Enjoy!
2 Egg whites
1/2 pound each of ground turkey and ground beef (or you can use lamb or bison if you’re so inclined.)
1 tsp minced garlic
1 tsp ea dried or fresh minced oregano, basil and rosemary
2 Tbsp fresh grated parmesan
3-4 Tbsp canola oil for frying
Combine all ingredients except oil in a bowl and mix by hand. Roll into balls.
Heat oil in heavy pan until a drop of water sizzles on contact.
Cook in batches in canola oil in cast iron skillet, gently turning w flat tongs until browned well on all sides. Since there are no breadcrumbs, these meatballs are a bit less sturdy than ordinary ones, so wiggle gently before turning to make sure they’re ready to turn. Place them on a paper towel or piece of parchment paper to drain.
Serve with red sauce, grated parmesan and mozzarella cheese over 1 C steamed cauliflower or broccoli. They’re also good plain. They freeze well in sealed bag or container. Reheat in the broiler, toaster oven, or microwave.