Healthier meatballs with plenty of juiciness and flavor! We’ve also added some beans and veggies to bump up the “good for you” factor. Hearty and healthy. What a great combination! Served with a tangy mustard dipping sauce.
Ingredients:
- 1 Tbsp. garlic, minced
- 1 small onion, minced
- 4 oz. organic baby bella mushrooms, dice
- ½ green pepper, small diced
- 1 ½ tsp. balsamic vinegar
- ½ lb. Weaver Meats local, pasture-raised 80/20 ground bee
- ½ lb. Freebird organic boneless chicken thighs, finely chopped or ground
- 1 egg
- 2 c. black beans, roughly chopped
- ½ c. rolled oats
- ¼ c. ground flaxseed meal
- 2 tsp. dijon mustard
For Sauce:
- ¼ c. dijon mustard
- 3 Tbsp. honey
Directions:
1) Preheat oven to 350 degrees. While oven is heating, in a saute pan, add garlic, onion, mushrooms, and green pepper. Cook until all liquids have evaporated and veggies are mostly dry.
2) Add balsamic vinegar and cook a couple of minutes longer until absorbed. Remove veggies from heat and allow to cool.
3) In a large bowl, mix together cooled veggie mixture, beef, chicken, egg, beans, oats, flaxseed meal, and mustard.
4) Using hands, gently mix together all ingredients until blended.
5) Using hands, make 1 ½ inch balls out of mixture.
6) Place on a baking sheet in the oven and bake for 15 to 20 minutes or until cooked through. Meanwhile, in a small bowl, mix together sauce ingredients. Serve meatballs with honey mustard dipping sauce.