Posted on Sep 07, 2018
Easy meal ideas are always a welcome relief in busy households. What’s better is a meal that comes together in a jiffy and can be served up in an assortment of ways. We created a twist to the traditional meatball that you can put on the table in a variety dishes. In 30 minutes or less, you can have a meal the whole family will love.
These Sorghum Meatballs combine onion, cloves, oregano, basil and parsley with ground turkey, whole grain sorghum and spinach. The addition of whole grain sorghum to meatballs increases the nutritional value without adding empty calories. Whole grain sorghum adds protein and fiber, which keeps you feeling full longer. Beyond nutritional benefits, whole grain sorghum also adds a unique texture for a toothsome bite. A bonus to using sorghum in your meatballs is that it will help cost-effectively increase the quantity of meatballs you can make.
The recipe can be mixed together and formed into meatballs and stored in the refrigerator for up to one day for easy cooking at mealtime. Prepare your meatballs in a pressure cooker in approximately seven minutes plus pressurization time. Alternatively, prepare your Sorghum Meatballs in the oven in 16-18 minutes. Once cooked, you can use your sorghum meatballs in many different meals. Store leftover meatballs in the refrigerator or freezer to enjoy later. Here are five of our favorite ways to enjoy these Sorghum Meatballs.
If you are looking for a healthy alternative to pasta to serve your delicious meatballs over, zucchini noodles are an excellent choice. Use a spiralizer to make your own or look for pre-prepared zucchini noodles in the produce section of your local grocery store. Cook your zucchini noodles in minutes on the stovetop and then top with your favorite spaghetti sauce, Sorghum Meatballs and grated cheese.
These Sorghum Meatballs make for a tasty appetizer. Make the meatballs cocktail-sized and serve with a toothpick and marinara sauce. For a fun option, stuff cremini or baby bella mushrooms with a cocktail-sized sorghum meatball, top with cheese and bake.
For a low-carb option, make zucchini boats stuffed with Sorghum Meatballs. Slice the zucchini in half lengthwise and scoop out the center. Repurpose the scooped zucchini by combining it with marinara sauce and cheese. Spread the marinara mixture over each zucchini boat and bake until cooked. Top each zucchini boat with sorghum meatballs, sauce and cheese and bake until cheese is bubbly.
A tasty meatball sub is hard to beat. Enjoy your Sorghum Meatballs freshly made or make them in advance and store in the refrigerator. When you are ready to eat, grab your preferred sub roll, parmesan cheese and enjoy. Alternatively, pack your lunchbox with meatballs in a microwave safe container, slider rolls, mozzarella cheese and basil for a quick, satisfying lunch at work or even for the kiddos at school.
Still have Sorghum Meatballs leftover? You can repurpose your meatballs in this Sorghum Lasagna. Instead of layering cooked Italian Sausage in the lasagna, simply layer seasoned sorghum, marinara sauce, and ricotta and parmesan cheese. Top the lasagna with sliced meatballs and cheese and bake until bubbly and brown on top for a delicious lasagna casserole.
For a lighter, balanced meal option, serve sliced meatballs overtop an Italian-inspired salad. You could also simply enjoy your Sorghum Meatballs alongside a salad.