2 tablespoons ground flaxseed
3 tablespoons water
1 cup whole grain sorghum, cooked
1/2 cup onion, finely diced
3 garlic cloves, minced
1/2 teaspoons oregano
3/4 tablespoons basil
1 tablespoon fresh chopped parsley
1/2 teaspoon sea salt
1/4-1/2 teaspoon red chili flakes (optional)
1 large egg, slightly beaten
1 lb. ground turkey, ground beef may be used
1/2 cup spinach, washed, rinsed & chopped
1 teaspoon olive oil
24 ounces of marinara sauce of sauce of your choice
Meatball Instant Pot Instructions:
1. In a small bowl, add ground flaxseed and water
2. In a large bowl, combine cooked flaxseed and water mixture, sorghum, onion, oregano, basil, chopped parsley, sea salt, red chili flakes, egg, chopped spinach and ground turkey. Mix well with a spatual or use clean hands to combine well.
3. Add 1/4 teaspoon of oil to your hands to prevent sticking and roll meatballs into about 20-2" meatballs. A small cookie scoop works well to keep the meatballs the same size for even cooking. Place meatballs on a platter.
4. Add 1 teaspoon olive oil to the Instant Pot and spread evenly. Pour the marinara sauce into the Instant Pot. Drop the meatballs in a clockwise direction so they are in an even layer, then fill the center and start again if necessary with a second layer until you run out of meatballs. Be careful not to crush the meatballs.
5. Place lid on Instant Pot and switch valve to "sealing". Press "Manual" and set to high pressure using the "adjust" button us the +/- to set the Instant Pot to 7 minutes.
6. After the timer goes off, allow to slow release for another 5 minutes and then do the quick release (carefully switch the valve to "venting").
7. When removing the lid, lift it so it is a shield in front of you as the steam releases. Temperature of meatballs should be 165oF for ground turkey and 160oF for ground beef and the insides are no longer pink.
8. Serving options for the meatballs are below.
Meatball Baking Instructions:
1. Pre-heat oven to 400oF. Cover a baking sheet with parchment and 1 teaspoon of olive oil.
2. In large bowl, combine cooked sorghum, flaxseede, onion, garlic chopped parsley, sea salt, red chili flakes, egg, chopped spinach and ground turkey. Mix well with a spatula or clean hands to combine well.
3. Add 1/4 teaspoon of oil to your hands to prevent from sticking and roll meatballs into about 2" balls. A small cookie scoop works well to keep the meatballs the same size for even cooking. Form into 20-2" meatballs and place on the baking sheet.
4. Bake for 16-18 minutes or until meatballs are cooked through and insides are no longer pink. (165oF for ground turkey and 160oF for ground beef)
Sorghum Stuffed Mushrooms:
1. Heat oven to 350oF.
2. Clean mushrooms and remove and discard stems. Place mushrooms opening side down on a parchment lined cookie sheet.
3. Backe for 10-15 minuites until mushrooms are soft. Remove from the oven and flip the mushrooms over. Cut cooked meatballs in half or use 1" cocktail sized meatballs.
4. Fit a meatall half into each mushroom cap and add about 1 tablespoon marinara over each mushroom. Sprinkle with Parmesan or Romano cheese if desired. Bake stuffed mushrooms for 10-15 minutes until the tops of the mushrooms are lightly browned.
You can batch cook the sorghum and cook it a day or a few days ahead of time. You can also feeze sorghum in portion size containers for up to 3 months. Lightly warm the sorghum in the microwave or in a pan before using it.
Meatballs can be made and refrigerated a day ahead of time. Arrange meatballs in a casserole dish or on a baking sheet, make sure they don't squish together. Cover and refrigerate for up to 1 day.
Freeze cooked meatballs:
In a freezer safe container, add cooled marinara sauce or marinara sauce from a jar to the meatballs. Label and date the container. Reheat meatballs on the stove-top over low heat until meatballs are warmed through. Reheating a few meatballs should take about 10 minutes, more meatbals will take a little longer to reheat.