January 24, 2012

Meatballs Times Two as seen on CityLine January 25



And a fab picture of me and the girls on CityLine!


Mamma was thrilled to be a part of this picture! I am smiling sooooo hard!


Recipe adapted from: My Mom’s Mini Meatloaf circa 1960 out of Healthy Starts Here!

This recipe is versatile. Make it as it, or divide the mixture in half and create Mexican-style or Italian-style meatballs! Pack in a thermos for hot meatballs or in a cooler bag for chilled ones.

Note: It helps to have a food processor for this one.



1 ½ cups (375 mL) soft bread crumbs made with 100% whole grain whole-wheat bread ( approx 1 ½ – 2 slices)

2 large shallots, peeled and chopped in half

6 cloves garlic, peeled, whole

½ tsp (2 mL) dried sage leaves

½ tsp (2 mL) paprika

¼ tsp (1 mL) cracked black pepper

½ cup (125 mL) ketchup, organic if possible

One – 5.5 fl oz (156 mL) can tomato paste

1 lb (500 g) extra lean ground beef

1 lb (500 g) extra lean ground turkey (some packages of ground turkey come in 450 g – it’s okay to use this one!)


Mexican Meatballs (to make half of the meat Mexican-style – if you want to make the entire recipe Mexican-style double spices)

To ½ meat recipe add: ½ tsp (2 mL) each of ground cumin, coriander, and oregano


Italian Meatballs: (to make half of the meat Italian-style – if you want to make the entire recipe Italian-style double spices)

To ½ meat recipe add: 1 tbsp (15 mL) Italian seasonings


  1. Preheat oven to 350°F (180°C). Lightly grease two 24-mini-muffin tins with canola oil spray or oil. Set aside. ( I have a shiny pan and a dark pan – not because I haven’t cleaned them! – the shiny pan worked better. The dark pan tended to burn the meatballs)
  2. Break the bread up into chunks and place in a food processor or blender. Pulse till you have soft bread crumbs. Add shallots and garlic and pulse until minced.
  3. Add paprika, sage, pepper, ketchup, and tomato paste, pulse until well mixed.
  4. In a large bowl mix together ground beef and turkey with the bread crumb/spice mixture and stir all of this together really well using a large spoon or your hands. (Just another great reason to wash your hands before and after any cooking.)
  5. Either make into meatballs as is, or divide mixture in half.
  6. To make the Mexican Meatballs add the spices (see above), mix well, and then scoop meatballs into prepared pan. Makes 20-22.
  7. To make the Italian Meatballs add spice (see above), mix well, and then scoop meatballs into prepared pan. Makes 20-22.
  8. Place both pans in oven and cook for 40-50 minutes or until cooked through. (Health Canada advises to cook until a meat thermometer reads 160°F (71°C) at the centre each mini meatball.)
  9. Remove from oven and let set for 10 minutes. Store in the fridge for up to 3 days or freeze in threes.


One serving = 3 meatballs.

One serving contains: 260 Calories, 9.6 g Total Fat, 3.3 g Sat Fat, 0.2 g Trans Fat, 165 mg Sodium, 13.3 g Carbs, 2 g Fiber, 5.2 g Sugar, 19 g Protein

Cooking tip:

Always wash your hands before and after handling raw meat.





A great way to use cooked brown rice as well as a vegetarian alternative to meatballs! Send them off with some Ranch style salad dressing to use as a dip.

You really need a food processor for this one.


1 medium carrot, scrubbed well and chopped into 1-inch pieces

1 shallot, cut into quarters

1 clove garlic, optional

3 mushrooms, cut in half (I used Cremini but white are great as well)

½ tsp (2 mL) ground cumin

½ tsp (2 mL) ground coriander

½ tsp (2 mL) paprika

½ tsp (2 mL) dried basil leaves

1 cup (250 mL) cooked brown rice, long, medium, or short grain

1 tbsp (15 mL) extra virgin olive oil

One – 19 fl. oz. (540 mL) black beans, drained and rinsed


  1. Preheat oven to 375°F (190°C). Lightly spray or oil a 24 cup mini muffin pan.
  2. In a food processor, pulse the carrot until it is in tiny pieces, looks like a fine grate.
  3. Add shallot and garlic, if using, and continue pulsing until the shallot is also in small pieces.
  4. Add mushrooms, pulse until in tiny pieces.
  5. Add cumin, coriander, paprika, basil and rice. Pulse until blended.
  6. Add oil and beans. Pulse until well blend but not that it looks like mush!
  7. Scoop out 20 veggieballs into the prepared pan.
  8. Bake for 45-55 minutes or until the veggieballs are firm. Serve or store in the fridge for school lunches.

One serving = 5 veggieballs.

One serving contains: 252 Calories, 5 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 200 mg Sodium, 42 g Carbs, 10 g Fiber, 2.9 g Sugar, 12 g Protein

Hummus with Roasted Red Peppers

From Ultimate Foods for Ultimate Health

Hummus is packed and ready to send off for lunch. It's the pink/orange coloured one!

(We ran out of time to dem these but I think they may have made a TV shot)

Send this with veggies for dipping or 100% whole-wheat pitas.

One- 540 mL (19 oz.) can chickpeas, drained and rinsed

2 Tbsp (30 mL) Tahini

2 Tbsp (30 mL) fresh lemon juice

2 cloves garlic, or more if you like

3 Tbsp (45 mL) water

Pinch of cayenne, or more if you like

2 whole roasted red peppers


  1. In a food processor or blender puree all the ingredients together except the red pepper.  Puree till very smooth.
  2. Now – add the red pepper and pulse till well combined. Store covered in the fridge for up to 1 week.


Makes – 2 cups (500 mL) Each ½ cup (125 mL) serving contains: 240 Calories, 6 g Total fat, 0 g Trans Fat, 360 mg Sodium, 40 g Carbs, 8 g Fiber, 10 g Protein



What is Tahini and where do I find it?

Tahini is sesame seed paste. You can find it in the Ethnic section in your supermarket or at any health food store. It will last up to 6 months in the fridge, but once you’ve made this recipe, it won’t be kicking around the back of your fridge that long.


Big Cooking Tip

If you are a Wasabi lover try adding 1 Tbsp. (15 mL) Wasabi to the recipe. It’s a big Wasabi rush.








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