Saturday, October 18th, at 11am, the beef is going to be at the Sioux Falls Convention Center and the Etc. Expo for Her. With the South Dakota Cattlemen's Auxiliary, I will be presenting Spinach Meatballs in a food demonstration.
We will discuss some of the important nutritional benefits of beef and cover the nuances of creating a perfect meatball. (Here's a hint: we will be using ground beef.)
Currently, I am still nervous, that zit I told you about in my last blog post now has an ugly step-sister, and as I was packing up my gear for the demo, my husband asked that I not take my good knife with me just in case I panicked and ran away in the middle of my presentation. (He was kidding. I hope.)
Tomorrow is the day, but just in case you can't make it, here are the meatballs I will be sharing. I do have complete confidence in the fact that they are absolutely delicious.
1 tablespoon olive oil
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 pound ground beef
1 (10 ounce) box frozen chopped spinach, thawed and drained
1 egg, beaten
1/3 cup dry breadcrumbs
3/4 teaspoon dry basil
1/4 teaspoon dry oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 350F.
Heat olive oil in a skillet over medium heat.
Add onion and saute until tender.
Add garlic and cook until fragrant.
Set aside to cool.
Meanwhile, in a large bowl, combine ground beef, spinach, egg, breadcrumbs, and seasonings.
Mix all ingredients gently and form into small (walnut-sized) meatballs.
Place on a lined baking sheet and bake for 30-35 minutes.