So.... holiday eating.
We are trying really, really hard to get Back to Basics with healthy eating in the house. Basically things have been SO BUSY since September that we've been 'go go go' all the time, a little stressed (craving all the starch and cheese) and having food props that are delicious, but not necessarily healthy in the house. It's time for us to get back to smoothie for breakfast, greens and protein for lunch and then going the way life takes us for dinner. So back to the lunch menu: greens and protein.
During summer we tend to go towards spring mixed greens as a base and add on rotisserie chicken with whatever veggies we have on hand. But during colder months, we start to crave something a little more substantial in a way. Something that usually goes on a cocktail pick or on pasta. And that's why these gingersnap, apricot glazed meatballs need to be made. Make it happen and eat them plain, at a party or on a salad.
Also, I'm totally aware of just how often I've been posting blue cheese related recipes on the blog...I'm not sure what's going on or why I'm so into the cheese of the blue variety right now but just stick with me. I'll move on eventually.
Apricot glazed Gingersnap Meatballs over salad greens w/ blue cheese, pine nuts and rosemary
/// Ingredients ///
- 3/4 cups gingersnaps, crushed
- 1/4 cup skim milk
- 1 egg, lightly beaten
- 1 lb of lean ground beef
- 1/4 cup finely chopped white onion
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon allspice
- 4 tsp pinenuts
- blue cheese 1/4 c for all (if you like blue cheese)
- 4 extra extra cookies to crush over the top (croutons)
- rosemary - sprig and minced 1/2 tsp per serving - 2 tsp total
- 4 unpacked cups greens
- 1/4 c. apricot jam
- cooking spray
- 1 T butter
/// Directions /// Crush gingersnap cookies until you have approximately 1/4 c. A few small chunks are okay! It doesn’t need to be completely sand-like in texture. Add the milk, egg, onion, salt, pepper, allspice and mix together with the crushed cookies. Add ground beef and mix throughly. Cover and chill in fridge for an hour. Form into balls (Don't press and condense! Just scoop and roll) and spread out in rows on a foiled lined baking sheet with cooking spray.
Bakeat 400º for 18-20 minutes. Remove from oven and heat a cast iron skillet to medium heat . Add butter and brown the meatballs. After browning add in the apricot jam and stir until warm and glazed over the meatballs. Place on bed of greens with the rest of the ingredients.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.