Modified Mas Macho Meatballs Food

MODIFIED MAS MACHO MEATBALLS

Steps:

• Mix turkey, oat flour, onion, garlic and flaxseed. Roll into golf ball sized meatballs.
• In a nonstick skillet over medium heat, cook the meatballs until browned all the way around. Drain fat and add tomato sauce.
• While sauce is warming scoop out some of the bread in the rolls to form shallow trenches.
• Spoon meatballs and sauce into each trench, sprinkle with mozzarella, and top with top half of roll.

MAS MACHO MEATBALLS

Steps:

• Mix the beef, crackers, onion, garlic, and flaxseed or whey powder into golf ball-size meatballs.
• In a nonstick skillet over medium heat, cook the meatballs until browned all the way around. Drain the fat from the skillet, and add the tomato sauce.
• While the mixture is warming, use a fork to scoop out some of the bread in the rolls to form shallow trenches. Spoon the meatballs and sauce into each trench, and sprinkle with shredded mozzarella, and top with the top half of the roll.

MEATBALLS WITH PESTO MASH

Steps:

• Mix the mince with half the chopped basil, the Worcestershire sauce and some seasoning, then use your hands to shape into 16 meatballs. Heat a non-stick frying pan, add the oil, then fry the meatballs, turning, for 5 mins until browned. Tip in the passata and remaining chopped basil. Simmer gently for 10 mins until the meatballs are cooked through.
• Meanwhile, boil potatoes for 10-15 mins until tender. Drain well, then return to the saucepan over a low heat and mash - leaving the heat on will help to dry out the potatoes for a fluffier mash. Stir in the milk, then marble through the pesto. Pile the mash onto 4 plates, spoon over meatballs and serve scattered with the reserved basil.