Tomorrow is the day! The first Springdell Winter CSA pickup of the year. I am so excited. This is always a great pickup because Jamie so nicely sets us up for Thanksgiving. Can’t wait to check it out tomorrow!
For tonight I used up my last package of Springdell ground beef in my homemade meatballs. Meatballs are quick and easy, a crowd pleaser, and they can be changed up in so many ways. Tonight I changed them up by using a sauce I made using a can on ginger ale! Meatballs are not always destined for pasta and red sauce.
I started with my ground beef, 1/2 cup of gluten free bread crumbs and an egg.
To that I added a Tablespoon of Worcestershire sauce, salt, and pepper.
My special ingredient tonight is a heaping tablespoon full of pesto. It adds just the right amount of extra herb flavor to the meatballs.
Get in there with your hands and combine the ingredients.
For meatballs I like to bake them on a lined sheet with a rack on top. This keeps the heat circulating under the meatball as well so they crisp on all sides.
Bake those at 400 degrees for 18-20 minutes.
For the ginger ale sauce I used 1 small can of ginger ale, it is about 1 cup. I added 1/8 a cup of gluten free soy sauce to the ginger ale.
In goes 1/4 teaspoon of garlic powder and the juice from half a lime.
Stir that together and set it aside. Make a roux with 1 tablespoon of flour (ours is gluten free) and 1 Tablespoon of butter (ours is Amish roll butter). Cook this for at least a minute to remove the flour taste.
Slowly whisk in the ginger ale mixture into the roux and cook until it thickens. When it’s ready it will coat the spoon.
I made some white rice and chopped some parsley to pull it all together. It was a really nice change of pace for us and enjoyed by all of us!