In the Gilmore Park Church Community Kitchen, we helped Karen to make meatballs for the community meal. We made about 800 meatballs.

Karen made us a Wedge Salad for lunch. It is a classic 60’s steak house lunch. It has a wedge of iceberg lettuce served with a creamy dressing and served with a form of beef, in our case beef meatballs. Karen made Thousand Island dressing for the salad.

Here is the recipe for meatball. I’m posting only the ingredients for a smaller portion which serves about 6 people. For those who are interested for a recipe which serves 100 people, you can email me for the recipe.

Ingredients

• 1 lb ground beef, lean
• 1 medium or large egg
• 1 to 2 tablespoons flax seed, ground
• 1/2 cup buckwheat or brown rice flakes or rolled oats
• 1/2 medium onion, chopped
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon thyme, dried leaves or ground
• 1/2 cup milk or soy beverage

Click on the link below for the instructions.

Instructions

Preheat oven to 450F.

In a food processor, pulse the buckwheat/rice/rolled oats until the texture of coarse meal.

Add all herbs and seasonings and pulse to mix.

Add egg and milk/soy beverage into the mixture and mix well.

In a large bowl, crumble ground beef. Pour the mixture and chopped onion over.

Mix by hand, or with a large spoon, to combine.

Portion with a scoop, packing gently. We used a 1/4 cup and divided into 2 meatballs.

Arrange on parchment-lined rimmed baking trays for cooking.

Bake in a preheated 450F oven for 20 minutes. Karen will served the meatballs with tomato sauce cooked with chopped carrots. Karen, thank you for serving us the Wedge Salad lunch.