With March being a month rich in food holidays such as the beloved Pi Day and the adored Potato Chip Day, we want to talk about another food holiday that doesn’t get the recognition it deserves – March 9’s National Meatball Day!
And whether you’re someone who enjoys meatballs in a traditional way, or with a little mmph, Mazola.ca has got you covered!
If you’re looking to entertain for this saucy holiday Mazola’s got a couple of starters that will surely do the trick.
Try this Sweet & Sour Cocktail Meatball recipe, perfect for beginners, takes less than an hour to make, and serves 5 dozen!
Made with either beef, turkey, or pork, it’s a wonderful balance of sweet meets spicy, and will appease even the fussiest of eaters…. If you’re less saucy and more soupy try this Italian Wedding Soup – made with chicken broth, carrots, Italian herb seasoning, and much more, this flavourful treat will have everyone bursting with anticipation to celebrate this savoury food holiday.
For the meatball lovers looking forward to the main event, these Chicken Meatball Sliders with Pesto Spread are calling your name.
Made with spinach, herbs, crushed red pepper, and homemade pesto sauce, this recipe is essential to show off your skills in the kitchen.
Serve with a fresh slider bun, or our personal favourite, ciabatta, and finish with your favourite toppings!
If you’re looking for a recipe that will ensure you get your day’s worth of veg, then this Turkey Meatballs with Marinara Sauce and Spaghetti Squash recipe was created just for you!
Marinara sauce made with several vegetables such as zucchini, carrot, bell peppers, mushrooms, and more, and meatballs prepared with spinach, sweet basil, and garlic powder, there’s no one who won’t be satisfied.
Check out these recipes below.
Chicken Meatball Sliders with Pesto Spread
Ingredients:
Pesto:
- 2 cups loosely packed fresh spinach
- 1/2 cup fresh basil leaves
- 2 cloves garlic
- 1/4 cup shredded Parmesan cheese
- 1/4 cup chopped almonds
- 1/4 teaspoon sea salt
- 1/4 teaspoon black fine grind pepper
- 1/4 cup Mazola RightBlend Oil
Meatballs:
- 2 cups loosely packed fresh spinach
- 4 chopped green onions
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian herb seasoning
- 1/2 teaspoon sea salt
- 1/2 teaspoon red crushed pepper
- 1/4 teaspoon black fine grind pepper
- 1 pound ground chicken OR turkey
- 1/4 cup bread crumbs
- 1 tablespoon Mazola Canola Oil
- 1 dozen slider rolls
- If desired, top with lettuce, tomato, OR red onion
Instructions:
Pesto:
1. Combine all ingredients except oil in a blender or food processor and blend until pureed. Add oil slowly in a stream until fully combined. Set aside.
Chicken Meatballs:
1. Heat spinach on a microwave-safe plate for one minute; set aside to cool. Transfer to a double layer of paper towels; fold over and squeeze excess moisture from the spinach.
2. Combine spinach, onions, vinegar, Worcestershire, salt, and peppers in a blender or food processor and process until finely minced. Transfer mixture into a mixing bowl with ground chicken and bread crumbs; stir until well combined. Form into 12 golf ball-sized meatballs. Heat oil in a 12-inch nonstick skillet over medium-high heat. Arrange meatballs in a skillet and cook for 6 to 8 minutes turning meatballs until browned and cooked through.
3. Spread pesto onto both halves of each slider roll, add desired toppings and one meatball per roll. Serve immediately.
Recipe Tip: Slightly flatten each meatball for quicker cooking and easier eating!
Italian Wedding Soup
Ingredients:
Meatballs:
- 1 teaspoon Mazola Canola Oil
- 1 cup diced onion, divided
- 1-1/2 cups diced celery, divided
- 3 cloves garlic, minced, divided
- 8 ounces ground turkey breast OR ground chicken breast
- 1/4 cup panko bread crumbs
- 1 teaspoon Italian herb seasoning
Soup:
- 6 cups reduced sodium chicken broth
- 2 cups sliced carrots
- 2 teaspoons Italian herb seasoning
- 1 whole bay leaves
- 1/2 teaspoon black fine grind pepper
- 1/4 cup orzo
- 4 cups chopped escarole OR kale
- 3 tablespoons grated Parmesan cheese
Instructions:
1. Preheat oven to 350°F. Spray a rimmed baking sheet with cooking spray. 2. Heat oil in a Dutch oven or large pan over medium heat. Add 1/2 cup onion and 1/2 cup celery. Cook for 3 to 4 minutes until softened. Add 1 clove of garlic and cook for 1 minute. Remove from heat.
3. Place turkey, panko, and 1 teaspoon of Italian seasoning in a medium-sized bowl. Add celery and onion mixture; mix until well dispersed. Form into small meatballs, about 1 teaspoon, on a prepared baking sheet. Bake for 12 to 15 minutes or until cooked through.
4. Heat chicken broth in a Dutch oven. Add carrots, remaining onion, celery, garlic, 2 teaspoons Italian seasoning, bay leaf, and black pepper. Bring to a boil and cook for 5 minutes. Add meatballs and orzo and cook for an additional 7 to 8 minutes or until the orzo is almost tender. Stir in escarole and cook for 3 to 4 minutes or until the orzo is tender. Top with Parmesan cheese before serving.
Turkey Meatballs with Marinara and Spaghetti Squash
Ingredients:
Marinara:
- 1 tablespoon Mazola Canola Oil
- 1/4 cup chopped red onion
- 1/2 cup chopped carrots
- 3 cloves garlic, minced
- 1 cup coarsely chopped zucchini
- 1/2 cup coarsely chopped green bell pepper
- 1 cup sliced mushrooms
- 2 cans (15 ounces each) petite diced tomatoes
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons Italian herb seasoning
Turkey Meatballs:
- 1 pound ground turkey breast
- 1 egg
- 1 cup finely minced fresh spinach
- 1/2 cup minced red onion
- 2 teaspoons sweet basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon black fine grind pepper
- 1 tablespoon Mazola Canola Oil
- 1 large spaghetti squash
Instructions:
Marinara:
Heat 1 tablespoon oil in a large saucepan. Add onions, carrots, and garlic. Sauté over medium heat until vegetables are just crisp-tender. Add zucchini, bell pepper, and mushrooms; sauté until vegetables are tender. Stir in tomatoes and seasonings. Simmer for 30 minutes. For a thinner more traditional sauce, puree marinara in a large food processor or blender. Return pureed marinara to a large saucepan. Or use an immersion blender to partially puree the sauce. This will produce a chunkier sauce.
Turkey Meatballs:
1. While the marinara is simmering, combine ground turkey, egg, spinach, onion, basil, garlic powder, salt, and black pepper in a large mixing bowl (clean hands work best for this). 2. Portion into 16 meatballs (1-1/2 inch).
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add meatballs to skillet and brown all sides until cooked through, about 10 to 12 minutes. Remove meatballs from skillet and add to marinara sauce.
4. Continue to cook marinara and meatballs for 10 minutes.
Spaghetti Squash:
1. Pierce squash thoroughly with a sharp knife; about 1 inch in depth. Place squash on a plate or shallow microwave-safe casserole. Microwave squash on HIGH for 8 to 10 minutes. Turn over and continue to microwave on HIGH for an additional 8 to 10 minutes or until squash is soft when pressed. Remove from microwave; let sit for 5 minutes to cool.
2. Slice squash in half. Using a fork, lightly scrape to remove seeds. Now, scrape the squash flesh from the skin into a large serving bowl. Top with marinara and turkey meatballs.
Recipe Tip: Spaghetti squash can be baked for 1 hour in a 350°F oven; pierce squash prior to baking.
Sweet and Sour Cocktail Meatballs
Ingredients:
Meatballs:
- 1 pound lean ground pork, beef, or turkey
- 1 can (8 ounces) of water chestnuts, drained and finely chopped
- 1 egg
- 1/3 cup plain dry bread crumbs
- 1/2 teaspoon salt
Sauce:
- 1 tablespoon Mazola RightBlend Oil
- 1/4 cup finely chopped green onions
- 2/3 cup beef bouillon
- 3/4 cup Crown Lily White Corn Syrup
- 1/2 cup chili sauce
- 1 tablespoon cider vinegar
- 1 teaspoon ground ginger
Instructions:
1. Combine ground meat, water chestnuts, egg, bread crumbs, and salt in a medium bowl. Shape into about 60 1-inch meatballs; set aside.
2. Heat oil over medium-high heat in a 10- to 12-inch skillet. Add green onions and cook for 1 minute, stirring frequently. Blend in bouillon, corn syrup, chili sauce, vinegar, and ginger.
3. Add meatballs to sauce; bring to a boil. Reduce heat to medium and simmer for 15 minutes. Remove meatballs with a slotted spoon. Increase heat to medium-high; gently boil sauce for 6 to 9 minutes or until thickened. Pour sauce over meatballs. 4. Serve with cocktail picks.