Ann's Oven-Roasted Meatballs

One of our PlumRich Beef customers (http://www.plumrichbeef.com/) was kind enough to provide us with this simple recipe for oven-roasted meatballs.  Tonight was the first time I made them, and they are absolutely delicious!  (and they only took like two minutes to make = major plus)  I decided to top them with some semi-homemade marinara sauce and serve them with a side of steamed broccoli.  That's it!  Dinner?  Done.

Ann's Oven-Roasted Meatballs

• 1/2 Onion, pulped in a blender with the meat of one fresh japapeno, no seeds
• Garlic Powder (just to the point where you are afraid you added too much)
• Black Pepper and Sea Salt to Taste

Mix with 1.5 pounds of what's on hand--grass-fed beef, bison, dark turkey, lamb-what have you.  Salt a cast iron skillet.  Roll meat slightly larger than golf ball size and oven-roast in the skillet at 450 degrees until a brown crust forms on the meatballs, trurning once as needed.

My notes:  Instead of a jalapeno, I roasted a pablano pepper under the oven broiler.  I love the flavor of these peppers, and they tend to be a bit milder than a fresh jalepeno.
I also added just a dash of Garam Masala. (Sometimes hard to find)  This is and indian spice that is a combo of spices like cinnamon, cloves, and cumin.  It one of my FAVORITE spices because it is a wonderderful mix of sweet and savory.

My Semi-Homemade Marinara Sauce

1.5 Cans Muir-Glen Pizza Sauce
3/4 Cup Progresso Chicken Broth (This brand is gluten-free)
2 Cloves Fresh Garlic, minced
3 dashes Garam Masala
S&P to taste

Allow ingredients to simmer for about 30 minutes to reduce. Stir occaisionally.