Prep Time:
15 minutes
Cook Time:
15-20 minutes
Total Time:
30-35 minutes
Serves:
6
Ingredients
Meatloaf Mixture:
- 1 lb. Ground Veal
- 3/4 cup Instant Oatmeal
- 1/4 cup Tomato Juice
- 2 Eggs
- 1 tsp. Garlic, minced
- 3 Tbsp. Onion, minced
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 3 Tbsp. Parsley, chopped
Crispy Topping:
- 3 Tbsp. Pistachios, chopped
- 1 Tbsp. Sesame seeds
- 2 Tbsp. Panko Break Crumbs
- 1 Tbsp. Olive Oil
Garnish:
- 3 Tbsp. Sour Cream, reduced Fat
- 1 Tbsp. Mayonnaise, reduced fat
- 2 Tbsp. Ketchup
- 1/2 tsp. Asian Chili Sauce, such as sriracha or sambal
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Black Peppers
- 1 tsp. Parsley Chopped
Instructions
-
Pre-heat an oven to 350°f.
-
In a medium sized bowl, mix the veal, oats, tomato juice, eggs, garlic, onion, salt, black pepper and chopped parsley.
-
Divide the meat mixture into 6 muffin cups. In a small bowl combine the topping and mix well. Add the topping to each muffin and press lightly to help stick topping to meat mixture.
-
Place the muffin pan in the oven for 15-20 minutes or until the meatballs have browned and reached an internal temperature of 160°f.
-
In a small bowl, mix together the garnish ingredients and add a dollop of sour cream mixture to the finished muffin.
