Slim Jim Meatballs

Slim Jim Meatballs

I know what you're thinking, why on earth would I use Slim Jims in a meatball recipe? The answer is simple: becuase I can. I actually made these meatballs for my office's holiday party, and didn't tell anyone that I would Slim Jim's meat sticks. Guess what...there wasn't a single meatball left. In addition to it's great taste, this recipe supplies interesting converstaion peices.

8
Servings
16
Calories Per Serving
Deliver Ingredients

Notes

If using an egg substitute, use 1/2 cup of liquid egg substitutes.

Ingredients

  • 10  Slim Jim meat sticks, roughly chopped
  • 1/2  Cup  whole milk
  • sausage link, casing removed
  • yellow onion, chopped
  • eggs
  • 1/2  Cup  roughly chopped parsley
  • 1/2  Cup  panko

Directions

1. Preheat broiler and line baking sheet with parchment paper
2. Mix panko and milk in bow, and let settle for 5 minutes3.
3. Chop up the Slim Jim meat sticks, onion, and parsley, then put all ingredients in the food processor, and pulse to stir ingredients together
4. Run food processor until a paste is formed
5. Roll the meat into balls (make sure hands are wet)
6. Place the Slim Jim Balls onto the baking sheet, and broil for 10 minutes
7. Skewer balls, and enjoy!

Nutritional Facts

Total Fat
1g
1%
Cholesterol
2mg
1%
Carbohydrate, by difference
2g
2%
Vitamin A, RAE
5µg
1%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
9mg
1%
Folate, total
3µg
1%
Magnesium, Mg
2mg
1%
Phosphorus, P
10mg
1%
Sodium, Na
52mg
3%
Water
10g
0%

Meatball Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meatball Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.