Penguin Meatballs Recipes

Steps:

• Heat oven to 350°F.
• Bell pepper or onion strips make the breast of each penguin. Blanch peppers or onions by placing in boiling water 20 seconds; plunge into ice water. Drain; set aside.
• Cut 16 diagonal slices (1/4-inch thick) from carrot. To make beaks, cut a small triangle from edge of each carrot slice; set aside. Place the carrot slices for the feet in small microwavable bowl. Cover; microwave on High 30 seconds. Uncover; set aside. For head of each penguin, make small hole in each of 16 meatballs to hold beak; push skewer through meatball, starting at top of head. To place beak, insert carrot triangle into small hole of each meatball, inserting tip of skewer into carrot to secure in place.
• Count out 16 additional meatballs to use for body of each penguin. Push skewer with first meatball (head) through 1 end of pepper or onion, then 1 meatball (body), and then through opposite end of pepper or onion. Continue pushing point of skewer into carrot slice with cutout facing forward as the feet.
• Place penguins in ungreased shallow pan. Bake 10 to 12 minutes or until hot.

Steps:

• Preheat the oven to 350 degrees F.
• Use your hands to mix the ground beef, egg, onion, rice, parsley, 1/2 teaspoon of the Italian seasoning, 1/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until well combined. Roll the meat mixture into 24 balls (each about 2 heaping tablespoons and 1 inch in diameter).
• Heat the olive oil in a large, high-sided oven-proof skillet over medium-high heat. Once shimmering, add the meatballs and cook until lightly browned on all sides, 1 to 2 minutes per side. Reduce the heat to medium, then stir in the tomato puree, ketchup, remaining 1/2 teaspoon Italian seasoning, remaining 1/4 teaspoon garlic powder, 1/2 teaspoon salt and several grinds of pepper until the sauce is combined and meatballs are well coated.
• Cover with a tight-fitting lid and transfer to the oven. Bake until the meatballs are cooked through and no longer pink, the rice is tender and poking out and the sauce has reduced slightly, about 50 minutes. Carefully remove from the oven and top with more chopped parsley.