Hi — my name is Mitsi Mai (May). I am a 10 year old Japanese Chin, weigh 11 pounds and have congestive heart failure — plus other breathing problems.
I have to be very careful what I eat. Being a discriminating eater, I have trained my mom, Carole, how to cook some very tasty dishes. She’s been the owner of Pet Pleasers, a Richmond, Virginia pet sitting company for 30 years!
Many of the Richmond pet sitters she’s trained over the years agree that their dogs also love these meatballs.
Carole HATES to cook, but she doesn’t mind cooking for me, my sister (Kimi Su) and brother Yoshi, because she wants us to stay healthy and live long lives! I am her toughest critic and have helped her in many ways to refine dishes with spices and vegetables to make them more palatable for “doggie connoisseurs” like me.
We love to eat all kinds of fish, lean meat, chicken, beef and pork, pasta/rice, veggies and fruit. Special occasions we get ice cream … strawberry please … and part of a cupcake. So “Doggie Dinner” is an exciting event in our house. I just have to stay away from anything with salt.
Kimi Su, Yoshi and I gather in the kitchen to let mom know it’s time to get to work – start cooking! She usually makes enough for a couple of nights so she doesn’t have to start from scratch every night.
The recipe here is one she’s worked on for a few years. There are many ways to make meatballs, but this is our very favorite!
Mitsi’s Mouthwatering Meatballs for Discriminating Dogs
1 pound very lean ground beef
2/3 cup shredded salt-free cheddar cheese
1/2 cup shredded carrots
1 cup unseasoned bread crumbs
2 eggs beaten
up to 1 cup cinnamon apple sauce
Preheat oven to 350 degrees
Combine all ingredients.
Add apple sauce a little at a time until bread crumbs are absorbed … this keeps it from getting soggy.
Scoop out mixture with ice cream scoop and roll into meatball.
Place on cookie sheet that has been sprayed with non-stick, non-fat cooking spray.
Cooking time depends on the size of your meatballs: Little ones, maybe 20 minutes; Larger ones, 30-45 minutes.
Take one out and check on the inside of one. Then adjust the cooking time. You don’t want it pink on inside.
Serve with pasta. We love Angel Hair pasta and also Vegetable Fettuccine.
Carole cuts up the pasta into bite-size pieces (we don’t slurp it up like “Lady and the Tramp”) then breaks up the meatball and mixes everything all together. My sister, brother and I prefer not to eat the same meal two days in a row. Yes, we’re very fussy Chins!
Leftover meatballs should be put in a zip lock bag and stored in the freezer. You can bring out, as needed, in a few days — or a few weeks.
What suggestions do you have that will make Mitsi’s Meatballs even better? Leave your comments below. I really appreciate it.
Carole Tomas is the owner and president of Pet Pleasers, Inc. She is a graduate of Ohio University and a Charter Member of the National Association of Professional Pet Sitters. When she began Pet Pleasers in 1985, business was conducted Old School via a landline, snail mail and an answering machine the size of a breadbox. No internet, email, text messaging, digital photos, social media or mobile phones! What has remained constant over three decades: Carole’s love of animals and an unwavering passion for professional pet sitting.