As a parent of a picky eater, I have been secretly adding all types of veggies to my “famous” meatballs. When they are covered with red sauce and served with pasta, the spinach is barely detectable! But hiding nutrition is not the trend I am going to discuss; rather, it is the touting of the extras being added to prepared proteins that give the product an edge in the crowded marketplace.
In adding everything from caramelized onions to smoked Gouda cheese to their products, gourmet burger, sausage and meatball formulators are getting creative through the inclusion of ingredients that add value in terms of eye appeal, flavor and often a touch of nutrition. I am not talking veggie burgers, rather the incorporation of fruits, vegetables and cheeses into red meat and poultry. This is not a new idea, but the ingredient selection and execution has definitely evolved from the pickle and pimento loaf that reached its peak in popularity during the first Great Depression.