Skip to main content

Entertaining Meatballs

Homemade meatballs are a staple in my home. I normally make large batches and then freeze the leftovers in a freezer bag for use with quick meals such as meatball subs or spaghetti and meatballs. This is the basic meatball recipe and can be used for a variety of dishes, as well as easy entertaining with barbecue sauce or sweet and sour sauce in a slow cooker. These particular meatballs were used in my meatball lasagna.

Preheat Oven Temperature: 350 degrees

Ingredients:              
1/2 Pound 80/20 Ground Beef
1/2 Pound 93/7 Ground Beef
1 Egg
1/4 Cup Grated Parmesan
1 Small Yellow Onion, Finely Chopped
2 Cloves Garlic, Minced
2 Tablespoons Milk
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/8 Cup Plain Bread Crumbs

Pre-cooked Meatballs
1. Combine all ingredients, minus bread crumbs in a large bowl. Using your hands, yes you have to get messy, thoroughly mix the ingredients.
2. Add the breadcrumbs, a little at a time, until it comes together in a ball. Depending on the meat, you may need a little more or a little less.
3. Pinch off small portions of the mixture and roll into quarter sized balls. Place the meatballs on a non-greased cookie sheet, leaving space between each one.
4. Bake at 350 degrees for 10-12 minutes, or until cooked through.

Note: Since I was adding mine to a sauce, I did not let them brown. If you are serving them without sauce, you may need to extend the cooking time.

Comments

  1. 1/4" balls? Maybe quarter-sized balls?

    ReplyDelete
    Replies
    1. Yes, I am sorry. I mistyped in the original post. I have updated the recipe to reflect the correction. Hope you try them out. I really think you will love them! If you make them for pasta sauce, you can actually just cook them directly in the sauce by dropping them in and allowing them to cook in the bubbling mixture for 20 minutes.

      Delete

Post a Comment

Popular posts from this blog

Lentil Burgers

Last night I cooked a large pot of lentils as part of our family dinner, which means that today, I was left wondering what I could do with all these lentils for the coming week. My typical use for lentils is in chili or soups, however, that is not something that I really wanted on this bright, spring day. Instead, I thought about how I could morph the leftovers into something new that I could use throughout the week, and that is when I thought of revamping my normal veggie burger recipe. Now, as promised, since this is the Quarantine Cooking Series, please feel free to use whatever beans or greens you have in your house. While I love the way this recipe turned out, it is more important that you use what you have and the technique to create a delicious meal for you and your family. Additionally, I like my veggie burgers on the spicy side. However, this is another place when personal modifications should be made to your palate preferences. 3 Tablespoons canola oil, divided

Black-eyed Pea Croquettes

So it is well known that I make  Black Bean Burgers  all the time. I love the versatility of the recipe and the ability to make a week of lunches in about 15 minutes. Today, I found myself with a bowl of leftover black-eyed peas in the fridge and the desire for something new. This recipe is also great because I always have canned black-eyed peas in the pantry since they are one of my husband's favorite vegetables, which means I can make this recipe anytime. So whether you use leftover homemade, like I did, or canned, this recipe is great. Additionally, these are not coated and fried like traditional croquettes, which makes them an even better option. Enjoy these as a side dish, on a sandwich, or with a side salad for a delicious, healthy, and easy meal. These do not hold or reheat well, so enjoy them while they're hot. 2 Cups Black-eyed Peas, drained and rinsed 3 Scallions, whites and greens thinly sliced 1 Clove Garlic 1 Egg, lightly beaten 3/4 Cup Bread Crumbs,

Banana Zucchini Bread with Raisins and Cinnamon Sugar Swirl

It is that time of year again when I am working to develop new and interesting ways to use up all of the vegetables coming from the garden. Last year, I posted "The Best Zucchini Bread"  recipe; this is still a great recipe but this one is even better! Since entering my last trimester of pregnancy, I am craving cinnamon raisin bread. This recipe was created to help merge the two flavors while also adding in some nutrients from bananas, as I always seems to have 2 or 3 that get left over and become a little too ripe. This bread is so fragrant, moist, and delicious! If I had some walnuts in the freezer, I might even finely chop some and incorporate them into the swirl for even more texture. This bread is perfect for breakfast, afternoon snack, or even dessert. I hope you will give this recipe a try. 2 very ripe Bananas, mashed 1 cup Zucchini, grated 1/2 cup Vegetable Oil 1 Egg, beaten 1 teaspoon Vanilla 3/4 cup Sugar 1 teaspoon Baking Soda 1/2 teaspoon Bakin