Monday, August 31, 2009

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We'll feature your meatball recipe in an upcoming "Meatball Monday!"

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1 comment:

  1. 1.5 – 2 Lbs chopped meat, 1/3 beef, 1/3 veal, 1/3 pork
    1 med. Yellow onion and 2 or 3 big cloves of garlic, processed till a paste
    1 cup bread crumbs
    2 Tbs dry oregano, basil
    ¼ cup fresh parsley
    1 egg
    ¼ cup grated parmesan cheese
    ½ cup milk (approx)
    3 Tbs Extra Virgin Olive Oil
    Salt & pepper to taste
    Preheat oven to 400F degrees
    Mix everything together except meat, this should make a very loose liquid mix, add milk until you get a slightly soupy mix. Then mix in the meat, don’t over mix. I use big cooking spoon to cut the meat and combine it.
    Using a small, ice cream scoop, portion out about 25 to 30 meatballs, onto a greased baking pan.
    Place in oven for 15 minutes and check, balls should be nicely browned, if not give it a few more minutes, but watch them, at this point they will burn quickly.
    I let them cool and then freeze them on the baking sheet. When frozen store in plastic bag.
    To use I put my favorite condiment in a bowl, drop in a few balls, cover with plastic wrap and heat in Microwave for 1 minute per ball. I serve it as a hero with a bit more Parmesan and Mozzarella cheese, or over pasta.
    I’ve even reheated them in bottled teriyaki sauce and served over rice.

    OH and if you want to sneak in some veggies for the kinds, you can process with the onion and garlic, a carrot and zuchinni or two. they will never know