What’s not to like about a Meatball? They’re round. They’re made of meat. With a little imagination, you could go wild in your kitchen!
Freezing Meatballs is always handy when you need a fast meal because they thaw quickly.
Serve them with Red Sauce or Marinara over Pasta, Meatball Subs, Teriyaki, Brown Gravy over Noodles or Mashed Potatoes, Mozzarella stuffed, Meatballs in Marsala Sauce over Noodles or Mashed Potatoes, Lasagna, Pizza, Meatball Stroganoff, or any one of many different ideas.
Today I will share a basic recipe and you can take it from there.
INGREDIENTS: YIELDS 20-24 Meatballs
1 lb Ground Beef, or Italian Sausage, or a mixture of Ground Chicken and Ground Turkey, Veal, or Pork
3-4 TBSP Milk
¾ tsp Worcestershire Sauce
A few dashes each of Salt and Pepper
1 tsp Parsley
1 Tsp Basil
½ tsp Garlic Powder
¼ cup Sweet Onion, chopped
½ cup Plain or Seasoned Bread Crumbs
In a bowl, break up the Meat. Make a well in the center and add Milk, Worcestershire, Egg, Salt, Pepper, Parsley and Garlic Powder. Mix well with a wooden spoon. Lots of people use their hands, but I just can’t.
Add the Onion and Bread Crumbs. Mix again until incorporated. Form into balls (I use a cookie scoop. I don’t have to touch them that way and the size is uniform. They will have one flat side, but who cares and nobody will notice.
Now you have your choice of frying or baking. Either one is just as good. Fry them in a skillet until browned on all sides. Or bake on a foil or parchment lined cookie sheet in a 400° F oven for about 18-22 minutes until browned. If you’re making smaller cocktail size balls, check them after 15 minutes.
NOTES: If using Chicken and/or Turkey, make sure the temperature is 165 in the center.
If making Italian Meatballs, you can use sweet or hot. You can use ground meat or links. (Just remove the skins if you’re using links.)
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Gail Westover, a Treasure Lake resident has been cooking most of her life. Hobbies come and go, as we all know, but for nearly 50 years, she has made homemade cooking a priority when it comes to feeding her family. There is nothing she won’t cook, from Braided Danish and Marble Rye Bagels to International foods of all sorts. “When you’ve cooked as many years as I have, nothing will scare you,” Gail says. She admits that she has an extremely hard time following someone else’s recipe and has become a talented recipe developer. We are happy to welcome Chew Wanna Eat? to The Lake News where you will have access to her creations.