Tuesday, April 9, 2013

Melt-In-Your-Mouth Meatballs

Everyone and their mother has a killer meatball recipe, am I right?
Everyone and their mother has a killer meatball recipe from their Italian grandmother.
I don't have one of those. (The Italian grandma, I mean.)

I'm half Canadian, half English/Scottish mutt and I married a Swede. Between us there is no Italian grand-parentage to be found.
Luckily for us, though, other people have been kind enough to share the wealth.

When I found this meatball recipe, I had a hunch it would be amazing, and I was right! It is my go-to recipe for homemade meatballs. I like to make a big batch, bake them up, and freeze them for later. You cannot beat homemade meatballs at your beck and call any time you need them.

I also like meatballs because they can be used sparingly and still have an impact -- keeping us away from eating a ton of meat, and stretching our grocery dollars.

Can I just sell you on how simple these are? Apart from the portion of the proceedings wherein my hands freeze because the meat I just pulled out of the refrigerator is so dang cold, they come together in a moment's time. And after that you just scoop, roll (I use my #40 scoop), and bake. Done!

So, Kittencal, whoever you are, and wherever you got your recipe, thanks for sharing it! Love, Me.

Melt-In-Your-Mouth Meatballs

1 1/2 lbs. ground beef
1 egg
1/3 c. breadcrumbs
1/3 c. milk
1-2 Tbsp. minced garlic
1/2 c. grated parmesan
1 tsp. cracked black pepper
1/2 tsp. dried oregano
2 Tbsp. dried parsley

In a large bowl, whisk together egg, milk, breadcrumbs, parmesan, and seasonings. Add beefs and combine gently (I use my hands) until just thoroughly mixed (overmixing will make them tough). Form into walnut-sized balls and bake at 350ยบ for 20-25 minutes, or until cooked through in the center.

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