Wednesday, March 24, 2010

Another Yummy Meatball Recipe

This Italian meatball recipe comes from a member named Catwoman on The meatballs have a really good flavor to them, plus they held up well when I cooked them in the spaghetti sauce after baking them.

Italian Meatballs
2 lbs. ground beef
1 lb. ground pork
2 eggs, scrambled
saltine crackers, crushed small, half tube +
(I ran the crackers through the food processor to make fine crumbs)
1/2 onion, minced
3 Tbsp. parmesan cheese, grated finely
garlic cloves, minced
dried parsley to taste
dried sage (my secret ingredient!)
salt to taste
black pepper to taste

Preheat oven to 350 degrees. Spray cooking spray onto a cookie sheet.

Mix all ingredients together well. Use as many cracker bits as needed- meatballs should be moist but not slimy. Form into half-dollar sized balls and place on cookie sheet so sides are not touching. Cook in oven for 15-18 minutes, watching so they don't burn, until brown. (Make sure to not over cook them if you are going to add them to spaghetti sauce to finish cooking.) If desired, roll meatballs on paper towels to get rid of extra grease.

** My Notes **  I cooked the meatballs for 15 minutes and then dropped them into spaghetti sauce to cook for another 1/2 hr. They held their shape in the sauce. I froze the leftover sauce and meatballs and then had no problem reheating them for the next meal.

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