- 1 pound ground beef, preferably grass fed, free range, antibiotic free, etc. Really, they're meatballs - they will be as good as your meat. I hear rumors that you can make meatballs half and half with Italian sausage or pork, but I have not tried it.
- a couple of slices of bread, or in this case, a couple leftover Thanksgiving rolls. I don't see why gluten-free bread wouldn't work in this. You can also leave out the bread, but the meatballs will be heavier.
- 1 egg
- garlic powder, salt, pepper, thyme
Cut up the bread/rolls into as small of pieces are you can manage - you could also whirl them in the food processor and make breadcrumbs. Put into a bowl and cover with just enough milk to, well, cover, and let the milk soak in. Add the beef and egg, and mush it all up, along with the spices. Roll into 1 inch balls. You can bake these alone at 400 (recommended if you're going to freeze them, 25 to 30 minutes, pull one out and see if it's done), bake them in sauce at 400 (35 to 40 minutes, what we did tonight, very very good) or fry them in a pan (I don't remember the time, I always bake mine.) I got about 35 out of a pound of beef and some bread. They freeze well and nuke just fine. :)