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joyce
For arlydwycka (and anyone else): dead easy meatballs - 1… 
2nd-Dec-2008 07:36 pm
cooking2
For arlydwycka (and anyone else): dead easy meatballs

- 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.
- milk
- 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. :)
Comments 
3rd-Dec-2008 12:41 am (UTC)
Sounds yummy! I do prefer meatballs with a mixture of meat, though: my favorites are made with ground beef, pork, and veal, though I know veal is a dealbreaker for some.
3rd-Dec-2008 12:45 am (UTC)
One day, I'll remember to try them with pork. I bet our breakfast sausage would make some excellent meatballs. :) But most of the time, meatballs are one of those things we have when I'm jonesing, and they're made and in a pan almost before I think about it.
3rd-Dec-2008 01:29 am (UTC) - dead easy meatballs
See a much different journal for the not-dead-yet easy meatballs...
3rd-Dec-2008 02:52 am (UTC)
I go the Italian route from my east-coast MIL:


All is the same up to soaking the bread and egg. After that add in garlic powder, salt, pepper, basil, oregano, and a little thyme.

Then I broil them on the same pan with the fat Italian sausage links. Then my husband comes and dips a meatball into the sausage grease and pops it into his mouth. :p Then I cut up the sausages and put all of the meat into the pot of sauce to finish cooking and flavor the sauce while the pasta boils.
3rd-Dec-2008 05:56 pm (UTC)
For the gluten-sensitive you can use oatmeal instead of bread. It works fine. I use pin oats, but rolled would work better probably. Cooked rice also works, but I don't actually like the texture of rice in meatballs or meatloaf.
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