This makes a large batch so you can use a few and freeze the rest for later.
You will need measuring cups and spoons, a small bowl (3 to 4 cups), a large mixing bowl, three 9x13 pans or two cookie sheets with sides that are at least ½ inch high, a fork (or whisk), a large mixing spoon, an ice cream scoop.
The Food
3 pounds of ground Meat. You may use just one type of meat but a combination seems to make a better meatball. I usually use 2 pounds of lean ground Beef and 1 pound of ground Pork. The pork really helps the flavor, so I think it is most important. You could also use lamb, chicken or turkey.
Dry Ingredients: In a large mixing bowl1 cup dry bread crumbs
1/4 cup dry minced onions
1 tablespoon seasoned salt
1 teaspoon no-salt seasoning mix
1 teaspoon powdered garlic
Wet Dry Ingredients: Mix in a small bowl
3 eggs
1 cup milk
Optional: Adding 1 to 2 cups of shredded vegetables adds flavor and nutrition. You can use left over rice (or quinoa) instead of the bread crumbs and decrease the milk by half for a gluten free option. Try substituting Worcestershire sauce, BBQ sauce, Ranch Mix, or whatever for the seasonings and salt.
Preheat the oven to 400 degrees. Line pans with foil.
Mix the wet ingredients into the dry ingredients in the large mixing bowl.
Break the meat into smaller chunks and add to the mixture. Work this all together but don’t squish it too much or the final meatballs will be rubbery.
Use an ice cream scoop to get even amounts of the mixture to create the balls. Arrange the balls 1 to 2 inches apart on the foil.
Place the pans in your oven on the two racks. Switch the pans half way through the baking cycle.
Bake 30 to 40 minutes until the meat is light brown and the internal temperature is 160 degrees.
This recipe works well for meatloaf also. Use 1 ¼ cups of milk to make a looser mixture. You can form a loaf on a flat pan or use 2 loaf pans. Loaves will have to bake at 350 degrees for 90 minutes. Wrap leftover slices and freeze them separately for later meals.
No comments:
Post a Comment