Wednesday, January 13, 2010

Italian Meatballs

Normally I make this recipe and freeze the extra meatballs. Then there are days like today when I'm in a rush. I used one pound of ground Angus beef and cut the recipe back. Abby always sneaks a meatball or two before I get them into the sauce. Delicious in sauce, on meatball hoagies and on top of a pizza.
1 3/4 cups Italian Seasoned Bread Crumbs
1 cup milk
3 eggs
4 pounds meat (3-1/2# Chuck, 1/2# Pork)
2 cloves garlic minced
4 tablespoon parsley
1 teaspoon salt
1/2 teaspoon pepper
1 cup Parmesan cheese
Beat milk and eggs together. Add bread crumbs and soak. Combine the meat, garlic, parsley, salt, pepper and Parmesan cheese. Mix thoroughly and form into balls. Place on sprayed broiler rack. Bake in 400-450 oven until browned, about 20 - 30 minutes.


The Lumberjack's Wife said...

These sound great! I love the idea of freezing some to have on hand. Do you freeze before or after cooking them?

Michelle said...

I freeze them after they are cooked. Then when I need them I just defrost and toss them into the sauce.


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