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| These meatballs can be used a number of ways! |
And Mr. Hungry knows what's going on too - so he can have dinner ready by the time I get home from work (or the gym) and I can do the same when he's working late. Even Biggie Wiggie and Loo Lee eat them!
So, this weekend the project was to make meatballs. These are very versatile because you can cook them in large batches and freeze for super simple supper plans. They are also not cooked in any sauce, so you can use them a variety of ways - they can be added to your favorite spaghetti sauce (you can alter the Spaghetti Night recipe to omit the beef and do meatballs instead), BBQ sauces, stews, soups or served by themselves. And our favorite way to use them has been Meatball Subs!
Meatball for Any Occasion
Makes: 48 medium sized meatballs
3 lbs ground beef
2 Tbsp dried parsley
2 tsp crushed chilies
2 Tbsp Italian Seasoning
2 Tbsp minced onion or shallot
1/2 cup bread crumbs
1 Tbsp garlic powder
salt & pepper
Preheat your oven to 400 degrees Fahrenheit.
This one is pretty simple. Dump it all into a big bowl (omit bread crumbs at this point) and mix well. Salt and pepper as you see fit.
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| It doesn't get much easier! |
Once you have your beef and spices well incorporated, add about 1/2 of the bread crumbs and knead well. The reason for only adding 1/2 of the bread crumbs at a time is that you want the mixture to bind, but not be overly dry and crumbly or your meatballs will be dry and crumbly.
Check the consistency by rolling a practice ball - if it stays together, awesome! If not, go ahead and add more bread crumbs until the mixture is well combined and binds well.
Place your baking dishes close by and begin to form your meatballs. I find that a nice size is slightly smaller than a golf ball - as they can be used in more varieties of ways.
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| Not too big, not too small! |
Roll meatballs well in the palms of your hand, but be careful you don't pack them too tight or they will become dense. Because you've used breadcrumbs to bind - they will hold together once cooked. Spread an even layer of meatballs in your baking dishes and pop into your heated oven. You don't need to oil or butter your dish.
Bake for 20-25 minutes or until no longer pink in the middle. Be careful not to over cook them, as this will dry them out. I sacrifice a few meatballs along the way to check for doneness. And it never hurts to pop a few into your mouth!!
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| A well made meatball can make any meal better!! Give it a try! |
Once done, remove to a plate to cool (for freezing or for refrigerating for later use) or drop into your favorite sauce for dinner! I freeze them in smaller batched of 24 per bag, and then just take out what I need for that meal. They do taste really great simmered in your favorite home-made spaghetti sauce or (don't be shy about it) your favorite canned sauce. Hey - we all work and have busy lives so what's the harm in making a pre-made meal just a bit more tasty with some made-with-love meatballs?
Enjoy your homemade meatballs!
--The Cook
This looks great. The kids love meatballs, but they are so much work. I didn't realise you could freeze them. My mum used to make sweedish meatballs with the creamy sauce - yum!! I made a massive 1.5 kilo spag bowl today and reviewed your ebefore adding some cinnamon - good idea. I like the smell. :)
ReplyDeleteGood to hear!! Yes, make LOADS at a time and freeze whenever you feel the urge to get your hands into a big bowl of meat!! Then you don't have the daunting task of making meatballs just for one meal.
ReplyDeleteDefinatley change things to suit your needs too. I sometimes make my meatballs with a more 'Southwest' flavour by adding some cumin, chili powder and a touch of cayenne pepper. Makes them just a bit spicier and they go great with Spanish rice and some salsa and sour cream.
We're doing the meatball subs tonight, so I'll get some photos and post them too. Keeping it simple can make any meal taste great!
--The Cook