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Wednesday, September 16, 2009

Best Ever Meatballs

These meatballs are soooo easy to make and have the best flavor. The ingredients definitely sounded weird to me at first but I'm so glad I tried them. These are the first homemade meatballs I ever made that actually tasted great (and I've tried a few recipes!). Plus one batch gives you plenty leftover to freeze, which are great for meatball sandwiches at a later date!

**Highly recommend letting them sit overnight if possible (still great without doing this) but even better when you do! ***

INGREDIENTS:
2 lbs LEAN ground beef (could also use ground turkey - havent tried it but i'm sure its great also)
1 1/4 cup water
2 eggs
1 package (6oz) stove top stuffing mix (for chicken)
1 1/2 tsp salt
1 1/2 tsp pepper
1 tbs italian seasoning (usually use mccormicks brand)
1 tbs garlic powder

**HEAT OVEN TO 400 DEGREES**
Line 2 baking pans with alum foil and spray the foil with cooking spray.

HOW TO MAKE:
Mix all ingredients in a bowl. Best way to mix well is to use your clean hands! MIX VERY WELL. Then shape the mixture into about 32 meatballs (about 1 1/2" each, 1/4 cup each to make). Bake 15-18 minutes or until cooked through (about 160 degrees in middle). Freeze any leftover cooled meatballs in freezer bags.

TO MAKE SPAGHETTI & MEATBALLS:
Add the meatballs to your favorite sauce and let simmer for an hour or so.

TO MAKE MEATBALL SANDWICHES:
Add 2-3 meatballs (depending on size) to a slice of fresh baked italian bread. Top with marinara sauce and mozz cheese. Bake in oven until the cheese is melted and bread is slightly crispy.

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