Heather says:
This recipe is quick and so simple the kids can help. If they can roll a playdough ball, they can make a meatball. I tend to make this in large batches so I can freeze leftovers for future meals of calzones, subs, or even more spaghetti. If you have a vacuum sealer, from experience, I know they can be kept at least a year in a deep freeze. If you’re out to make a year’s worth of meatballs, I’d suggest inviting a friend over break up the monotony. Bulk cooking goes a lot faster with an extra pair of hands.
For each pound of ground beef I add:
- 1 lb bulk hot Italian sausage (use mild if you’d prefer)
- 1 finely minced clove of garlic
- 1/2 cup diced onion
- 1 egg
- 1 generous tsp Italian seasoning (omit if you use flavored bread crumbs)
- 1/4 tsp fresh ground pepper
- 1 cup breadcrumbs
Preheat your oven to 350F. Mix above ingredients thoroughly and shape into one inch meatballs. If your mixture is a little dry, add about 1/4 cup of water to the mixture. Place on a baking sheet and bake for 20 minutes. If you like a crispy outer layer, switch on the broiler and watch them carefully the last few minutes.
Remove from the baking sheet and allow to drain on paper towels. Cool and freeze in dinner size portions. To thaw, heat through in marinara or pizza sauce, they’ll absorb extra flavor.
Enjoy.
[...] – spaghetti and meatballs, tossed salad (The in-laws took us out for dinner on what would have been taco night. Consequently [...]