Put any amount of ground beef in a bowl to make the meatballs. I used 3 pounds because I will
separate the beef to cover a few meals.
If I am going to cook one meal I will usually cook 2 or 3 other things
at the same time. This saves me time
during the week of preparing other dinners.
Next I add everything from veggies to seasoning. I put in mine a bag of onion soup mix, some
garlic, ½ cup per pound of any mixture of diced onion, green and yellow pepper,
a jalapeno, some Italian seasoning, salt and pepper. Mix these ingredients well with your hands yes
I said your hands. Take off your bling
and get your fingers in there and mix everything up good. It can be very liberating. Just remember to wash your hands good before
you touch anything else.
At this point I made 4 hamburger patties and wrapped them
until later in the week and I fried up a little less than a pound for another
meal that week.
With the remainder of ground beef I added 2 eggs and some
type of crumbs. I took Friday nights
toasted baguettes and put them in the oven to toast them even more. When they were done I put them in my food
processor to make my own bread crumbs.
You can use crackers, chips, pretzels, oatmeal or whatever you have in
the cupboard. Just grind them up into
small crumbs.
I then will roll my meatballs. They can be as big or small you would
like. Unless I am making cocktail
meatballs I will make them big. Cook
them on 350 degrees for 10 minutes then I will flip them or they will burn and
cook for another 10 or 15 minutes or until the internal temperature is 160 or
above. If they are small meatballs they
may not take as long to cook. Keep an
eye on them to not overcook them.
I feel a meat
thermometer is a must because you don’t want to over or under cook you meat
products.
You can make as many as you want for future meals because
they freeze really well. If you freeze
them put them on a plate or baking sheet in freezer until they are frozen then
put them in a freezer bag. That way they
won’t stick together and you can just use one or two meatballs at a time. They are good 6 months to a 1 year.
Some will stay in the refrigerator after being cooked until
Spaghetti night then I will just add them to some sauce. That recipe is to follow. Don't forget the infamous meatball sub.
Enjoy
8 Mistakes when making meatballs
Enjoy
8 Mistakes when making meatballs
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