Meatballs

Meatballs

This recipe is so easy and tasty you will never buy pre made meatballs again. They can be kept for a week in the refrigerator and up to a year in the freezer.

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

Seasoned Beef Sandwich

This is a wonderful sandwich which is coupled with a the same ingredients as a Gyro sandwich except we used beef. We used a seasoned rub that made the beef taste amazing.

 

 

Seasoned Beef Sandwich

 

 

The rub is made from a combination of different spices. I used 3 TBS of Italian seasoning, onion powder, garlic powder, paprika, chili powder, pepper, rosemary powder, celery salt, cumin and only 1 tsp of sriracha seasoning.   I applied the rub liberally and let the meat marinate in the refrigerator overnight or if you don’t have time give it at least a few hours.

 

 

 

We grilled the seasoned beef until it was a little over rare done but you can cook it longer if you like.  We let the beef rest for about 10 minutes after it came off the grill and cut it up running along the grain of the meat into strips.

 

 

 

I dressed the seasoned beef sandwich with cucumber sauce, cilantro, diced onions, feta cheese, and broccoli slaw.

Enjoy



Cucumber Sauce Recipe