Melissa's Meatballs
This recipe is a general recipe for meatballs that can be "sauced up" in numerous ways as well as be frozen and used for a quick meal on a busy worknight! Sauces could include marinara with spaghetti or as a sub, cream of mushroom soup and half a can of whole milk poured over the meatballs and pasta - much like stroganoff, BBQ sauce, or any of your families favorite!
Note: The Burger & Fry Seasoning I used is from Rada. It contains salt, garlic, onion, sugar, paprika, turmeric, celery and additional spices It can be substituted with your favorite beef seasonings like seasoned salt or any others.
Note: The Burger & Fry Seasoning I used is from Rada. It contains salt, garlic, onion, sugar, paprika, turmeric, celery and additional spices It can be substituted with your favorite beef seasonings like seasoned salt or any others.
Ingredients
1
lb lean (at least 80%) ground beef
1/2
cup Italian-style bread crumbs, Panko or homemade
1/4
cup milk
1/4
cup ketchup
1/4
cup grated parmesan cheese
1/2
teaspoon salt
1
teaspoon Worcestershire sauce
1
teaspoon burger and fry seasoning
1/4
teaspoon pepper
1
small onion, finely chopped (1/4 cup)
1
egg
Steps
Steps
- 1Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray. Makes for easy cleanup!
- 2In large bowl, mix all ingredients. Shape mixture into 20 to 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan. To shape your meatballs, use a small ice cream scoop to measure the portions and have a small bowl of water on hand, keep your hands wet to ease rolling the meatballs.
- 3Bake uncovered 18 to 22 minutes or until no longer pink in center.
- (Per R. Drummond) Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, as many as you like in a bag per meal, and return them to the freezer.
