Tuesday, January 1, 2013

Meatball Nirvana

I started making these meatballs a few years ago and have not used another meatball recipe since.  I prefer these without sauce and Phillip likes his with the marinara... I typically make meatball subs and sauce his up and leave mine and the kids plain.

1 pound extra lean ground beef
1/2 teaspoon sea salt
1 small onion, diced  ( I hate the texture of onions so I use 1 tsp onion powder)                                  
1/2 teaspoon garlic salt
1 1/2 teaspoons Italian seasoning                                   
1 dash hot pepper sauce (such as Frank's RedHot®), or to taste
1 1/2 tablespoons Worcestershire sauce
1/3 cup milk
1/4 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs

Preheat an oven to 400 degrees F (200 degrees C).
Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, hot pepper sauce, and Worcestershire sauce; mix well.
Add the milk, Parmesan cheese, and bread crumbs.
Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet. 
Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

Before putting in the oven I also like to grate parmesean over the top of the meatballs for a little extra flavor.
Toast some french bread with butter and garlic, slap on some meatballs, and cheese and you have a sandwhich that you will fall in love with!

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