Here's my very own meatball recipe...
TILLY'S MEATBALL RECIPE
2lbs. lean ground beef
1lb. sausage
1lb. plain ground pork
2-3 Tablespoons diced garlic
1 small onion, diced
4 eggs (if you change the amounts, just use 1 egg/lb. of meat)
Put all ingredients into a large mixing bowl. Mix well with hands, squishing everything together, and thoroughly blending eggs into meat. Roll into balls that are approximately golf ball sized (This happens to be what fits easiest into the palm of my hand), place on lined cookie sheet, just far enough apart to not touch.
Bake at 375* for aprox. 15 minutes, or until cooked all the way through (I just cut the largest ones in half to check.) Allow to cool completely, scrape off any of the mysterious stuff from the bottom, and either refrigerate or freeze for later use. I plan on putting about 20 into zip-locks and freezing them like that. I think it will be a convenient size to be able to pull out for spaghetti or subs. Oh, and this made around 100 meatballs. (Give or take some for "testing" purposes!)
2lbs. lean ground beef
1lb. sausage
1lb. plain ground pork
2-3 Tablespoons diced garlic
1 small onion, diced
4 eggs (if you change the amounts, just use 1 egg/lb. of meat)
Put all ingredients into a large mixing bowl. Mix well with hands, squishing everything together, and thoroughly blending eggs into meat. Roll into balls that are approximately golf ball sized (This happens to be what fits easiest into the palm of my hand), place on lined cookie sheet, just far enough apart to not touch.
Bake at 375* for aprox. 15 minutes, or until cooked all the way through (I just cut the largest ones in half to check.) Allow to cool completely, scrape off any of the mysterious stuff from the bottom, and either refrigerate or freeze for later use. I plan on putting about 20 into zip-locks and freezing them like that. I think it will be a convenient size to be able to pull out for spaghetti or subs. Oh, and this made around 100 meatballs. (Give or take some for "testing" purposes!)
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