My family loves Italian food and meatballs is high on the list of favorites. I used to cook them directly in a sauce, but switched to baking them first so I could choose how to serve them later. Sometimes, I’m in the mood for marinara sauce and sometimes, sweet and sour sauce*. Either way, I always make a large batch. You know what I do? I count them! That’s right. I’ll tell my hubby and kids, “I made x amount today.” They’ll say, “You counted?” Well, if I’m going to order 8 pounds of ground beef and spend most of the day cooking meatballs, I want my hard work acknowledged!
Happy cooking, hon.
2 pounds ground beef
1/2 cup bread crumbs
about 1/4 to 1/2 cup water
1 teaspoon salt
1 teaspoon dried parsley (or fresh parsely)
1/2 teaspoon oregano
1/4 teaspoon ground mustard
between 1/4 to 1/2 teaspoon minced garlic (or 1/4 ground garlic)
dash of black pepper and dash onion powder (or about 1 tsp finely chopped onion)
Preheat oven to 350 degrees F. Line baking trays with heavy duty foil and spray with non-stick spray. Combine ground beef with the bread crumbs, water, egg and spices. Mix thoroughly. Form meatballs and line trays. Cook for approximately 25 to 30 minutes total, checking meatballs after 10 to 15 minutes. I turn each meatball over and rotate trays in oven for more even cooking. When you think the meatballs are done, cut one in half to make sure it’s brown all the way through. They can be light brown on the inside and not overly cooked on the outside since they will cook more when simmered in sauce.
If you are serving these the same night, simmer in sauce on medium to medium-low heat for approximately 25 minutes. Otherwise, cool first before either refrigerating for a few days or freezing in an airtight container.
Yield: depends on the size of the meatballs, but about a couple dozen.
*Sweet and Sour Sauce: Mix one can of whole berry cranberry sauce with about 8 ounces of chili sauce, then simmer meatballs in sauce, salt and pepper to taste.