Home / Dinner / Meatballs
22 December, 2013

Meatballs

Posted in : Dinner, Freezer Friendly, From the Pantry, Make Ahead, The Basics on by : Pamela Reynoso

This meatball recipe takes a little time but is well worth it.  I like to make a double back and freeze them for a quick weeknight pasta meal.  They also work well as a crostini appetizer , in soup , with Baked Ziti, Baked Meatball Sandwiches, Spaghetti and Meatball Skewers  Eggplant Parmesan,  and many others.

What You Need:IMG_3255

1 Pound Hamburger Meat

1 Cup Bread Crumbs

1/2 Cup Grated Parmesan Cheese

2 Eggs

2 or 3 Cloves Crushed Garlic

3 Tablespoons Chopped Parsley

Olive Oil

Marinara Sauce

 

What To Do:   Mix all the ingredients together.  I use my IMG_3074hand and ‘squish’ everything together until it is blended completely.  I find this is much better than trying to mix it together with a spoon.  Once they are well mixed I roll them into balls.  My family has a preference for mini meatballs but any size will work.  Once I have made all the meatballs I brown them in a pan with a little olive oil. I don’t cook them all the way through.  Just until the outsides  are browned. Then I put them in my marinara sauce to finish cooking.   I feel that this method gives both the meatballs and the sauce a nice extra flavor.

Note: I don’t do this if I am going to use them in soup. For that I continue to cook them in the pan.

The meatballs can also be baked in the oven at 400 degrees for about 20 minutes or until cooked all the way through.

 

IMG_3081