22 December, 2013
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.
1 Pound Hamburger Meat
1 Cup Bread Crumbs
1/2 Cup Grated Parmesan Cheese
2 or 3 Cloves Crushed Garlic
3 Tablespoons Chopped Parsley
What To Do: Mix all the ingredients together. I use my hand 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.