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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe will give you evenly sized meatballs. Double the recipe if you plan to freeze them. I always add half a dozen or so minced garlic cloves. You can add any herb to suit your own taste. They are great to have on hand in the freezer as a base for a fast meal. Heat them in your favourite tomato based sauce and serve with spaghetti or with pineapple chunks and sauteed green pepper chunks in a sweet and sour sauce with rice. Also good beneath toothpicks with a hoisin based sauce for dipping. Ingredients:
2 eggs |
1/2 cup fine dry breadcrumb |
1/2 cup milk |
1/4 cup finely chopped onion |
1/8 cup finely chopped parsley |
1 teaspoon salt |
3/4 teaspoon dry mustard |
2 lbs ground beef |
Directions:
1. In large bowl, beat eggs and stir in bread crumbs until well combined. Stir in milk, onion, parsley, salt and mustard. Add meat and knead with wet hands until well blended. Pat meat into rectangle about 1-inch thick. Cut into 1-inch squares and form each square into ball
2. Place meat balls in large shallow baking pan and bake in 400: F oven for about 25 minutes or until browned. With slotted spoon, transfer meatballs to trays, spacing balls so they are not touching. Let cool, then freeze until firm. Package in heavy plastic bags, seal securely and store in freezer.
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