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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 64 |
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I keep this blend for moist meatballs in the fridge for a quick Italian meal, relates Lois Crissman of Mansfield, Ohio. Sometimes my daughter stops by on her way home from work, so a cupful will be missing and I'll find a little note on the refrigerator door. Ingredients:
2-1/2 cups dry bread crumbs |
2/3 cup dried minced onion |
2/3 cup grated parmesan cheese |
1/3 cup dried parsley flakes |
1 tablespoon garlic powder |
1 tablespoon garlic salt |
additional ingredients (for each batch): |
1 egg, lightly beaten |
1 pound ground turkey or beef |
Directions:
1. In a large bowl, combine the first six ingredients. Store in the refrigerator for up to 2 months. Yield: 4 batches (about 4 cups total).
2. To prepare meatballs: In a large bowl, combine egg and 1 cup meatball mix. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
3. In a skillet, brown meatballs; drain. Transfer to a 13-in. x 9-in. baking dish. Bake at 400° for 20-25 minutes or until meat is no longer pink. Yield: 16 meatballs per batch.
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