Large Batch Baked Meatballs |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Makes a large batch, perfect for freezing. I have used mixed ground meats in this recipe: Italian sausage, veal, pork, lamb or a bit of everything...what ever I have in the freezer. Always start off with half ground beef. Ingredients:
2 slices bread, crust removed, torn into pieces |
1/2 cup milk |
1 1/2 lbs ground beef |
1 1/2 lbs ground pork |
2 large eggs, lightly beaten |
1/2 cup fresh parsley, chopped |
1/2 cup parmesan cheese, grated |
2 tablespoons garlic powder |
2 teaspoons salt and pepper |
Directions:
1. Combine bread and milk in a small bowl; let soak for 10 minutes. Squeeze bread to release milk; discard milk.
2. Combine rest of ingredients, shaping into small balls and placing on roasting tray sprayed with Pam.
3. Bake in 350 oven for 20 - 30 minutes, depending on size of meatball. Remove from oven and tilt tray to drain fat. Let meatballs cool before packaging.
4. Freeze up to one month.
5. Note: I have used whole wheat and flax seed bread with good results.
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