I do mine in my mixer, you can mix by hand. To the meat add these seasonings: (I’m guessing here)
2 cloves crushed garlic
3/4 tsp salt
3/4 tsp pepper
1/2 tsp each basil & parsley (or I use Italian seasoning which is a mix of stuff)
Mix up a bit, add…
2 eggs
Mix up, add…
about 1 cup parmesan
Mix. Now for…
bread crumbs – add 1 cup to start
Mix up, and if it looks too meaty and is sticky add a little bit more. At this point it you let it set a while, the flavors can blend. If not, roll them up, put on a baking sheet, and bake at 350 degrees. If only takes about 18 minutes, and you need to turn them over with a spatula half way. You will be able to tell when they’re done by the color. Add them to sauce, and even add a little of the grease from the baking pan in too. Corey, I remember how I had to keep some meatballs out of the sauce because you liked them that way -better keep that in mind!! Good luck.
good thing mom was on top of this in a prompt kind of way
how did they turn out?
success! i made them monday night for dinner on tuesday. kylee made sauce and usually adds paste to mom’s recipe so it’s not runny. she made manicotti using ryan’s mom’s directions and everything came together nicely. i had meatballs with no sauce for lunch today at work, too.
Runny, huh? Hmm……..
yeah, i don’t know. the first time or two she made it everything was ok. the last couple times she tells me its thin, so i don’t know what she’s doing.
redpack is going wonky.
Yep, the tomatoes are definitely strange lately. I’ve been buying other brands and they work just fine. It’s sort of hit and miss on the tomato quality. Adding paste is a good way to go.
7 replies on “Meatballs”
I just made a batch. Here’s my recipe, and it makes around 3 dozen or so:
2 eggs
garlic, bread crumbs, parmesan cheese, salt, pepper, basil, parsley
I do mine in my mixer, you can mix by hand. To the meat add these seasonings: (I’m guessing here)
Mix up a bit, add…
Mix up, add…
Mix. Now for…
Mix up, and if it looks too meaty and is sticky add a little bit more. At this point it you let it set a while, the flavors can blend. If not, roll them up, put on a baking sheet, and bake at 350 degrees. If only takes about 18 minutes, and you need to turn them over with a spatula half way. You will be able to tell when they’re done by the color. Add them to sauce, and even add a little of the grease from the baking pan in too. Corey, I remember how I had to keep some meatballs out of the sauce because you liked them that way -better keep that in mind!! Good luck.
good thing mom was on top of this in a prompt kind of way
how did they turn out?
success! i made them monday night for dinner on tuesday. kylee made sauce and usually adds paste to mom’s recipe so it’s not runny. she made manicotti using ryan’s mom’s directions and everything came together nicely. i had meatballs with no sauce for lunch today at work, too.
Runny, huh? Hmm……..
yeah, i don’t know. the first time or two she made it everything was ok. the last couple times she tells me its thin, so i don’t know what she’s doing.
redpack is going wonky.
Yep, the tomatoes are definitely strange lately. I’ve been buying other brands and they work just fine. It’s sort of hit and miss on the tomato quality. Adding paste is a good way to go.