My dad raises cows, so my parent’s freezer is always full of ground beef. They recently sent eight pounds of frozen, rock solid ground beef home with me (in two-pound packages) so they clear out the freezer and get ready to restock. I’m not one to turn my nose up at hand-my-down meat, but I wasn’t quite sure what my family of three was going to do with these two-pound packages without ending up with a lot of waste. That’s when my eight-year-old suggested we make a huge batch of meatballs. |
I did some Googling and found a Rachel Ray recipe that looked pretty good. Of course, I didn’t have everything I needed, but I didn’t let that stop me. With a few substitutions (and a few less spices than the original recipe called for,) I came up with the following recipe: |
Homemade meatballs 2 lbs ground beef 1 large egg 1 cup seasoned Italian bread crumbs 1 medium onion chopped fine ¼ cup parmesan cheese Couple sprinkles of garlic salt to taste Couple dashes of pepper to taste Directions Preheat oven to 450 degrees F. Place the ground beef into a large bowl and make a well in the center. Throw the rest of the ingredients into the well. Mush it all together with clean hands (or wear gloves if you must, tenderfoot). Divide mix into 4 equal parts, then roll each part into 5 meatballs. Place meatballs on a foiled lined baking sheet and throw them in the oven. Bake for about fifteen minutes. Break open the largest meatball and make sure it’s cooked all the way through. If not, cook a few more minutes. | |