It is the most glorious Sunday, weather-wise at least – and I decided to make a batch of meatballs to stir into sauce for our supper tonight after the Patriots play this afternoon.
I discovered that baking meatballs on cookie sheets is a much simpler and easier way to make meatballs than browning them in a skillet and turning them over. Here’s a very simple and tasty recipe that I use, sometimes I use ground turkey and sometimes a meatloaf mixture of ground veal, pork and beef.
- Pour about 2/3rds cup of dry Pepperidge Farm stuffing crumbs into a bowl.
- Add milk to moisten – but not runny – about 1/2 cup.
- Grate a raw onion half into the crumbs; sprinkle generously with Lawry’s garlic salt and freshly ground pepper; add dried parsley flakes.
- Add an egg and mix the whole thing together until well blended.
- Add a pack of meatloaf mixture into the breadcrumb/onion mixture.
- Blend gently until the ground meat and crumb mixture are combined.
- Line 2 cookie sheets with parchment paper and preheat oven to 375 degrees.
- Using your hands, gently form meatballs that are not too big and not too small and place on the sheets so they are not touching each other.
- Bake for about 25-30 minutes. The meatballs will continue cooking after they’re taken out of the oven.
- Depending on the size of the meatballs, I’ll save 3-4 each serving for spaghetti tonight (Ragu sauce, thin spaghetti, hand grated parmesan cheese on top.)
- Then when the meatballs are cool, I’ll freeze them in packs of 6-8 where they will come in handy to serve either Swedish meatballs (beef broth and sour cream with parsley and noodles) or more Spaghetti and meatballs.
This is a foolproof, quick to put together recipe to make a lot of meatballs! They’re tender and full of flavor. Enjoy!