mulberryshoots

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.

1. Pour about 2/3rds cup of dry Pepperidge Farm stuffing crumbs into a bowl.
2. Add milk to moisten – but not runny – about 1/2 cup.
3. Grate a raw onion half into the crumbs; sprinkle generously with Lawry’s garlic salt and freshly ground pepper; add dried parsley flakes.
4. Add an egg and mix the whole thing together until well blended.
5. Add a pack of meatloaf mixture into the breadcrumb/onion mixture.
6. Blend gently until the ground meat and crumb mixture are combined.
7. Line 2 cookie sheets with parchment paper and preheat oven to 375 degrees.
8. 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.
9. Bake for about 25-30 minutes. The meatballs will continue cooking after they’re taken out of the oven.
10. 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.)
11. 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!