This is a recipe we love. My mom created it and it is delicious. I have to admit it may not be as moist as some since it doesn't have bread crumbs, but that is why I like it. It is too much of a pain to come up with good GF breadcrumbs. You can enjoy these with anything you might put meatballs on. I will occasionally be posting some recipes that use these. If you want to use turkey instead of beef I imagine it would work, however you might want to add a little olive oil since turkey can be so lean. If you want to make the meatballs more Italian flavored the adaptation is listed at the end. I've been thinking of coming up with other flavored meatballs, such as Mexican that you could make a sandwich with or soup etc. If you have any ideas for other flavored meatballs or recipes to use them in let me know.
Meatballs (printer friendly recipe)
approx 12 per 1/2 lb of meat
1 1/2 lbs ground beef
2 Tbsp minced onion
2 Tbs minced green pepper
1/2 tsp salt
1/4 tsp pepper
Mix ingredients together until mixed well
Mold into small balls about 1" in diameter
Horrid photo I know but you get the idea. I love Cookie scoops for this!
Place on a greased pan
Bake at 375-degrees for 30 minutes. Allow to cool and then place in a freezer bag for later use.
Italian Meatballs
follow the above recipe, but add the following to the ingredients before you mix them together.
1 T dried Italian Seasoning
3 cloves of garlic minced
1 comment:
We love, love, love meatball subs. I toast the buns with butter and garlic powder, then I add meatballs, marinara, mozarella, parmesan & romano, and italian seasoning and put them under the broiler until the cheese melts. Yummy!
Post a Comment