Sunday, January 18, 2015

The Year of No-Fuss Cooking {Beef Meatballs}

The third recipe in our No-Fuss Cooking series. It is well known that I love cooking, baking, and eating. I love it even more when it is efficient and versatile. The meatballs whip up quickly in the food processor, and can be utilized in a variety of recipes: spaghetti, with rice, on a sandwich, or as an appetizer. Just flash freeze them after shaping, before you put the in a freezer bag so that they are easier to cook desired quantities.

Meatballs from "Can I Freeze It?" by Susie Theodorou

One 1 1/2" thick slice rustic bread, crust removed, torn into small pieces
1/3 c. milk
1 lb. ground beef chuck
1 small onion, finely choped
2 T. chopped parsley
3 T. finely grated Parmesan cheese
Salt and Pepper
1 large egg, lightly beaten
1 T. olive oil


Place the bread and milk in a bowl and let sit for 10 minutes until the milk is soaked up.

Place the ground beef, onion, parsley, Parmesan, salt, and pepper to taste in a bowl. Mix well with hands. add the egg and oil, and continue to mix. Finally, add the bread mixture and combine. 

Form 20 meatballs from the mixture. 


brynna said...

Thanks for posting! I buy bags of frozen meatballs from TJ's right now... so I'm definitely going to try to make these. :) One question: How long do I cook them and what temp?

Mikaela said...

Great question, Brynna! Of course I should have included that... If you're using them for spaghetti, just put them in the sauce over medium-low heat for about 20 minutes. You can also brown them in a pan with oil for about 10 minutes prior to adding them to any dish, and then cook over medium heat for an additional 10 minutes in whatever sauce you desire.