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
Ingredients:
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
Directions:
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.
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2 comments:
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?
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.
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