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Meatballs (for your favor sauce)

Add to your favorite sauce! Make ahead and freeze.
For more meatballs, increase meat to 1-1/2 lbs., and adjust the rest of the ingredients accordingly (increasing each by 1/2)

Ingredients

  • 1 lb. (or 1-1/2 lb.) lean ground chuck
  • 1/2 t. (or 3/4 t.) salt
  • 1/4 t. (or 1/2 t.) course black pepper
  • 1 c. (or 1-1/2 c.) soft bread crumbs (1-1/2 pieces bread)
  • 1/2 t. (or 3/4 t.) garlic powder
  • 1 egg (or 1 egg + 1 egg white)
  • 1/2 t. (or 3/4 t.) dry parsley
  • 1/4 c. (or 1/4 c. + 2 Tbls.) milk
  • parchment paper or lightly greased foil

Instructions

To make soft bread crumbs, tear apart 1-1/2 (or 2) pieces of bread and pulse in a mini food processor.

In a bowl, combine all ingredients and mix well. Shape into meatballs.

Place meatballs on a large baking sheet (with low sides) lined with parchment paper or lightly greased foil.

Bake in oven at 350 degrees for 25-30 minutes, or until done. Turn after 15 minutes.

Remove meatballs to a cooling rack lined with paper towel to absorb the grease. When cool add to your favorite sauce or freeze.

NOTE: I usually make them the night before so they hold their shape well, then add them to my sauce.