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Meatballs |
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| Lyd started with Annie Casale's recipe for meatballs for soup. |
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| Ingredients: |
2 lbs. Lean Ground Sirloin
1/4 Cup Parmesan Cheese, freshly grated
2 T Fresh Parsely, chopped
2 Eggs
1-3 T 1/2 & 1/2
1 T Balsamic Vinegar
1.5 T Worcestershire
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Dash of Tabasco
1/4 t Basil
1/4 t Oregano
1/2 t Fresh Nutmeg
1/4 Cups Bread Crumbs
Salt and Pepper, to taste
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| Procedures: |
Mix the bread crumbs, Worcestershire, cheese, vinegar, Tabasco, basil, oregano and nutmeg in a bowl.
Mix in the 1/2 and 1/2 until moist.
Beat the eggs and mix in.
Fold in the meat last.
Form into meat balls and chill.
Brown the meatballs in a pan.
Bake at 350o for 35 minutes.
Freeze in a single layer on baking sheets.
Bag and freeze.
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| Notes: |
2021-02-27: We used 1/2 ground pork and 1/2 ground beef, making 27 meatballs. They needed a little
salt, but were served as meatball subs to the boys during Virtual School. Two containers of 9@ to the
freezer.
2020-02-09: 32 meatballs were prepared. Next time add minced onion and garlic.
2016-08-10: A batch of 38 meatballs were frozen.
2008-12-18:This 1st attempt worked very well. We'll do this again soon.
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03/23/2021
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