Sunday, February 08, 2009

Italian Meatballs-baked

I love to do a double recipe of these meatballs. I use a 1 tbl scoop to portion them. Then I bake them on cookie sheets,lined with release aluminum foil, about 15 minutes in a 350 oven. Remove, cool and freeze in freezer bags or add to sauce. Whenever you want meatballs, just pull out a bag and throw them in the sauce. Simmer until defrosted and heated through.

Serves 4-5

1 lb ground beef
1/2 small onion, chopped
1 large garlic clove, chopped
1/2 cup ground parmesean or asiago cheese
1/4 cup parsley, chopped
1/2 cup ham, pancetta, or prosciutto, chopped
1/2 tsp salt
black pepper
1 egg
1/2 cup Italian bread crumbs
milk to moisten, about 1/4-1/2 cup
grated rind of 1 lemon

I do all the chopping in the food processor: First grate the cheese, measure & add to bowl. Chop garlic cloves, put in bowl. Chop onion and add to bowl. Chop parsley & add to bowl, then pancetta. Add all remaining ingredients to bowl & mix all together. Make 1 small meat ball & cook for 30 seconds in the microwave. Taste & correct seasonings. Form into meat balls (1tbl each) & bake at 350 for 12-15 minutes.

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