Recipe by Pierre Dance
Portions of this recipe were artfully stolen from various meat ball, meat loaf, and hamburger recipes over the years and skilfully blended by yours truly. They're good--if I do say so myself.
- 1 lb ground chuck (hot or mild for Danish) or 1 lb Italian sausage (hot or mild for Italian)
- 4 tablespoons dry breadcrumbs
- 1 tablespoon dried onion flakes
- 1⁄2 teaspoon garlic granules
- 1 teaspoon italian seasoning
- kosher salt, to taste
- fresh ground black pepper, to taste
- 1 egg
- 2 tablespoons half-and-half
- 1 dash Worcestershire sauce
Directions See How It's Made
- Mix dry ingredients.
- Lightly beat eggs, Worcestershire sauce, and half-and-half; add to dry ingredients and mix well.
- Add the meat of your choice, mix well. Form into 3/4-inch balls.
- (I cheat, after I roll them I flatten mine until they're about 3/8-inch thick. They're easier to fry that way, just flip them with a spatula when one side is done instead of rolling them around trying to get them evenly cooked on all sides).
- Brown well on all sides; drain on a paper towel.
- To freeze, place freezer paper, slick side up on a cookie sheet.
- Arrange the cooled meat balls on it.
- When frozen transfer to freezer bags.
- I usually make a double or triple batch so I'll have extra to freeze, they're that handy to have about.