Prep 20 mins
Cook 10 mins
These were good basic meatballs added to veggies and noodles and another time added to spaghetti sauce. Adapted from Crusine At Home. The original recipe used 2 strips bacon which I skipped. I also used ground bison -- adding 1 T oil instead of ground beef.
- 1 tablespoon oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 lb ground beef (I used bison)
- 1⁄2 cup breadcrumbs
- 4 tablespoons parsley, minced
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 2 eggs, beaten
- Preheat oven to 400 degrees F.
- spray a broiler pan with Pam.
- Heat a sillet over medium high heat and add oil. Add the onion and cook onion in the oil until softened (3-5 minutes);stir in garlic and cook another minute.
- In a bowl combine ground beef (I used bison), onion mixture, and spices (parlsey - pepper). Stir in egg.
- For into 1-inch meatballs and place on broiler pand and bake for 10 minutes or until meatballs are fully cooked.
- Freeze meatballs on cookie sheet and then place in an airtight container until ready to use.
A really simple and speedy meatball recipe. I followed it to the letter, and although I thought two eggs was a little much for the mixture, I went with it.
The mix was a little on the wet side, but the meatballs cooked up beautifully, and were deliciously moist and tender.
I threw some into some homemade tomato sauce and served it to the children with spaghetti ( it was virtually inhaled!) and a few meatballs found it into the freezer ( I say only a few, as more than a few found their way into my mouth!!).
Now I can have dinner on the table in a jiff, on those nights when time just isn't on my side.
Thanks ellie_...a keeper without doubt.
Made for PRMR.