Recipe by ellie_
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.
Top Review by Noo
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.
- 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
Directions See How It's Made
- 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.