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Beez's Meat Spheres (Aka Meatballs)

By Lvs2Cook on July 06, 2006

Photo by Lvs2Cook

2 Reviews

Prep Time: 15 mins
Total Time: 30 mins
Servings: 4-6

Photo by Lvs2Cook

About This Recipe

"While I won't go into why these are called meat spheres instead of meatballs, my DD found this recipe in my recipe file and made some up. I didn't see a recipe posted just like it. Although we are not much for meat spheres, we opt for this recipe because they are simple, baked instead of fried and are versatile. I have made these into tiny meatballs for appetizers as well. I often make double the amount and freeze some for later meals or subs. Freezing instructions follow cooking instructions."

Ingredients

1 lb ground beef
1/2 cup Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese
1 tablespoon chopped parsley
1 garlic clove, minced
1/4 cup milk
2 eggs, beaten
salt and pepper

Directions

Mix all ingredients together and shape into balls ~ about the size of a golfball.
Brown the meatballs by placing in a shallow baking dish and baking at 350º for 15 minutes until golden brown.
Place hot meatballs into sauce and let simmer while your pasta cooks.
Here's how I freeze the meat spheres ~ I make them up and cook them as above. I let them cool a bit, place on a cookie sheet in the freezer and when they are frozen, transfer to a ziplock. I take out the amount I need for dinner and put them in a pan with a jar of sauce (or more depending on the number of spheres I am cooking) and let them simmer for 30 minutes at least ~ no need to defrost them first ~ until they are cooked! Very simple!

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (117 g)

Servings Per Recipe: 4

Amount Per Serving: %
Calories 376.1
Calories from Fat 204: 54%

Amount Per Serving: %
Total Fat 22.6g: 34%
Saturated Fat 9.0g: 45%
Cholesterol 190.6mg: 63%
Sugars 1.1 g
Sodium 477.3mg: 19%
Total Carbohydrate 11.7g: 3%
Dietary Fiber 0.7g: 3%
Sugars 1.1 g: 4%
Protein 29.3g: 58%

Reviews

"Excellent and easy."

By Brandy Sue on September 02, 2006 | 308018
"First of all I have to say this is another 5* recipe from Lvs2Cook.I had to make a couple of changes due to what I had on hand,but I don't think it took away from the final product.For the seasoned bread crumbs I used plain and added 1 Tablespoon of an Italian season blend,for the chopped parsley I used 2 teaspoons of dried parsley,for the garlic clove I used about 1 1/2 teaspoons garlic powder.The "spheres" were easy to form,but it did take about 15 minutes more to bake to get them as brown as I liked.I simmered them in brown gravy for about 20 minutes,and the finished product was just great.this will be made again,thank you so much for posting."

By Chef shapeweaver © on August 03, 2006 | 299089