I Miss the Blue Parrot Meatballs
The Blue Parrot Restaurant in Louisville closed. My favorite spaghetti and meatballs. This recipe comes close to the flavor of their meatballs. I’ll never be able to duplicate the spaghetti though. So sad. We miss the Blue Parrot!
READY IN: 1hr 10mins
SERVES: 4
YIELD: 8 Meatballs
UNITS: US
INGREDIENTS
Nutrition- 1lb ground beef
- 1
- 2
- 1cup Italian breadcrumbs
- 1teaspoon garlic powder
- 1teaspoon onion powder
- 2teaspoons salt
- 1teaspoon italian seasoning
- 1teaspoon pepper
- 1⁄2cup milk
- 1⁄3cup parmesan cheese
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DIRECTIONS
- Combine all ingredients together in a mixing bowl. Shape mixture into 8 large balls (about the size of a baseball). Place on a baking sheet and bake for 60 minutes at 350 degrees. Add to your favorite marinara sauce and serve with pasta.
- Or make 12 tennis ball sized meatballs and bake for 45 minutes.
- Or make 24 golf ball sized meatballs and bake for 30 minutes.
- Or make 48 gumball sized meatballs and bake for 20 minutes.
- Random Advice: If your raw meatballs are ugly and not perfectly round - they will NOT look any better after you cook them. I was hoping they would magically look perfect after baking - but they don’t -- Still ugly. Shape your meatballs with care. Don’t worry - the sauce will cover them!
- Line your baking sheet with foil for easy clean up.
- I don’t like to touch raw meat - so I wear two sandwich baggies on my hands when rolling balls since I don’t have plastic kitchen gloves. We also use a potato masher to mix up everything. I know hands work better - but I just won’t touch it. I don’t like other people touching my food either -- just sayin!
- You can cry a little about your delicious meatballs -- now go and enjoy!
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