My friend, Cami, asked me yesterday if I have a good meatball recipe. I asked her if she meant something to go in spaghetti and meatballs, for example, and she said yes. I don't usually measure when I throw meatballs together and I don't always put the same things in, so basically, I guess I don't really have a go-to meatball recipe. I thought I'd experiment today with something and see how it turns out. I normally only post things on here that I like a lot and make often. Oh well, it's got to be better than those frozen factory-made ones that taste alright. Here's what I concocted for a huge batch of meatballs, with the intent of freezing them and taking them out as needed for spaghetti, or for my kids to plop inside their ramen noodles to add some meat, or for meatball sandwiches, or just a little easy-access protein snack to have handy. My fingers are crossed that they're more than edible. (Okay, here's the review. They're tasty! Nothing too fancy or gourmet, and I would guess that most picky eaters should be fine with them, as is, or when you add them to what ever you'd like. And if you'd prefer to add Italian seasoning instead of the Creole seasoning, it's probably tasty too. I'll make them again!)
- 4 pounds ground beef
- 4 eggs
- 2 cups Italian seasoned breadcrumbs
- 1/4 cup minced dried onions
- 1 tablespoons Tony Chachere's Creole seasoning
Put ingredients into a large bowl and with perfectly clean hands, get them dirty by squishing everything together really well. After that, using a medium scoop or just your hands, form little balls of meat about the size of a golf ball. Put them onto a cookie sheet, then bake at 350 F for about 20 minutes. If you think about it, turn them about half way through. Otherwise, they'll be a bit brown on the bottoms, which isn't major. Voila! There you have it. Something your nine-year-old could actually make. (Makes about 80 meatballs.)
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