Meatballs

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

3 LB moderately lean ground beef (97% lean makes tough meatballs)
1½ C bread crumbs (plain or seasoned)
1½ TSP salt
¼ TSP pepper
1 egg (optional)
Milk

Temperature: 350

Mix the meat, bread crumbs and seasonings. If using the egg, beat it slightly with ¼ C milk or use only milk without the egg. Mix the egg into the meat/crumb combination using your hands to knead the ingredients, adding milk as needed to soften. Knead until the mixture is uniform and holds together. Roll into 1″ balls. Bake on a shallow-edged pan until browned (~20 minutes). Add to the prepared sauce (tomato or brown gravy) and allow to cook for 1 hour longer.

Note: If the meatballs are the only meat in sauce add beef bouillon (cubed, liquid or powdered) for more flavor. Never use raw meatballs, bake or fry them first.

Share

No Comments

No comments yet.



RSS feed for comments on this post.

Sorry, the comment form is closed at this time.

All graphics, photos and site content © 1997-2017.  All rights reserverd.  "DmentD" and "DmentiA" are trademarks.
Site created and maintained by DmentD.  DmentiA powered by Wordpress.