Meatballs are awesome. I love meatballs. You can put them in spaghetti, serve them over rice, make a bunch of them at once and freeze them...the possibilities are endless! And don't get me started on flavors.
The thing I've found with meatballs is that it's the sauce that really makes the dish. I have a generic recipe for meatballs and I switch it up depending on the sauce.
I always use seasoned bread crumbs, egg, milk, garlic powder, onion powder, and dehydrated onions. Sometimes I add some wheat germ or corn meal for extra folic acid or something. Occasionally I put rice in them, though I don't have a ton of luck with that.
The biggest trick with meatballs and making them healthy is this: bake them instead of fry them. My mom always baked her meatballs, so it was weird to me to see a recipe that called to fry the meatballs. That's just crazy talk! Bake them for less oil, less grease, and better chances of having your meatball cooked thoroughly. Also, make them smaller so they'll cook faster.
Cheers!
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Showing posts with label Meatballs. Show all posts
Showing posts with label Meatballs. Show all posts
Tuesday, February 24, 2009
Teriyaki Meatballs
3 lbs ground beef
3 cups quick oats
3 eggs, beaten
1/4 large onion, chopped fine
1/4 cup oil
1 cup ketchup
1/3 cup vinegar
1/2 tsp dry mustard
1/2 tsp garlic salt
1 cup brown sugar
a/4 tsp pepper
1/4 cup Worcestershire sauce
1 TB flour
Combine onion and oil in fry pan. Cook onions. Combine ketchup, vinegar, mustard, garlic salt, brown sugar, pepper, Worcestershire sauce and flour in saucepan. Mix together with onions and simmer for 1 hour. While sauce is simmering, make meatballs: mix ground beef, eggs and oats.
*D: That's the recipe. Here's how I do it:
I disregard the recipe. Honestly. I make meatballs the way I make them: ground beef (one pound for the two of us, but I'd use three pounds if you've got more than four people eating), an egg per pound, seasoned bread crumbs, garlic powder, dehydrated onion, pepper, Mrs. Dash, and Worcestershire. I mix it up, form the meatballs, put them in a glass baking dish, pour the sauce over the top and bake at 350 - 400 degrees for about a half hour.
The sauce I do NOT simmer for an hour. No thanks. I mix the ketchup, vinegar, brown sugar and Worcestershire sauce and heat until mixed (about 5 - 10 minutes). The dry mustard gives it a little more of a kick, so I don't always add it. I do not add the flour or garlic salt. I just don't.
Serve these bad boys over rice or pasta or with steamed potatoes and corn. Mmmm. Pin It
3 cups quick oats
3 eggs, beaten
1/4 large onion, chopped fine
1/4 cup oil
1 cup ketchup
1/3 cup vinegar
1/2 tsp dry mustard
1/2 tsp garlic salt
1 cup brown sugar
a/4 tsp pepper
1/4 cup Worcestershire sauce
1 TB flour
Combine onion and oil in fry pan. Cook onions. Combine ketchup, vinegar, mustard, garlic salt, brown sugar, pepper, Worcestershire sauce and flour in saucepan. Mix together with onions and simmer for 1 hour. While sauce is simmering, make meatballs: mix ground beef, eggs and oats.
*D: That's the recipe. Here's how I do it:
I disregard the recipe. Honestly. I make meatballs the way I make them: ground beef (one pound for the two of us, but I'd use three pounds if you've got more than four people eating), an egg per pound, seasoned bread crumbs, garlic powder, dehydrated onion, pepper, Mrs. Dash, and Worcestershire. I mix it up, form the meatballs, put them in a glass baking dish, pour the sauce over the top and bake at 350 - 400 degrees for about a half hour.
The sauce I do NOT simmer for an hour. No thanks. I mix the ketchup, vinegar, brown sugar and Worcestershire sauce and heat until mixed (about 5 - 10 minutes). The dry mustard gives it a little more of a kick, so I don't always add it. I do not add the flour or garlic salt. I just don't.
Serve these bad boys over rice or pasta or with steamed potatoes and corn. Mmmm. Pin It
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