The other night I whipped up a batch of meatballs for dinner. I had intended for half of them to be for dinner that night and I was gonna freeze the rest for another night. Well, even the best laid plans go awry.
As soon as the kids seen them, they had to have some. Then when hubby got home, he had to taste one....or two....or five. By this time, nearly a dozen meatballs were gone. Oh well, guess I need to make more next time!
Here's the recipe, so you can make what was obviously some pretty darn good meatballs:
Weeknight Meatballs
1 lbs. Ground beef
1 lbs. Ground pork
2 eggs
1 cup breadcrumbs
½ tsp salt
1 tsp garlic powder
1 tsp onion powder
2 tsp Italian seasoning
½ tsp fresh ground black pepper
dash of paprika
Preheat oven to 350°.
Mix all ingredients in large bowl. Make sure that the pork and beef are mix well.
Form mixture into 48 meatballs, each about the size of a ping pong ball. Place on a backing sheet, careful not to allow them to touch. TIP: If you rinse your hands with cool water a few times while forming the meatballs, they won't stick to you as much.
Bake at 350° for 30 to 35 minutes or until they are no longer pink inside.
For freezing, I would lay them on a clean sheet pan and place then in the freeze until frozen solid. Transfer to labeled freezer bag, and place in freezer.
These make perfect meatball subs or classic spaghetti and meatballs!
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