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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

MEATBALLS Recipe

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This recipe for MEATBALLS is from The Wengryn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
MEATBALLS
4 SLICES BREAD TORN INTO PIECES
¼ CUP MILK
1 LB ITALIAN SAUSAGE EITHER SWEET OR HOT
1 CUP GRATED PARMESAN CHEESE
½ CUP CHOPPED FRESH PARSLEY
1 LARGE EGG
2 CLOVES GARLIC , MINCED
1 ½ TSP SALT
1 ½ LBS 80 % LEAN GROUND BEEF

ONION MIXTURE;
¼ CUP OLIVE OIL
2 ONIONS CHOPPED FINE
4 CLOVES GARLIC, MINCED
1 T OREGANO
¾ TSP RED PEPPER FLAKES
Directions:
Directions:
ONION MIXTURE
HEAT OIL IN SKILLET OVER MED-HIGH HEAT. ADD ONIONS AND COOK UNTIL GOLDEN BROWN. 10 - 15 MIN. ADD GARLIC, OREGANO AND PEPPER FLAKES. COOK UNTIL FRAGRANT ABOUT 30 SECONDS. TRANSFER TO A BOWL AND SET ASIDE.
MEATBALLS
ADJUST OVEN RACK TO UPPER MIDDLE POSITION. HEAT OVEN TO 475º. USING A FORK MASH THE BREAD AND MILK INTO ONION MIXTURE. (THIS IS CALLED A PANADE). ADD SAUSAGE, PARMESAN, PARSLEY, EGG, GARLIC AND SALT MASH TO COMBINE. ADD BEEF AND GENTLY KNEAD UNTIL COMBINED. (DO NOT OVERWORK). GENTLY FORM MIXTURE INTO MEATBALLS. PLACE ON A RIMMED BAKING SHEET, AND BAKE UNTIL WELL BROWNED, ABOUT 20 MIN.
I LINE THE BAKING PAN ON THE BOTTOM WITH ALUMINUM FOIL AND PUT PARCHMENT PAPER ON TOP OF THE FOIL. MAKES EASY CLEAN UP.

 

 

 

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