Directions: |
Directions:Peel or scrub potato. grate using a fine grater. The potato should be mush in texture. Grate or finely chop the onion. If using Italian sausage remove the casings from them so you are left with just the ground meat.
Add meat, eggs, Parmesan cheese, and herbs. Add salt if using Using your hands gently mix until evenly distributed. Do not over mix.
To serve immediately
Arrange racks in upper and lower part of the oven: preheat oven to 500ºF. Lightly coat 2 rimmed sheet pans with olive oil
Fill a small bowl with cool water. Moisten hands and roll meat mixture into ping pong sized balls ( about 1 ½ inches in diameter or 1.2 ounces each), occasionally moistening hands as needed.
Arrange meatballs ½ inch apart on the prepared pans. Roast the meatballs, rotating the racks to to bottom once half way through cooking. Cook until the meatballs are lightly browned - about 8 to 10 minutes
To freeze:
Line baking sheet pans with parchment paper. Fill a small bowl with cool water. Moisten hands and roll meat mixture into ping pong sized balls ( about 1 ½ inches in diameter or 1.2 ounces each), occasionally moistening hands as needed.
Arrange the meatballs ¼ inch apart on prepared sheet pans. Freeze until firm ( about an hour) transfer to an air tight container or resealable plastic bag. Will keep in the freezer for up to 3 months.
To cook meatballs from frozen:
Arrange racks in upper and lower part of the oven: preheat oven to 500ºF. Lightly coat 2 rimmed sheet pans with olive oil
Fill a small bowl with cool water. Moisten hands and roll meat mixture into ping pong sized balls (about 1 ½ inches in diameter or 1.2 ounces each), occasionally moistening hands as needed.
Arrange meatballs ½ inch apart on the prepared pans. Roast the meatballs, rotating the racks to to bottom once half way through cooking. Cook until the meatballs are lightly browned - about 10 to 12 minutes |
Personal
Notes: |
Personal
Notes:
These meatballs tend yo be softer like those in the Sweet and sour meatball recipe. If you don't have Italian sausage you can just us regular ground pork and add a little seasoning like paprika, pepper, Emeril's essence etc. Can use ground chicken instead of pork. As you can imagine this makes a lot of meatballs so the recipe can be divided in half. For additional flavor the meatballs can be brushed with a sauce of your choice (e.g. barbeque, sweet and sour, a mix of hoisin and soy sauce) in the last couple of minutes of cooking. If you make the meatballs smaller they will take less time to cook.
|
This recipe for Meatballs cooked on a sheet pan is from