Every now and then, I have to whip up a batch (or make that a double batch) of my famous meatballs.
I always hate it when I look in the freezer and there are no meatballs. Because I make at least a double batch, it's a little time consuming, but it's also really very easy once you get started.
Here's the recipe. Feel free to snoop around over there while you're at it. I try to add new things as I can.
I get a little help from my friend:
I throw all the ingredients in the mixing bowl, use the flat beater attachment:
(only mine is silver).
Then, I have to physically shape the meatballs, which is not hard - but time consuming depending on how large of meatballs you like. If you want BIG meatballs, your work will be done in no time.
I like to do mine about an inch across and around. I put the mixture to what feels comfortable into my palm and then roll it into a ball.
Today, I did a double batch and ended up with 38 balls:
After 20 minutes in the oven, I carefully picked them off the foil liner and let them rest on some paper towel. I use SUPER lean ground beef, but the paper towel resting allows for any residual fatty stuff to disappear! No fat! Blech!
I use approximately 9 to 11 meatballs per spaghetti dinner (depending on how many each person wants) and I freeze the rest. These will last through at least 2 more dinners.
The thing I like most about doing this is that I know exactly what is in the ingredients. There are no fillers and no preservatives, nothing even remotely suspicious. I'm weird about food anyway and especially meat.
My homemade meatballs are totally safe - and DELICIOUS!