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Archive for January 5th, 2011

Meatballs are one of those “can’t go wrong” foods.  I make up large batches of them, cook and freeze for quick grab meals.  Some are pre-done in spaghetti or marinara sauce to be put on top spaghetti or into meatball sub sandwiches.  Others I crock pot in bbq sauce, and yet others I leave plain to be made up later.  Unlike meatloaf they are very versatile and can be used and made into a good number of dishes.  Being easy to make with basic ingredients found in just about every kitchen adds to their appeal.

Meatballs for Spaghetti.

1 lb hamburger

2 eggs

1 cup cracker crumbs (or cornflake style cereal)

1/4 cup onions, fine diced

1/4 cup ketchup

2 tbsp Worcestershire sauce

1 tbsp liquid smoke

1/4 tsp black pepper

1/2 tsp parsley

1/2 tsp basil

Spaghetti sauce of choice. (I used homemade)

Olive oil to cook meat balls in.

Mix all but the oil and sauce together.  Heat oil over medium high heat. Form meatballs and fry in hot oil. Drain on paper towel and add to pot of spaghetti sauce.  Heat and let simmer for at least an hour to infuse flavors and “glaze”.

Meatballs can also be put into sweet and sour sauce, BBQ Sauce, plum glaze or any other styles of coating one desires. They also can be served dry if desired or put on top meals.

**These make wonderful filling for Meatball Sub’s. Just make the balls on the smaller size to fit.**

Alternatives.

No crackers, you can use stuffing mix, rice, rice krispy cereal, instant potatoes or broken apart bread.

Try adding 2 tbsp Italian dressing for variety.

Add 2 tbsp mustard along with the ketchup.

Play with herbs: sage, thyme, rosemary, cumin also are delicious.

Try adding cream of mushroom soup (condensed or left over, also cream of chicken, tomato, cream of celery..etc.)

If you don’t have a lot of hamburger but have some leftover ground sausage you can add together and turn out just fine.

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