Been a while since I posted a recipe, and since our plans to travel to my parents’ have been delayed until tomorrow….figured I could post one. 🙂
I made this up today. It combines some seasoning from other recipes I’ve used and substitutions and additions I threw in on my own!
2 lbs ground beef (or whatever ground meat your family likes)
2 cups crushed crackers (or bread crumbs)
1 cup shredded mozzarella cheese
Garlic powder ( no measurement, to taste?)
Onion powder (no measurement, to taste?)
salt and pepper
2 tsp dried parsley
1/2 cup or more water
Combine everything but the water in a big bowl. Mix well. Add enough water to keep meatballs held together, but not so much that it’s mushy. Use mini ice cream scoop to make meatballs and place on foil-lined baking pans (I needed a baking pan and a 8×8 baking dish to hold all of ours….and they were still cramped). Bake at 350 degrees for about 30 minutes, or until browned and cooked through. I always cut open one in the middle of the pan/tray to make sure it’s not pink.
Tonight, I’m making them and I think we’re getting 34 balls out of the mixture. So, we’ll eat them for dinner and freeze the rest.
TO FREEZE: Place meatballs on waxed paper-lined baking pan and place pan in freezer. Once frozen most of the way (about an hour or so), remove from wax paper and place in freezer bag. Flash freezing them on pan first keeps them from sticking together in the freezer bag.
We are enjoying these tonight with a simple orzo salad (orzo toasted in butter, then cooked in vegetable broth. toss in some cheese and parsley after it cooks) and cooked carrots. Yum!
- Panko Mozzarella Sticks (chewoutloud.com)
- Party Food: Mozzarella Stuffed Meatballs (thekitchn.com)
- Slow Cooker Mini Meatballs (cravingchronicles.com)
- Mozzarella stuffed meatballs, honey gold mashed potatoes, grilled asparagus (thefoodieteacher.com)
- Home-Made Beef Meatballs with Tomato Sauce and Spaghetti (allaboutchantelle.wordpress.com)