People seem to add the most 'random' things to the their meat mixture when making meatballs from scratch. I was wondering what tips or tricks other people had for making great meatballs.I add fresh bread crumbs, Parmesan cheese, egg, cooked onion and garlic and parsley.
I baked them in the oven for 15-20 min at 400 degrees.
I can't stand the store bought sauces. Making a sauce at home is so much healthier and tastier. I kept mine simple, onions and garlic, topped with basil at the end. I frankly can't think of anything else that you could put in there, besides a little bit of sugar to balance the acidity of the tomatoes.....
3 comments:
I admit... I have been known to add some random things to my meatballs (though I am a much more frequent meat loaf offender). Usually my random additions involve a green veggie like chard, spinach, kale, or whatever I have a lot of that I am trying to use up!
I don't think I add anything terribly random to my meatballs. I do use a mixture of ground beef, veal and pork and generally add some minced garlic, some chopped fresh parsley, an egg and a generous handful of Locatelli Romano cheese. I sautée them briefly in olive oil, and let them finish cooking in my homemade sauce. Delish!
Recently I stuffed mine with blue cheese, that added a nice extra twang!
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