baked old school meatballs
(1 rating)
An updated, slightly leaner version of the old time Italian meatball. Baking the meatballs makes them less greasy, and still give a slight browning that adds flavor to the sauce. These can be made ahead and frozen to have on hand for a quick appetizer or easy meal with a good commercial spaghetti sauce.
►
(1 rating)
yield
8 hungry people with left overs
prep time
30 Min
cook time
10 Min
method
Bake
Ingredients For baked old school meatballs
-
1 lbground chuck
-
1 lbground lean pork
-
1 lbground veal, or turkey breast
-
5 slicesandwich bread, with crusts removed
-
1 cevaporated skim milk
-
1 cegg beaters, or 3 large eggs
-
1/4 cparsley, chopped
-
1-1/2 Tbspminced garlic
-
1-1/2 tspmrs. dash italian seasoning
-
1 tspsea salt
-
1 tspfreshly ground black pepper
-
several sprays of olive oil
How To Make baked old school meatballs
-
1Soak the bread in the milk until the milk is absorbed; add to the meats with the egg beaters/eggs; mix in gently and add all the other ingredients except the sprays of olive oil. Do not over mix-keek it gentle until it is combined.
-
2Line a cookie sheet with aluminum foil, or parchment paper. Preheat oven to 400 degrees. Place a cooling rack on the pan; roll the meatballs to about 1-1/2" place on the rack -- don't crowd them too close . Spray with the olive oil cooking spray..
-
3Bake for about 10 minutes, or til they lightly brown.
-
4Add to the Sunday gravy, and cook about 1-1/2 to 2 hours.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Baked Old School Meatballs:
ADVERTISEMENT
ADVERTISEMENT