Wednesday, November 14, 2012

What's Cooking? Looney Meatballs

Today I'm going to share the first part of a two-part recipe.  These lovely little treasures are known as "Looney Meatballs."  (Looney being the last name of the family where this recipe originated, but the recipe was passed onto me some years ago by my friend, Heidi.)  They are the star of the show in "Looney Meatball Soup." (Check back next week for the soup recipe.)  But, they can also be used in Spaghetti Sauce or even eaten as is!  These meatballs are melt-in-your-mouth delicious!  :)

Looney Meatballs

1 pound ground beef
3/4 cup grated Parmesan cheese
1 tsp dried basil or Italian seasoning
1 tsp salt
1/2 tsp pepper
1 cup bread crumbs (plain or Italian)
2 eggs
1-2 TBSP water
1 clove minced garlic
1 TBSP minced dried onion flakes (optional)

1. Preheat oven to 375 degrees F.
2. Mix ingredients together in large bowl with hands, adding water as needed to get the right texture.  (I like to use my Kitchen Aid mixer on low!)
3. Form into 1-inch balls.  Place close together, but not touching, on cookie sheet with sides.  I spray my cookie sheet with Pam.
4. Bake 15 to 20 minutes, or until browned but still tender.  (The best way to test for doneness is to sample one!)

* Double, triple, or quadruple the recipe and freeze.  Store in ziplock bags in the freezer and then you can pull out however many you need when you make the soup or spaghetti sauce.
* Use an extra-small cookie scoop to help you make uniformly sized meatballs.
* Assign meatball making to a willing (or even not-so-willing) helper!  My 14 year-old-son Luke made all of the meatballs in the picture above!  :)

Here is a picture of these delicious meatballs right after they came out of the oven!  I wish you could taste one -- they are so yummy!  :)

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