Appetizer · Main Dish · Side Dish

A New Year–Another Attempt at Blogging

Except this time it’s gonna stick.

One of my favorite items to make is meatballs. They are a classic when it comes to cooking. They are also practical, functional, easy and downright delicious. They can be the star of the meal, or the sidekick, or even an appetizer. A good meatball recipe is key. From there, experimentation and sauces can be created to complement the different versions. The recipe below, is a classic recipe, easily inserted into any recipe. There are no fancy ingredients, or frills. Just good, every-ingredient-found-in-your-pantry meatballs.

Classic Meatball

1 lb of lean ground beef
1 egg
1/3 cup of potato flakes
1/8 cup chopped parsley
1 finely chopped garlic clove
1/4 cup parmesan cheese
1/4 cup finely diced onions
1 tsp salt
1 tsp black pepper

Combine beef, garlic, eggs, cheese, parsley, salt, and pepper. Add potato flakes. (Note: If using a fattier meat/combination, consistency might be sticky. Add potato flakes until meat can be formed into a ball without sticking to hands) Form into meatballs. Cover a pan with tin foil and place a rack on the pan. Make sure to use the baking rack as it allows the heat to circulate underneath the meatball. Bake at 350 degrees for 20-25 minutes. Keep in mind bake time will vary based on size of meatballs.

Recipe makes about 24 meatballs



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