Italian Meatballs - Lori's Cookbook

This is my "step two" in making spaghetti and meatballs.

Making meatballs

Preheat the oven to 425F or 220 C.

Firstly, measure your meat. My bowl here was about 1.5 lbs, so I had to adjust. I have about 4 pounds of ground beef here - it doesn't have to be exact though.

To the ground beef, add:

3-4 eggs (or 1 egg per pound or meat)
1/4 cup onion flakes (or 1 Tablespoon per pound)
2 Tablespoons garlic granules (or 1/2 Tablespoon per pound)
2 Tablespoons parsley (or 1/2 Tablespoon per pound)
1-2 Tablespoons sea salt (or 1/4 - 1/2 Tablespoon per pound)
some ground pepper, optional.

Next, wash your hands and get ready to get really messy because the best way to mix all this up is with your hands! Mix it until the eggs and seasoning are really well mixed into the meat.

Once mixed, form into uniform balls. For these, I use about a palm-sized piece of meat and roll it into a ball.

The balls get place into a pyrex pan. Close together is fine, they will shrink slightly from melting fat.

Place in oven and bake about 15 minutes (longer if you don't plan on heating them a second time as I am.)

Now, my meatballs are ready for mixing with the sauce for spaghetti and/or canning for future meals of spaghetti.

Here is your recipe card for printing out.

Two of my kitchen witches. One hung in my grandmother's kitchen as long as I can remember, so I have mine - adding a certain magickal spice to my cooking, presumably...
My grandmother's now lives in my mother's kitchen.

Previous recipes in Lori's Cookbook

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Note: All photos are mine - Pentax K30.
Crossposted at Steem, Whaleshares, WeKu, Hyperspace

Lori Svensen
author/designer at A'mara Books
photographer/graphic artist for Viking Visual
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blogging on: Steem, Whaleshares, WeKu, Hyperspace