Saturday, January 17, 2015

The Best Meatballs

 I need to learn when to keep my big mouth shut.  I volunteered to donate my catering services for a fundraiser at the end of February. When I opened my big mouth, I assumed there would be about 50 people attending the event.  After I offered my services, I was told there would be 150-200 people.  Gulp! So, I stood in my kitchen the other day and made 300 meatballs to freeze for the event. 

 I don't know how I will serve these but they are good enough to eat plain.  I have a lot of cooking to do in this next month.  Sorry about the photos but at this time of year with the leaves down, I get some freakish sunlight through my window which makes for bad shots.

 Here is the recipe for a normal amount of meatballs:

2 # ground beef
1#  sage breakfast sausage
2 C. breadcrumbs
1/2 C. buttermilk
1 C. grated Parmesan cheese
1 medium grated onion with juice
1/2 C. diced fresh parsley
2 eggs
2 tsp. salt
1 T. black pepper
1 T. Italian seasoning
1 T. granulated garlic

Mix this together thoroughly. Make sure to grate your onion because it adds lots of flavor.

I formed the balls using a small ice cream scoop.  Bake in a 350 degree oven for 20 minutes.