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 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.