How many times have you been at a potluck where there is a crock-pot of frozen meatballs in BBQ sauce? For me, too many times! They don’t taste right to me, I’m not even sure there is real meat in there! My children really enjoy spaghetti and meatballs. I have, in the past, made complicated mixtures that are fried, turned often and leave me a slave to the stove for at least 30 minutes. Relief at last! I have an easy solution to your meatball fears! Let’s just mix and bake. Toss them with your favorite pasta sauce, I recommend Roasted Tomato and Green Pepper Pasta Sauce or add to a BBQ. Even better, put on a skewer and quickly grill with pineapple, green peppers and onion basted with BBQ sauce.
Note: Make extra and freeze. Can be quickly defrosted, save yourself some time on another night!
Recipe yields about 24 meatballs
1 lb of lean ground beef
1/2 cup Italian seasoned bread crumbs
1 tsp dried parsley ( 1 TBS if using fresh)
1 tsp dried chives (better yet, fresh, then 1 TBS)
3 splashes Worcestershire Sauce
Salt and pepper to taste
Mix all ingredients by hand and make into 1 inch balls. Place on a cookie sheet sprayed with cooking spray and place into a pre-heated 425 degree oven. Bake for 10 minutes, turn meatballs, cook an additional 8-10 minutes. Toss with your favorite sauce or eat plain. Yummy!