MEATBALL : a little ball of ground meat, usually beef, with added seasonings. That’s the definition of a meatball.

I’ve been wanting to share my recipe for meatballs with my kids for awhile, but haven’t…because I never really had a recipe. My mom had a lot of delicious dishes she would make, and when I’d ask for the recipe, she’d say “I just use a little of this and a little of that”. Always a frustrating response, but now I get it. Some things you just learn from making them, over and over again. But I wanted to have a recipe to share, so I did my best to guesstimate how much of “this and that” I put into my meatballs. They’re easy to make and better than most (if not all) that you find in a grocery store. I hope you’ll try them!

Mom’s Meatballs

(makes 25 golf ball size meatballs)

Ingredients:

1 1/2 lbs. ground beef (85% or 90%)

2 eggs

1/2 cup bread crumbs (I usually have seasoned breadcrumbs in my pantry)

1 tsp. Kosher salt

Black pepper ( 1/2 tsp or a few grinds)

1/4 – 1/3 cup finely chopped OR grated onion (You don’t want to skip the onion. I have a family member that doesn’t like onion, but if she doesn’t see it, she’ll eat it, so I grate it…Shh!)

1 or 2 tsps. Worcestershire sauce ( I usually just splash some in the bowl)

1/4 cup of milk (this is also a guess. Start with 1/4, add a little more if the mixture seems too dry)

Directions:

Place ground beef in a large bowl. Add the breadcrumbs and grated onion. In a small bowl, mix the eggs, milk, salt and pepper. Pour into the bowl with the ground beef. Add a splash or two of Worcestershire sauce and mix everything together. Get right in there with your hands and mix, mix, mix. The mixture should be on the wet side, but not too wet. You want to be able to form balls. You also don’t want it to be too dry. Meatballs are best when they’re moist, so add a little extra milk if it feels too dry. After making these a few times, you’ll get a feel for it. I use a scoop to make golf ball size meatballs, but make any size you want. You don’t need a scoop. Just eyeball it!

Place the meatballs on a sheet pan and bake in a 350 degree oven until finished. (20 minutes maybe) Just check them once in awhile. If you push on one and it feels firm, it’s done!

And there you have it…enough meatballs to feed a crowd!! Or freeze them in a ziplock bag and you’ve got meatballs ready when you’re hungry for spaghetti…and meatballs! ENJOY

Who knew…I mean WHO KNEW?!!

For years I’ve heard comments about how full my refrigerator is, that my pantry is overflowing and my second full size freezer in the garage  is bulging with food. What was I thinking? It’s just me and my husband living here (and our 22 year old cat, who does like people food…but she doesn’t eat THAT much). What can I say? I like to cook, I like to bake and I get tired of eating the same stuff too many days in a row…sooo, I freeze. That’s right. I freeze grilled chicken, meatballs and sauce, pork carnitas, Mexican chicken and beef for tacos. I freeze mac and cheese, meatloaf, spinach lasagna rolls, soup, my own burger patties, homemade bread and rolls. I even freeze cookies, cheesecake, frozen strawberries, blueberries and corn. It’s all in there! When I cook, I make extra and put it in the freezer. That way, on a busy day I can have a meal ready in 20-30 minutes! Add a fresh veggie or salad and you’ve got a nice meal. And when your living through a PANDEMIC, it’s extra helpful to have all of this food on hand. Less trips to the grocery store, no eating out, safe and sound at home with a house full of food. USE YOUR FREEZER! It’s a good thing.

Grilled chicken from the freezer w/stuffed baked potato and asparagus

My own cheeseburger patty w/chili cheese fries and pickled beets

Fettuccine Alfredo w/chicken, broccoli and homemade garlic bread