Classic Meatballs

This is a classic and versatile Meatball recipe that can be for appetizers, meatball sub sandwich, spaghetti and with a sweet and sour sauce.

Ingredients:

• 1 pound lean DeBruycker Charolais Ground Beef

• 1/2 cup soft bread crumbs

• 1 large egg

• 2 tablespoons finely chopped onion

• 1 teaspoon minced garlic

• 1/2 teaspoon salt

• 1/8 teaspoon pepper

• Parsley (optional)

Directions:

Heat oven to 400°F. Combine meatball ingredients in large bowl, mixing lightly but thoroughly. Shape into 12 2-inch meatballs. Place on aluminum foil-lined rack on broiler pan sprayed with cooking spray. Bake in 400°F oven 24 to 27 minutes.

Tips:

• Don’t over mix! Over-mixing can make the meat tough.

• Use an ice cream scoop to make the meatballs equal in size.

• If your mixture is too dry when combining, add a Tablespoon of milk to keep it wet.

• Flip the meatballs halfway through so that the bottoms don’t burn

• If you don’t have fresh garlic or onion on hand, sub with garlic and onion powder.

You can make a double batch and freeze them for later. Cool the meatballs and transfer to a clean baking sheet and freeze for 1 hour. Once frozen, transfer to a ziploc bag or freezer container. Label and place them back in the freezer for up to 3 months.

*Use Meatballs for Spaghetti & Meatballs, Italian Meatball Sub Sandwich, Sweet & Sour Meatballs.

Eat well, Be Well and Do well,

The DeBruycker Charolais Family.