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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Portions of this recipe were artfully stolen from various meat ball, meat loaf, and hamburger recipes over the years and skilfully blended by yours truly. They're good-if I do say so myself. Ingredients:
1 lb ground chuck (hot or mild for danish) or 1 lb italian sausage (hot or mild for italian) |
4 tablespoons dry breadcrumbs |
1 tablespoon dried onion flakes |
1/2 teaspoon garlic granules |
1 teaspoon italian seasoning |
kosher salt, to taste |
fresh ground black pepper, to taste |
1 egg |
2 tablespoons half-and-half |
1 dash worcestershire sauce |
Directions:
1. Mix dry ingredients.
2. Lightly beat eggs, Worcestershire sauce, and half-and-half; add to dry ingredients and mix well.
3. Add the meat of your choice, mix well. Form into 3/4-inch balls.
4. (I cheat, after I roll them I flatten mine until they're about 3/8-inch thick. They're easier to fry that way, just flip them with a spatula when one side is done instead of rolling them around trying to get them evenly cooked on all sides).
5. Brown well on all sides; drain on a paper towel.
6. To freeze, place freezer paper, slick side up on a cookie sheet.
7. Arrange the cooled meat balls on it.
8. When frozen transfer to freezer bags.
9. I usually make a double or triple batch so I'll have extra to freeze, they're that handy to have about.
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