Italian Meatball Seasoning |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 48 |
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Kathy Nieratko serves these meatballs with spaghetti sauce over pasta or in Italian rolls. I also use the seasoning mix for meat loaf and veal Parmesan, she writes from Fair Haven, Vermont. Ingredients:
8 slices day-old white bread, cut into thirds |
8 teaspoons dried oregano |
8 teaspoons dried parsley flakes |
4 teaspoons dried basil |
4 teaspoons dried marjoram |
3 teaspoons garlic powder |
2 teaspoons seasoned salt |
additional ingredients (for each batch of meatballs): |
2 eggs |
1/2 cup milk |
1/2 cup grated parmesan cheese |
1 garlic clove, minced |
1/8 teaspoon pepper |
1 pound ground turkey or beef |
2 tablespoons vegetable oil |
Directions:
1. Place bread on an ungreased baking sheet. Bake at 200° for 20 minutes. Turn; bake 15-20 minutes longer or until dried. Place bread in a blender or food processor; cover and process until crumbly. Add seasonings. Store in an airtight container in a cool dry place for up to 6 months. Yield: 2 batches (about 2 cups total).
2. To prepare meatballs: In a bowl, combine eggs, milk, 1 cup seasoned bread crumbs, Parmesan cheese, garlic and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; cook until meat is no longer pink. Drain on paper towels. Yield: 2 dozen.
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