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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 16 |
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I don't remember where I found this recipe - I've made it so often, I've memorized it. The trick to these meatballs is to only plan to use half of them - that's all I ever have left by the time I'm ready to put them in something else. It's the only time I've ever had ground beef melt in my mouth. Ingredients:
1 lb ground beef |
1/4 cup dry breadcrumbs |
1/4 cup water |
2 tablespoons chopped fresh chives |
1 teaspoon dijon mustard |
1 teaspoon worcestershire sauce |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Combine all ingredients in a bowl and mix really well.
2. Roll meat into 1 balls- at this point, you can either continue or freeze them for later use, providing your beef wasn't pre-frozen.
3. Arrange the meatballs on a rack over a foil-lined pan (for easy clean-up).
4. Bake in a 400ºF oven for about 10 minutes, or until meatballs are browned- you can also freeze them at this point, or use them in other dishes (or just eat them plain).
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