I have purchased the non-organic before and thought it was OK (better than most), but I bought the organic three pack at Sam’s Club and it’s fantastic for a jarred sauce. I had no idea the organic would taste so much better, but then again organic milk taste better than regular so I guess it makes sense.
Below I have the recipe designed for either using the meatballs in a sauce right away or baking them in the oven for future use. Whatever makes you happy!!
- 1 lb. lean ground beef
- 1 egg
- 2 Tbsp. milk
- 1/4 cup Italian bread crumbs
- 1/4 cup parmesan cheese
- 1 tbsp. dry minced onion
- 2 tsp. Worcestershire sauce
- 1/2 tsp. garlic powder
- 1/8 tsp. pepper
Directions:
- To a mixing bowl add one egg and whisk until smooth, then to the bowl add milk, dry onion, Worcestershire sauce, garlic powder and pepper. Mix well.
- Next add ground beef to the bowl and mix well. Using wet hand may work best. The ground beef mixture will be overly wet but don’t panic because it will come together.
- To the ground beef mixture add parmesan cheese and Italian bread crumbs and mix well.
- Cover the bowl with Press’n Seal or plastic wrap and allow the meat to rest for 30 minutes or more.
To a pot of sauce:
- After the resting period roll meat into one inch meatballs.
- Add each ball to a pot of heated sauce.
- Once the meatballs are in the sauce do not stir them for 20 minutes so that the meatballs can set (if you stir them before they start firming up they will break to pieces).
- After 20 minutes you can stir them.
- The meatballs should be completely cooked within another 10-15 minutes
To the Oven:
- After the resting period roll meat into one inch meatballs.
- Preheat oven to form into meatballs and place on a pan.
- Bake at 350 degrees for 25-30 minutes until meatballs are no longer pink in center.
- You can turn them after 15 minutes.
- All to cool and freeze or use in some other fashion.
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