This recipe is quick and so simple the kids can help. If they can roll a playdough ball, they can make a meatball. I tend to make this in large batches so I can freeze leftovers for future meals of calzones, subs, or even more spaghetti. If you have a vacuum sealer, from experience, I know they can be kept at least a year in a deep freeze. If you’re out to make a year’s worth of meatballs, I’d suggest inviting a friend over break up the monotony. Bulk cooking goes a lot faster with an extra pair of hands.
For each pound of ground beef I add:
- 1 lb bulk hot Italian sausage (use mild if you’d prefer, but make sure it contains no gluten if you’re opting for a gluten free version)
- 1 finely minced clove of garlic
- 1/2 cup diced onion
- 1 egg
- 1 generous tsp Italian seasoning (omit if you use flavored bread crumbs)
- 1/4 tsp fresh ground pepper
- 1 cup breadcrumbs or gluten-free oats
Preheat your oven to 350F. Mix above ingredients thoroughly and shape into one inch meatballs. If your mixture is a little dry, add about 1/4 cup of water to the mixture. Place on a baking sheet and bake for 20 minutes. If you like a crispy outer layer, switch on the broiler and watch them carefully the last few minutes.