How to Make Meatballs

This is an Italian recipe for homemade meatballs. The meatballs are relatively easy to make, it just takes some time to mix the ingredients and roll the meatballs. The recipe for meatballs can be doubled or tripled so meatballs can be made ahead of time for future meals. Each single batch should make 40 meatballs. Ten pounds of hamburger and all the right proportions of other ingredients will make about 450 meatballs. The meatballs taste delicious in sauce even without pasta.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 pound of hamburger or ground chuck
• 1 cup of finely crushed saltine crackers
• 1/2 cup parmesan cheese
• 1 tablespoon minced parsley
• 1 clove of garlic finely minced
• 1/2 cup milk
• 2 eggs
• 1 1/2 teaspoons of salt
• 1/8 teaspoon pepper

How to Make Homemade Meatballs

1. Preheat oven to 350 degrees.

2. Crush up saltine crackers finely. Place the crackers in a freezer bag and crush with hands until all big pieces are crumbs. One sleeve of crackers will make one cup. Then add 1/2 cup of parmesan cheese, salt, pepper and parsley. Mix together with hands.

3. In a small mixing bowl beat the 2 eggs with a wire whisk and add 1/2 cup of milk. Add finely minced garlic to this mixture.

4. In a large mixing bowl, place 1 pound of hamburger or ground chuck. Add the cracker mixture. Then add the egg and milk mixture.

5. With hands mix together, making sure to blend everything together thoroughly.

6. Start rolling meatballs. Make sure the meatballs are smaller than a golf ball. Place rolled meatballs on a cookie sheet. Forty meatballs should fit on one cookie sheet.

7. Place cookie sheet with meatballs into the oven. Let bake for about five minutes. Use a turner to move meatballs around after five minutes and bake another five minutes.

8. Remove meatballs after ten minutes and place in a colander to drain any excess grease.

Tips & Warnings

• Before rolling the meatballs, wet hands with water. The mixture will not stick to hands as much.
• If making ahead of time, cool and place in a freezer bag. Seal and place in a refrigerator or freezer.
• Double or triple batches can be split up and frozen for a quick meal later on. Use a Ziploc freezer bag for best results.
• Always cool meatballs before placing in a Ziploc bag and the freezer.

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[apalmer]

on 3/28/2009 I have a meatball maker I can use these with. I bought it 2 years ago and it cuts the ball shapes out of the hamburger. I've never tried it. Now I have no excuse! 450 meatballs...wow! I'll freeze some of them.