Wednesday, April 16, 2014

How I make a spicy meatball.

To my vegetarian friends, look away.
Nothin' to see here...nothin' to see...
Fellow carnivores? Come on in!
I've shared my meatloaf story on this blog before in a tale of how, as a teenager, I was forced to make meatloaf once a month. The flip side of that is that I make a really good meatloaf - it's one of Doug and Carrie's favorite things I make. And when I make meatballs I mix them up like I do my meatloaf, just form them into balls instead of mashing the mixture into a loaf pan.



Two pounds of lean ground beef, two eggs, some bread crumbs (3/4 cup...ish?), salt, pepper, oregano, fresh basil, an onion that's been caramelized in some olive oil, and some fresh garlic too.
 
My grumpy faced little garlic holder is actually an egg separator that I got in Bisbee, Arizona from this really fun pottery shop down there. You crack an egg into it and then pour the egg white out his funky little mouth. I used it for that once, just to see how it worked (well), and now I just use it to hold my garlic.


Yes, I make some really big meatballs. And instead of searing them in a frying pan and taking a risk that they'll fall apart, I spray some non-stick spray in a muffin tin and bake them at 350° for 30 minutes. Then I put them in a pot of spaghetti sauce (I use store bought, two jars) and continue cooking them for a couple of hours on low heat on the stove.
 
One and a half meatballs makes a great sandwich (cut in half they lay better on the bun) and I served them with some zucchini fries. And for the record, my eyes are usually too big for Doug's stomach. ;o)

This was a really yummy dinner on Sunday night! Carrie swung by the house for "take out," and we even had enough leftover to freeze for another meal in the future.

Do you make meatballs at your place?

13 comments:

Sian said...

I'm going to pin this to remind myself that I could bake them in the oven instead of frying. Thank you :)

Susi said...

My husband would love that meatball sandwich. Me, I'd love the fries. I just came across a recipe for homemade microwave spagetti sauce that I plan to try out also.

Sinead said...

These look so yummy Deb! Thank you for sharing the recipe - and I love the idea of baking them rather than frying.

Fiona@Staring at the Sea said...

Clever idea to cook them in the muffin tin. That would work well for other mixtures that have a tendency to fall apart in the frying pan. I'm not a veggie, but I haven't eaten beef for 25 years!

scrappyjacky said...

I love the idea of cooking them in the muffin tin....I'm going to try that next time I make them.

Alison said...

What a clever idea to use a muffin tin!
Alison xx

Carrie Rosalind said...

They were super yummy! :)

Karen said...

Not often, but now that I know to bake them in the oven first, I may do it more frequently! They look yummy!

Amy said...

I make chicken balls to go in a Thai inspired soup we all love, they are filled with ginger, lemongrass, coriander/cilantro and mint. I often bake meatballs too but your idea of popping them into the muffin pan is excellent!

debs14 said...

What a genius idea to start them off in a muffin tray! I don't often cook meatballs but this way sounds so easy I may have to try again!

Gail said...

What a great idea baking them - so much better than frying. I love the idea of using the muffing tin. I'll have to try that next time I make them which will probably be next weekend. :) Thanks!

Margaret said...

I do have a hard time saying no to a good meatball.

Maria Ontiveros said...

This looks so delicious! I have a meatball recipe that I like and, yes, carmelizing the onions ahead of time really makes a huge difference! I brown them in a cast iron skillet and then finish them in the oven.
Rinda

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