Sunday, September 21, 2014


Meatballs! Having meatballs in the freezer means that there is always something available to eat. I like this easy recipe. Baking the meatballs on a cooling rack over a cookie sheet allows any fat to drip off and away.


1/2 lb ground beef
1/2 lb hot Italian sausage
1/4 c milk
1/3 c Betty Crocker Potato Buds
1 large egg
1 Tbs Worcestershire
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder


Pre-heat the oven to 400 degrees.
Line a cookie sheet with aluminum foil. Place a cooling rack over the foil lined cookie sheet. Spritz the cooling rack with nonstick spray.

In a small bowl, mix together the potato buds, salt, pepper, garlic powder and onion powder. In a separate small bowl, whisk together the milk, egg, and Worcestershire. In a large bowl, combine the beef and sausage. Add to the meat the remaining ingredients and combine together thoroughly.

Lightly shape the mixture into 1-1/4" balls and set the on the rack. Try to keep the meatballs the same size so that they bake evenly.

Bake until the meatballs reach an internal temperature of 160 degrees, about 20 minutes, but be sure to check with a thermometer.


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