Easy Beef Meatball Recipe

Every couple of months I go through a phase of foods that I am constantly craving.  A few months ago it was French fries and pizza, now it’s meatballs and mac ‘n’ cheese. Somehow I made my way through a batch of chicken pesto meatballs, and then my friend made me a batch from Teresa Guidice’s Fabulicious! Cookbook (by the way, I purchased it for myself also, you should definitely check it out if you haven’t) and today I made another batch to keep in the fridge to snack on during the week. I know I’ve written about Sunday Gravy versions that take forever to cook, but I wanted a fast version today, so I went back to basics and the basics are delicious.

Yes, you can use fresh garlic, parsley, etc. I was just too lazy to. It’s one of those days where I want to cook fast, so I can read and watch my reality telly.

Ingredients

1 lb ground beef (doesn’t have to be accurate, my package had 1.26 lbs and I used it all)

1 egg scrambled

1/2 cup grated parmesan

1/2 bread crumbs (I had panko)

1/2 cup milk

1/2 cup dried parsley

2 TBS garlic powder

2 TBS onion powder

1 TSP salt

1TSP black pepper

Oil to coat pan

1 bottle of really good quality tomato sauce. I used Rao’s, but you can use whatever you have on hand.

Now What?

In a pot that’s big enough to fit the sauce and the meatballs, pour in the sauce and start heating it up. While that’s going on mix the meat, egg, parmesan, bread crumbs, milk, parsley, garlic power, onion powder, salt and pepper together in a bowl with your hands. Make sure it’s incorporated well. Then heat up the oil in a pan and when that’s hot, start forming meatballs to whatever size you want and placing them into the pan. When you are done with that, start checking on the meatballs. When they have browned on the bottom, flip them/start browning them on other sides. Once the sauce has started boiling, put on the meatballs in the pot, lower the heat to a simmer and cook it covered for 30 minutes. The sauce and meatballs will have infused beautifully and you are good to go.

-Joyce Huang

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