PARTY MEATBALLS

“Miracles are like meatballs, because nobody can exactly agree what they are made of, where they come from, or how often they should appear.”  Lemony Snicket

I’ve always wanted to have a meatball recipe that could easily go from appetizer to main course.  I think I found the perfect meatball recipe.  I only changed it a little and, I assure you, it was for the better.  Honest.

Once again I used my submersible blender stick, which I’m sure has some kind of official name that escapes me right now.  So here we go with the recipe!

INGREDIENTS:

2 pounds ground beef

1/3 cup onion, minced

2 eggs

1 t salt

1/4 t pepper

1 T garlic

DISTRUCTIONS:

Preheat oven to 425 degrees.  Place all the ingredients, except the beef, into a pint, wide-mouth canning jar.  It should look something like this.

jar1

Wand it for about 30 to 45 seconds.  Then it should look like this.

jar2

Pour this over the ground beef, which is waiting patiently in a bowl.  Mix together with your hands.  This isn’t going to take too long.  Now get out a small scoop, one that’s a little over 1-inch in diameter.  Form meatballs and place them on a baking pan that’s lined with parchment paper.  There will be about 60 meatballs if you made them the right size and they will look like this.

mb-raw

Now bake these little darlings for about 5 to 10 minutes, so they’re just cooked through but not too firm.  Mine took 7 minutes.  They will then look like this.

mb-cooked

Aren’t these just about the most boring pictures you’ve ever seen in your life!  You’re welcome.  So instead of boring you with more pictures I’m going to give you a recipe for a lovely marinade, also known as dipping sauce.

INGREDIENTS:

1/2 cup soy sauce

1/2 cup water

1/4 cup Splenda granules

1/2 t pepper

1 T minced garlic

2 T sesame oil

2 green onions, sliced thin

DISTRUCTIONS:

Mix all the ingredients together in a small saucepan, cover, and on the lowest heat possible, cook for about two hours.  Let me assure you that the marinade improves with age.  Make it a day or two ahead if you can remember to that.

And if you’re going to use this marinade with the meatballs (recipe above) place them into a crockpot together on low about 2 or 3 hours before the party begins.

You can also dump the meatballs into your terrific, homemade spaghetti sauce (don’t forget to hide the jar) and humbly accept the applause.

These meatballs can be frozen, but not with the marinade.  The marinade can be frozen separately.  Enjoy!

Loveya – The Grandma

 

 

Grandma Pat Cooks meats

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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