Meatballs

The other day my husband suggested we have meatball sandwiches for dinner.  I love meatball sandwiches actually, but I had not made them in a long time.  Meatballs are a great and versatile food.  They freeze well so you can make them in advance.  They work on pasta, in sandwiches, with couscous, etc.  Below is a very basic recipe, but you can easily add more to customize your meatballs.

1 pound of meat (beef, pork, turkey, or lamb)  I made plain beef ones this time but I think a beef/pork mix tastes better.)

1 egg

1/2 c. breadcrumbs

1 onion finely chopped or grated

Salt and Pepper to taste

Mix it all together by hand.  I have tried to do it with a spoon because I am not a fan of mixing meat by hand, but I always end up tossing the spoon aside because it really doesn’t work.  Roll into balls about one and a half inches wide.  Bake at 350 degrees for about 20 minutes.  I suggest lining your baking pan with tinfoil.  The meatballs leak out a bunch of fat and it is not fun to clean off your pan.

Variations:

Italian meatballs: add basic, oregano, and garlic to the meat

Greek meatballs: use some lamb in the meat base and add some mint

Swedish: add some nutmeg and cardamom

Or: add your favorite spices and make up your own custom meatballs

You can also vary the size of your meatballs, just vary the baking time.  For small ones, about half an inch or so, you can cook them on the stove top with a little olive oil.

Note: If you freeze meatballs, a good way to thaw them is to put them in a saucepan with a little water and put over medium heat until they are warm.

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