Meatballs

By far, this is the recipe that Jen loves the most and always hopes for when they come for dinner and games. Here you go. Happy New Year's Eve!

I love having meatballs in the freezer, so this normal recipe for a set of appetizer meatballs normally gets made in either five or ten pound sessions. These are great for appetizers, spaghetti and meatballs, meatball sandwiches, or just a main dish with a baked potato on the side.

Ingredients:
1 lb ground beef
1 medium onion, chopped (about ½ a cup)
1/3 cup dry bread crumbs (I normally use Italian or I use Stove Top Stuffing Mix)
¼ cup milk
1 egg
1 teaspoon salt
1/8 teaspoon pepper

You can add any vegetable that you would like to the mixture (green bell peppers, carrots, zucchini, mushrooms). Use up what is in the fridge and you can puree to hide from kids!
This is also where you can add anything of your liking. The above is a great base recipe that I use and change for nearly every recipe!

Directions:

Mix ground beef, onion, crumbs, milk, egg, salt, and pepper.
Shape mixtures into thirty 1-inch balls.
Place in ungreased 13x9x2 inch baking pan.
Cook uncovered in 400 degree oven until done, about 15 minutes.

I do not like to bake my meatballs in the oven. I prefer to use a counter top electric skillet. I heat it to 400 degrees and place meatballs in batches. As the meatballs cook (4 minutes or so) I flip them so that all sides are nice and browned and crispy.

To Freeze:
Place meatballs on ungreased cookie sheet; freeze uncovered until firm, about 20 minutes. This allows for partial freezing and prevents the meatballs from sticking together in the freezer. Place in plastic bag and use as needed. Since they are already cooked, you will only need to heat in the microwave or in your sauce.