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  • Karen Wheeler

You're Gonna LOVE this!


These meatballs won't disappoint! I saw a chef mix the wet ingredients with bread crumbs before adding it to the ground meat. This way the bread crumbs, (or in my case Club Crackers) won't soak up the moisture from the meat. I tried it, and SUCCESS. I wish I would have gotten his name and could share it!!

I used 2 lbs lean ground beef, and separately mixed 2 eggs, 1/2 cup whole milk, 1/4 cup parmigiano reggiano, 5 cloves fresh garlic; minced, S&P to taste, 1/4 cup ketchup, 1/2 sleeve crushed Club Crackers, 7 fresh basil leaves; chiffonade, 1/8 cup fresh Italian parsley; chopped, 1Tbsp Italian seasoning. Whisk together and soak a couple minutes. Add liquid mixture to the ground meat and mix and shape into meatballs. Cook on medium high heat in a cast iron skillet until meat is browned. Transfer into a 350 oven and bake for additional 15 minutes. Place meatballs back on stove and add 4 cans crushed tomatoes and 1 Tbsp sugar. Cook for additional 15 minutes. Garnish with parmigiano reggiano and parsley. Serve over pasta, rice or in Hawaiian rolls.

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Tastes as vibrant as it looks

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