Meatballs!
Doomed to a boring dinner of jarred sauce ::winces:: and pasta I decided to contribute something created with a little more love than the busy people at Ragu provide. My mother makes the best meatballs I have ever had, but I don't think mine shape up to shabby.
Preheat the oven to 375
start with:
1 pound of ground beef
1 minced clove of fresh garlic
about 1 cup of Italian-style breadcrumbs
about 3/4 cup of shredded parmesan cheese
sprinkle what might add up to about 1-1 1/2 tablespoons of Oregano
mash it up! It shouldn't feel gritty but you should be able to feel that there are breadcrumbs/dried cheese in the meat
sprinkle the mixture with some garlic powder (what? I'm Italian- garlic is a food group!
line a 15X10X1 pan with foil
form mixture into meatballs of desired size...I usually shoot for a size a little bigger than a golf ball
dribble approximately 1 teaspoon of extra virgin olive oil over the top of each meatball...makes it a little crispy on the outside.
pop those babies in the oven for about 25 minutes, will most likely depend on the size, or until they are cooked through
I personally take them out right before they are perfect because I love to simmer them in the sauce before serving.
and the final product:
Preheat the oven to 375
start with:
1 pound of ground beef
1 minced clove of fresh garlic
about 1 cup of Italian-style breadcrumbs
about 3/4 cup of shredded parmesan cheese
sprinkle what might add up to about 1-1 1/2 tablespoons of Oregano
mash it up! It shouldn't feel gritty but you should be able to feel that there are breadcrumbs/dried cheese in the meat
sprinkle the mixture with some garlic powder (what? I'm Italian- garlic is a food group!
line a 15X10X1 pan with foil
form mixture into meatballs of desired size...I usually shoot for a size a little bigger than a golf ball
dribble approximately 1 teaspoon of extra virgin olive oil over the top of each meatball...makes it a little crispy on the outside.
pop those babies in the oven for about 25 minutes, will most likely depend on the size, or until they are cooked through
I personally take them out right before they are perfect because I love to simmer them in the sauce before serving.
and the final product: