Of course the meatballs are parbaked in the oven before adding them to a pot of homemade sauce to finish off cooking. Taking out all that excess grease from the meat makes a big difference on how your sauce will turn out.
Meatballs - 2014 Version
Ingredients:
3 lbs lean ground beef
1 (14.5 oz) can diced
tomatoes with sweet onions
2 eggs, beaten
1 and 1/2 cups Italian
flavored bread crumbs
3 Tbsp grated Romano
cheese
1 Tbsp garlic powder
Preparation:
Preheat oven to 350F;
spray a large jelly roll pan (aluminum sheet with edge) with nonstick cooking
spray.
In a large bowl, combine
all the ingredients thoroughly; use a 1/3 cup to help measure out the mixture
portions. Roll between palms of hands;
place on pan about a half inch apart.
Bake for a half hour; dab
each meatball onto a paper towel to remove any excess oil. The meatballs are only partially cooked, so
do not eat yet; place into pot of sauce to finish off cooking. If stovetop cooking, two hours; if slow
cooker (crock pot), four hours.
Makes 20 meatballs.
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