Earlier this week I promised to share my meatball recipe with you. I shied away from making homemade meatballs for years. One reason being that they are a great convenience food that can be grabbed out of the freezer section at the grocery store and prepared with no effort. The second reason was that I didn't want to spend time cooking anything twice. Many recipes require you to pan fry or bake the meatballs before simmering them in a sauce. Too labor intensive for me.
But, a few years ago, while adding store bought frozen meatballs to my slow cooker, I began to wonder if I could add raw meatballs directly to my sauce. The answer is: Yes! So, I have been making my own homemade meatballs ever since. I like the fact that I can season them any way that I choose with Italian Seasoning, BBQ Rub or even Onion Soup Mix. They can be made with any lean ground meat and can be frozen for later, then added to sauce without having to be defrosted. They can be served over pasta or rice, in hotdog rolls as subs, or eaten with toothpicks as an appetizer. Our favorite is ground pork with Italian Seasoning (pictured above) served as subs.
Meatballs
1 lb. lean ground meat (beef, pork, or turkey)
1 egg
¼ cup bread crumbs
2 Tbsp. Seasoning (Italian, BBQ, or Onion Soup Mix)
4 cups of sauce (pasta sauce, BBQ sauce, or Gravy)
Add the first four ingredients to a large bowl. Slowly incorporate the ingredients using a fork, or your hands. Roll into small meatballs (28-32).
To Cook Immediately: Place meatballs into a large skillet along with sauce. Simmer on medium low heat until meatballs are fully cooked (about 1 hour for freshly made meatballs or 1 ½ hours for frozen meatballs). Or, cook them in the slow cooker on low for 4-6 hours.
But, a few years ago, while adding store bought frozen meatballs to my slow cooker, I began to wonder if I could add raw meatballs directly to my sauce. The answer is: Yes! So, I have been making my own homemade meatballs ever since. I like the fact that I can season them any way that I choose with Italian Seasoning, BBQ Rub or even Onion Soup Mix. They can be made with any lean ground meat and can be frozen for later, then added to sauce without having to be defrosted. They can be served over pasta or rice, in hotdog rolls as subs, or eaten with toothpicks as an appetizer. Our favorite is ground pork with Italian Seasoning (pictured above) served as subs.
Meatballs
1 lb. lean ground meat (beef, pork, or turkey)
1 egg
¼ cup bread crumbs
2 Tbsp. Seasoning (Italian, BBQ, or Onion Soup Mix)
4 cups of sauce (pasta sauce, BBQ sauce, or Gravy)
Add the first four ingredients to a large bowl. Slowly incorporate the ingredients using a fork, or your hands. Roll into small meatballs (28-32).
To Cook Immediately: Place meatballs into a large skillet along with sauce. Simmer on medium low heat until meatballs are fully cooked (about 1 hour for freshly made meatballs or 1 ½ hours for frozen meatballs). Or, cook them in the slow cooker on low for 4-6 hours.
To Freeze For Later: Place meatballs on a cookie sheet, without allowing them to touch each other. Place in freezer until completely frozen. Remove from pan and store in a zippy bag until ready to use.
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