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Wednesday, July 6, 2011

Meatballs

2 lbs ground sirloin
1 cup Italian Bread crumbs
1 tsp salt
½ tsp Black pepper
1 tsp Garlic powder
½ tsp Basil
½ cup Grated Parmesan Cheese
½ cup Grated Romano Cheese 
(you can use all Parmesan or Romano if you like)
2 eggs

Set the oven rack to the lower-middle position and set it to broil. Line a large baking sheet with foil and lightly grease it with olive oil. Set aside.

In a mixing bowl add the ground sirloin, Italian bread crumbs, spices, grated cheese, & eggs. Mix thoroughly with hands until combined. 

Measure & roll beef mixture into about ⅓ cup (3oz) rounds, about the size of an egg. Evenly space them on the baking sheet, there should be about 15-16 meatballs. 

Broil the meatballs until the surface is browned, about 10 to 12 minutes. Turn over and cook for an additional 2 to 3 minutes to lightly brown the other side.

**Sometimes I freeze some of the meatballs for another meal. Just leave them on parchment paper on a baking sheet or cutting board until room temp. Then put that directly in the freezer. After 2 hours transfer to freezer bag or freeze with your food saver if you have one.  Good for up to 2 mos

    For Meatballs & Gravy
    Peel potatoes (as many as you think you’ll need, I usually do 1 potato per person, I use the golden potatoes) Cut each potato in 4 length wise.  Brown in your large pot or pan just lightly on a side or two.  Throw the meatballs in.  Add a family size can of Cream of Mushroom, 1 cup water, & approx ¼ cup of white wine.  Simmer for 15-20 min.
    **OR** You can skip the potatoes and simmer the meatballs in the gravy and spoon over cooked Jasmine Rice.  We do that alot.

    For Spaghetti & Meatballs
    I recommend you use my sauce recipe, but you can use a jar of whatever you use.  Do the meatballs as directed above.  Then add them to the sauce.  Simmer for about  ½ hour.  Choose your pasta! (I always use wheat pasta of some sort)

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