The Versatile Meatball

Meatballs just don’t get the respect they deserve.  They are some of the hardest working foods out there.  We all love the versatile meatball.  They can be served as hor d’oeuvres at a fancy party or as crowd-pleasers at a tailgating event.  They can be served up on a bun for a hearty lunch, and they can be paired with pasta or spaghetti squash for a main course.  I have a great meatball recipe that has been in my recipe box for most of my married life, and it never disappoints.  In fact, an Italian friend of mine told me these meatballs tasted like the ones his nonna makes.  With the Super Bowl coming up, this simple food might be the answer to your “what to serve” dilemma.

Meatballs can be served at a fancy party, on a bun for a hearty lunch, or on pasta for dinner. - The 2 Seasons

 

MEATBALLS

 

1 pound ground meat ( I use ground turkey)

1 onion, finely chopped

1/2 cup fine bread crumbs

1 egg

1/2 cup Parmesan cheese, finely grated

1 teaspoon Italian seasoning

1 teaspoon salt

1 jar of your favorite pasta sauce (or your favorite homemade pasta sauce)

 

Mix all ingredients together and form into balls.  If you are making appetizers for a party, make the balls an inch in diameter.  If you are making them for a sandwich or for pasta, make the balls about two inches in diameter.  Refrigerate for at least 30 minutes.

Heat oven to 350 degrees.  Bake meatballs for 30 minutes.  Turn at 15 minutes.  The baking time will vary depending on the size of the meatballs.

When baking is complete, put the meatballs and pasta sauce in a saucepan and simmer for one hour, stirring frequently but gently.  Be careful, because they will burn.  When they are done, serve them as hor d’oeuvres, as sandwiches, or as a main course over pasta.

 

Thank you so much for spending part of your day with us.  We will see you tomorrow with our Saturday Selections.

 

 

Take care.