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Meatball Masterpiece

Homemade meatballs in a homemade Crock-Pot sauce (still searching for the right sauce recipe)

Part 1 – Preparing the meatballs

Preheat the oven at 350F

Ingredients (mostly obtained from a local farmer’s market)
1lb local organic “Grass Fed” ground beef
1 organic egg
2 tbsp H2O
½ c. Progresso Italian bread crumbs
¼ c. minced yellow onion (~1/2 a small onion)
½ tsp sea salt
Dash of ground pepper

Starting with the egg and working down the list, mix all the ingredients thoroughly together.  Then add the beef to the mixture.  (Remove rings from fingers; this part is going to get messy).  Kneed the beef into the mixture until homogeneous.  Roll 1in size balls in between the palms of your hands.  On a baking sheet (I used two lightly greased shallow pizza pans, though greasing is unnecessary because the beef with generate enough grease to allow them not to stick), arrange the balls evenly on the baking sheet.  I placed on the bottom 2 racks in the oven for 25 minutes.  Remove from the oven and cut one open to make sure they have been cooked thoroughly.

 

Should yield between 25-30 meatballs, depending on the size... I couldn't just have 1... there were 28 total before the picture :-p

In hindsight, I should have removed the bottom sheet out at the 23-24 minute mark.  Also, since this was my first attempt at meatballs, ever, I kept it simple… in the future, I may get more creative with spices, perhaps crushed red pepper flakes might be in order.  But I will say, they were very tasty and melted in my mouth.  I think the organic ingredients make all the difference.  I will have to freeze the meatballs until I have time to work on the sauce.

Part 2 – Preparing Crock-Pot sauce (stay tuned)

In the meantime, if you can’t wait, serve with cooked pasta + your favorite pasta sauce, topped with parmesan or mozzarella cheese.  Can’t go wrong with that!

Thanks for letting me hijack your blog ;)