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On March 9th we celebrated National Meatball Day, wherein I provided you
with links to a lot of varied and delicious meatball recipes. That day I
decided to try a new recipe, and I think it is probably my favorite overall. I
made good-sized meatballs so that I could enjoy them with either my homemade marinara sauce or with homemade gravy. While they have a definite Italian bent, the
beauty of these meatballs is that they go well with either treatment. They are
tender, flavorful, and spicy, but not
so spicy has to be off-putting by people who don’t care for too much heat.
We’re all home this week, and for a number of weeks in the future I reckon, so
experiment with some recipes. My guess is that you have all of these
ingredients on hand, so try them. If not, thank goodness for Amazon!
Meatball Nirvana
Adapted from Allrecipes.com
1 lb. ground chuck
½ t. sea salt
1 Melissa’s shallot, diced
¼ c. finely chopped fresh mushrooms
½ t. garlic salt
1 ½ t. Italian seasoning
¾ t. dried oregano
¾ t. crushed red pepper flakes
2 drops Frank’s hot pepper sauce, or to taste
1 ½ T. Worcestershire sauce
1/3 c. milk
¼ c. Parmesan cheese
½ c. Italian breadcrumbs
Preheat an oven to 400ºF.
Place the beef into a mixing bowl, and season with salt, shallot,
mushrooms, garlic salt, Italian seasoning, oregano, red pepper flakes, hot
pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan
cheese, and breadcrumbs. Mix until evenly blended, form into 1½” meatballs, and
place onto a baking sheet.
Bake in the preheated oven until no longer pink in the center,
20 to 25 minutes.
