Meat Balls

Meat balls are something that have multiple uses. You can have them with all kinds of different sauces, taking them from Italian all the way to Asian. They can be frozen and kept for 3 months, so make lots and keep them handy. Have seen some complicated recipes, mine is simple. I want to keep the beef flavour. Making meat ball stroganoff so keeping the meat ball recipe separate.

2 pounds ground beef

1 onion minced very fine

5 cloves garlic minced

2 tablespoons butter

2 teaspoons  salt

2 teaspoons  pepper

1 tablespoon Worcestershire sauce

2 eggs beaten

1 cup breadcrumbs

1/2 cup milk

Mix breadcrumbs, Worcestershire sauce, and milk together and set aside.

Preheat a frying pan on medium heat with butter, add onion, garlic, salt and pepper, cook stirring often until onions are translucent, about 5 minutes. Set aside to cool.

In a large bowl add ground beef, breadcrumb mixture, beaten eggs, and cooled onions. Mix well with your hands, roll into ping pong sized balls and place on a tin foil lined cookie sheet. Bake in a preheated 350 oven for 40 minutes, turn after 20 minutes.


About Graham Stewart

This is me on a bad day.
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