|Homemade meatballs and marinara sauce|
The meatball recipe is:
2 lbs ground meat (I used 1 lb ground beef and 1 lb ground turkey)
1/2 cup chopped bell pepper
1/4 cup chopped onion
1/2 cup chopped mushrooms
2 Tbls olive oil
2 eggs, beaten
2 Tbls milk
1 cup bread crumbs
1/2 cup grated parmesan cheese
Preheat oven to 350 degrees.
Into a heated skillet add the olive oil, bell pepper, onion and mushrooms. Sautee until soft.
Put sautéed vegetables into a food processor with the milk and process until soupy.
Combine all the remaining ingredients along with the pureed vegetables into a large mixing bowl. Mix well by hand or with a stand mixer.
Next line a cookie sheet or rimmed half-sheet pan with parchment paper. You actually can skip the parchment paper. But I have found using the paper keeps the meatballs from sticking to the pan.
Using a food portioner like the one pictured below, scoop out the meatballs onto the baking pan or cookie sheet.
I could get 20 meatballs on my half-sheet pan. After the meatballs were scooped out, I went back and hand rolled each scoop into a ball.
The meatballs when into the 350 degree oven for 20 minutes. This recipe will give you about 50 meatballs, depending of course on the size you choose to make them.
I put all the cooked meatballs onto one half-sheet pan which was lined with wax paper and put the pan into the freezer. Once the meatballs are frozen, they will go into a ziptop bag for future snacks.
When needed, place a few meatballs into a small sauce pan along with some of the marinara sauce. Gently heat until warm. These are much healthier if you don't microwave them warm, just saying.
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