Italian Meatballs

When I discovered that you didn’t have to stand over a frying pan of meatballs, I personally was elated. I find that laborious and messy. With the help of a small one Tablespoon cookie scoop, there is no guess work — all of them cook evenly because they are the same size, and I can spoon them onto the pan fast.

Meatball implements
Simple tools to make meatballs!

Now, put a special needs person in my place and this is perfect! The wins get even bigger:

  • No need to worry about trying to explain when the meatball is finished
  • Guesswork for size and safety of handling is made easier
  • Patience isn’t pushed while waiting on meatballs to have their turn to cook in the pan.

And who doesn’t want something more than sauce on pasta?! My Kid Cooks certainly do! They want MEATBALLS!

Bonus tip: Kid Cooks suggest you to make this and the tomato sauce. Save for the week. Heat some up each day in microwave, place in a thermos and take a hoagie/grinder roll and some shredded cheese with you in your lunchbox. Meatball subs at school — YUMMY!!


Makes 4 – 5 servings

Need:

Rimmed metal baking sheet

Small cookie scoop (1 Tablespoon size or use 1 tablespoon measure)

Large bowl

Get:

  • 1 pound ground beef (85%) or ground turkey
  • Parmesan cheese
  • ¼ cup dried breadcrumbs
  • 2 garlic cloves
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup milk
  • 1 egg
  • 1 Tablespoon vegetable oil

Prep:

  • Chop garlic cloves finely or use garlic press.
  • Grate/measure parmesan cheese to make ½ cup.
  • Crack egg into small bowl; add milk and whisk together.
  • Spread 1 Tablespoon oil on bottom of rimmed baking sheet.

Cook:

  1. Preheat oven to 500°
  2. In large mixing bowl, break up the meat (use fork or hands).
  3. Sprinkle over the meat:
    • Breadcrumbs
    • Garlic
    • Parmesan
    • Salt & pepper
  4. Pour milk & egg mixture over; use hands to mix completely.
  5. Scoop even meatballs with small cookie scoop or tablespoon measure; place evenly on oiled baking sheet.
  6. Bake for 15 minutes. Remove from the oven. Turn oven off.
  7. Serve.

Flavors adapted from Food Network Magazine, April 2017

pdf version of recipe >> Italian Meatballs

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