I should have called these thunderstorm meatballs, since I always seem to make them during a storm. These are made by request from my four year old son, who wanted big meatballs on his spaghetti.
This is a pretty basic meatball recipe. I usually use it for spaghetti and meatballs, but once in a while I do some sweet and sour meatballs with a teriyaki sauce. These freeze really well, too, so if you are more motivated than me, you can make a double batch and put one in the freezer.
Meatballs.
makes about 24 meatballs, 1 tbsp. sized
375 degree oven, or stovetop
1lb ground beef, or ground turkey
1 cup fresh breadcrumbs (2 slices of bread)
1 small onion, minced
2 cloves garlic, minced
1/2 tsp baking powder
1/2 tsp salt
1 Tbsp olive oil
1 egg, slightly beaten, optional in place of the olive oil
Preheat oven to 375 degrees and line a cookie sheet with foil.
For a single batch, I usually make everything in my food processor. With a double recipe, I mix it in the Kitchenaid mixer, but do all the chopping with the food processor.
Make breadcrumbs by buzzing two slices - and the heels of the loaf work great for this - in the food processor for a few seconds. Empty breadcrumbs onto a plate or bowl. Mince onions and garlic in the food processor for a few seconds. Add in the beef and breadcrumbs, and while pulsing the mixture sprinkle in the baking powder and salt through the feed tube, then drizzle in the oil or egg.
Drop by rounded tablespoonful onto the cookie sheet. Bake for about 20 minutes, until well browned and there is no pink inside. These can also be done in a frying pan, and take about 13 minutes.
