Sunday, January 30, 2011

Versatile Meatballs

When we eat out I never order a meatball sub, spaghetti & meatballs, or meatloaf. Why?? Because I am very very particular about the taste of the meat. However, I do have a recipe from my grams that takes care of all the cravings I could have for these foods! Luckily, Steven likes the recipe too, even though when we were first dating and he discovered what I put into the meat -- he swore it was not going to be good, but agreed to try them. Some of his favorite foods are now made with these versatile meatballs! I will be updating with the two variations of meals you can make with these meatballs!

Versatile Meatballs :
1 lb Ground meat (beef / turkey)
1 Egg
3/4 C Fine Breadcrumbs (unseasoned)
1/4 C Bell Pepper (finely chopped & strained very well)
1/4 C Onion (finely chopped & strained very well)
1/2 t Salt
1 T Ground black pepper

- Preheat oven to 400
- Prepare a large baking sheet with foil & spay with cooking oil
- Combine all ingredients in a large bowl and mix well with hands -- Make sure all ingredients are incorporated into the meat
- Separate meat and roll into small balls about 1 inch wide -- Place on baking sheet
- Bake for 15-20 minutes (depending on the exact size of your meat balls -- check at 15, if they are cooked through remove from oven)
- Remove from oven and set aside to cool
** Make sure to strain the bell pepper & onion well -- or the liquid will ruin the consistency of the meatballs **


Simple Versatile Meatballs!


  1. Lovely and not boring meat balls :)
    I dont like to order anything of minced meat out cause I doubt about the quality of the meat.. :)

  2. Thanks! I don't either -- who knows what they throw in "minced meat"...