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 **

VOILA!

Simple Versatile Meatballs!