Tuesday, March 17, 2009

Italian Meatballs

Prep: 20 min., Cook: 35 min. We adapted and scaled down this recipe from Barbara Jean's Cookbook by Barbara Jean Barta, owner of the Barbara Jean's restaurant chain. Make a large batch of these, and freeze them in meal-size portions to cook during the week.

Yield - Makes 30 meatballs (6 to 8 servings)

1/2 pound mild Italian sausage, casings removed (or use ground beef)
3/4 pound ground turkey
1 cup fine, dry breadcrumbs
3/4 cup minced onion
4 large eggs, lightly beaten
3/4 cup grated Parmesan cheese
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried Italian seasoning

1. Combine sausage, ground turkey, and next 8 ingredients in a large bowl until well blended.
2. Gently shape meat mixture into 30 (1 1/2-inch) balls. Bake until done. Cool & Freeze.
3. Serve over hot cooked spaghetti, and, if desired, sprinkle with Parmesan cheese.
Southern Living, SEPTEMBER 2007

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