Most meatball recipes call for 1 lbs of ground meat. I think that is cute. When I make meat balls, I will make the shit out of those.
They are labor intensive. If I’m going to spend that much time making something, it better last a long time. I will freeze them almost immediately and just take out what we plan to eat. In our house 4 lbs of meatballs will last about a month, maybe longer if we forget we have some. Sometimes it is the only thing the toddler will eat.
The recipe calls for onion which is a pretty basic meatball ingredient, but I have been known to dice and toss in other veggies, like carrots or celery. You can go crazy and just toss in any veggies you have in the fridge. If you like it, add it. This is a pretty forgiving recipe.
Another tip: If you prefer a more sausage-like texture, toss everything, including the meat, in a food processor first. You will get a smoother texture.
This is a basic recipe. Easy to modify.
- 4 lbs ground beef/turkey/chicken/pork
- 3 large egg
- 1 onion, diced small
- 1 T salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 4 tsp dried oregano
- coconut oil/ghee/olive oil/any cooking fat
Preheat oven to 350
Prep a baking sheet with a piece of parchment paper.
Mix meat, spices, and egg in large bowl.
Roll mixture into golfball size meatballs, approximately 48 meatballs
Melt cooking fat in large skillet or cast iron. I like to use coconut oil.
Cook meatballs in skillet until each side is a nice golden brown
Place meatball on baking sheet with parchment paper.
Bake in oven an additional 8-12 minutes or until done.
Let cool completely before freezing.