Main Dishes |
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Meatballs for a Smaller Crowd - 2012
Recipe courtesy of Ron Wozny
Makes 25+ meatballs (about 2 oz. each) for spaghetti and meatballs
INGREDIENTS
PREPARATION
Combine all ingredients. Wet hands and shape all into meatballs by hand about the size of a ping-pong ball (they will lose 1/3 their size after cooking). Bake in oven 1 hour at 325 degrees.
Depending on the size and how many made, add 2-3 meatballs and some sauce to each spaghetti serving.
This is a scaled version of the recipe we made for our 2011 Blue & Gold banquet. I think the most fun, however, was making them with Kelli and Aaron Busby, Mr. Lee and Aunt Sherry while sipping a few glasses of vino!
- 4.5 pounds Ground beef
- 4 eggs
- 2 1/4 teaspoons black pepper
- 1 large onion, chopped very fine
- 2 cloves garlic, minced
- 1 1/2 cups Italian bread crumbs
- 3/4 cup grated parmesan cheese
- About 1 to 1 1/2 cups water (enough to make soft mixture, don't add all of the water at one time. Mixture should be moist but not so that the meatballs fall apart.)
PREPARATION
Combine all ingredients. Wet hands and shape all into meatballs by hand about the size of a ping-pong ball (they will lose 1/3 their size after cooking). Bake in oven 1 hour at 325 degrees.
Depending on the size and how many made, add 2-3 meatballs and some sauce to each spaghetti serving.
This is a scaled version of the recipe we made for our 2011 Blue & Gold banquet. I think the most fun, however, was making them with Kelli and Aaron Busby, Mr. Lee and Aunt Sherry while sipping a few glasses of vino!