Prep time: 18 min
Cook time: 40 min

One day, as I was mixing up a batch of meatballs, I realized I basically had the makings of a meatloaf or kebabs right in front of me. Why not double (or even triple) the batch and have a head start on a couple more meals at the ready? I did just that, and have been using this shortcut ever since. You can use the entire recipe for meatballs and freeze half for another meal down the line. Also, if you prefer not to fry the meatballs, bake them at 400°F for 20 to 25 minutes. Half of this recipe will make 24 meatballs, serving 6; save the rest for one of the relay recipes.

Ingredients
1 cup dried bread crumbs
1 cup whole or low-fat milk
2 large eggs
11⁄2 cups (about 6 ounces) finely grated Parmesan cheese
1 large yellow onion, finely chopped
1⁄4 cup finely chopped flat-leaf parsley
4 garlic cloves, finely minced or pressed through a garlic press
2 teaspoons salt
1 teaspoon finely ground black pepper
31⁄2 pounds ground beef (preferably 90% lean)
1 tablespoon olive oil

Make the meat mixture. Place the bread crumbs and milk in a small bowl, stir together, and set aside. Whisk the eggs and 1 cup of the Parmesan together in a large bowl. Stir in the onion, parsley, garlic, salt, and pepper and then add the beef and the breadcrumb mixture. Stir with a wooden spoon or your hands until the mixture is well combined. Use your hands to roll golf ball–size pieces into smooth balls.

Cook the meatballs. Heat the oil in a large, nonstick skillet over medium-high heat. Add enough meatballs to fill the pan without overcrowding and cook, covered, until browned on all sides, 10 to 12 minutes total. Transfer the meatballs to a paper towel–lined plate, sprinkle with some of the remaining Parmesan, and set aside. Repeat with the remaining meatballs. Stir the meatballs into sauce or serve as is, sprinkled with the remaining Parmesan.

D2D
ground beef has a lot of flavor and stays nice and moist once cooked. to save a few cents per pound, grind your own the next time chuck roast is on sale. leave most of the fat on, and either ask the butcher to grind it or grind it yourself if you have a meat grinder or an attachment for your stand mixer.

Tags: big bang, freezable, ground beef, kid-friendly, meat balls, meatballs, prepare in advance Permalink: http://www.myd2d.com/2010/09/meatball-evolution/
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