Can you really go wrong with spaghetti and meatballs? Well yeah you could if the meatball isn’t great. Hopefully, you will agree with me about how delicious this one is. It is a fairly simple recipe, but you will get your hands dirty. Best thing about this is that you can easily make it ahead of time and refrigerate or freeze until you’re ready to make the meal. Rage on.
Ingredients
- 1.5 lbs. Ground Chicken
- 1 lbs. Ground Italian Sausage(whatever your favorite is)
- 2 T Fresh Parsley, rough chop
- 2 Slices of Bread(I used 2 white heels, but the middle regular slice is fine)
- 1 Egg
- 1 Garlic Clove, minced
- 1/2 Tbsp. Garlic Chili Sauce
- 1/2 Tbsp. Worcestershire Sauce
- 1/2 tsp. Italian Seasoning
- 1/2 tsp. Salt and Pepper
Quick Directions
- Combine all ingredients in a bowl. Rip bread into small pieces before adding.
- Mix well, but don’t over mix.
- Form into 1 inch balls and place on a baking sheet that has been sprayed with cooking spray.
- Bake at 350 for 15-20 minutes or until 165.
- Makes about 24 meatballs.
Detailed Directions
Get all ingredients into a bowl. Make sure to shred the slices of bread into small chunks before adding them. I have heard soaking the bread in milk will help make a more moist meatball, but I didn’t try this so I can not confirm.
Go ahead and go in there with your hands. It will combine the ingredients well and won’t over mix which can cause the meatball to be tougher. You just want to make sure everything is incorporated or close to it.
Once you have it mixed, use some cooking spray on a baking pan and get ready to form your balls! Try to make about 1 inch balls. This doesn’t have to be exact but you do want each one to be about the same size as the rest so that they will cook in the same amount of time.
Bake them at 350 for 15-20 minutes. Pull out the thermometer at 15 minutes and see what you have. We want 165 for the meatballs. An easier way to get the thermometer into the center is to put it through one, then stack that on another ball and push the thermometer through it as well. This way part of the thermometer that will get the temp should be inside and get the actual temperature.
Once they are finished pull them out and let them cool if you don’t plan to use them right away or get ready to add them to your favorite tomato or Alfredo sauce. They will work great with both! Enjoy!
Things to Consider
The nice thing about baking these meatballs is how many applications this opens up. You can cool them down, and have a stand by ready to go in your freezer. Or have dinner almost complete for tomorrow’s dinner when you don’t have as much time in the kitchen. They work great in Alfredo sauce or tomato based sauces, the choice is yours! If adding them to a sauce, I suggest you add them before the sauce is warmed up in a sauce pan or frying pan. Heat on medium and let the sauce and meatballs come up to temp together. This will also help the meatballs take on a bit of the sauce flavor to make the dish more cohesive. If you like spicy, don’t be afraid to use spicy Italian sausage, or even add a dash of your favorite hot sauce into the mix. The choice is all yours and you should not be afraid to remember that. Rage on.
1 comment:
this sounds great! going to try it.
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