It’s 6 days until Thanksgiving, and so I decided to take it easy this week by going simple and safe. But still delicious.
I’ve already made meatballs this year but they were quite different, and I already made a similar recipe that I turned into individual meatloaves. So, this isn’t a unique recipe to this year; however, it’s a new twist.
Mostly, I love this meatball recipe because it’s quick and easy. It takes 5 to 10 minutes of prep, and 15 to 20 in the oven, so it’s quick. And it’s made of things I mostly already have on hand, except the beef, so it’s easy.
But it has the added benefit of being very versatile. It can be made into spaghetti and meatballs, or it can be a meatball hoagie, or just eat them on their own or with a little sauce. My sweetie and I tend to prefer hoagies with cheese and sauce, but I always have spaghetti just in case.
It’s nothing fancy but it’s always a treat.
Here’s what I did, building off a Betty Crocker recipe:
- 12 oz. lean ground beef
- ⅔ c. dry bread crumbs
- ⅓ c. milk
- 1 t. Worcestershire sauce
- 1 small onion, diced
- 1 large egg
- 1 t. dried basil
- ½ t. rosemary chopped
- 1 clove garlic, minced (I used the jarred stuff)
- Salt and pepper, to taste
- Oil, for coating
Heat oven to 400 degrees.
Lightly grease a large rimmed sheet pan.
Mix together all the remaining ingredients in a large bowl, using your hands, until well combined. Shape into about 1-inch balls, and place on the prepared sheet pan. You should get about 24 with this amount.
Bake the meatballs for 15 to 20 minutes until cooked through.
Serve with warmed red sauce of your choice and cooked spaghetti or hoagies with provolone or mozzarella cheese, all to your tastes and liking, and enjoy!
*Programming note: I’ll plan to post early next week for Thanksgiving. If you want to shop in advance so you can have them over the holiday, here’s the ingredients list for pumpkin cookies:
- ½ c. Crisco
- 1 c. sugar
- 2 eggs
- 1 c. Libby’s pumpkin
- 2 c. all-purpose flour
- 4 t. baking powder
- 1 t. salt
- 2 ½ t. cinnamon
- ½ t. nutmeg
- ¼ t. ground ginger (I’ll probably use more)
- 1 ½ c. chocolate chips (I’ll use semisweet)