Meatballs

meatballs

Ok people. Let’s talk meatballs. Seriously, one of the greatest, most versatile foods of all time. You can serve them with so many different sauces, it is just ridiculous. And fabulous! Sweet and sour. Barbecue. Spaghetti. They are not biased. They’ll be Italian. Or Swedish. Your choice. Whatever mood you are in, they will accommodate. I love when food is easy going. Here’s my favorite way to make meatballs:

 

1 lb. ground beef

1 slice bread, crumbed

1/4 c quick oats

2 T sweet onion, diced small (optional)

1 egg

2 T milk

salt and pepper to taste

1/4 c flour

2 T butter or margarine

2 T vegetable oil

 

Gently mix beef, bread crumbs, oats, onions (optional), milk, egg, salt and pepper. Using cookie scoop, form into 1-inch balls. Roll in flour. In skillet over medium heat, melt butter. Add oil. When butter and oil are sizzling, add floured meatballs. Cook on all sides until browned evenly and cooked through.

 

Alternate cooking method:

After flouring meatballs, place in greased dish and bake at 350°F for 30-35 minutes or until browned and cooked through.

This entry was posted in Appetizers, Main Dishes, The Good Food. Bookmark the permalink.

2 Responses to Meatballs

  1. Lisa says:

    Hi, I’m just wondering what the purpose of the flour is?
    Thanks

    • Carol says:

      I believe the flour helps hold the meatballs together when they cook. It also makes a nice thick sauce if fried in butter/oil for when you make a dish like Swedish Meatballs (the thick butter/oil sauce is used to make a gravy).

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