These puppies are so tasty and versatile you would be silly not to try them. I have added them to marinara sauce and served with spaghetti, or to make into a meatball sub. You could also put them on a plate with toothpicks and serve as an appetizer. You can also bake them and then eat them off the pan. Not that I’ve ever done this. Ever.
- 2 lbs ground beef
- 2 eggs, lightly beaten
- ½ cup Italian salad dressing
- ¼ cup grated Parmesan cheese (dry stuff or fresh grated works too)
- 2 cloves garlic, chopped
- 1 cup bread crumbs
- Salt & pepper
Optional: ¼ cup finely chopped white onion
Makes about 80 1” meatballs (enough to share!)
Total prep time: 15 minutes
Total bake time: 22 minutes per tray X 4 trays
In a large bowl combine meat, eggs, dressing, cheese, and garlic. I like to mix it after each ingredient to ensure full integration. I use a fork or my hands. It’s super slimy but it’s the best way to get it all mixed up. Give it a try, live a little.
Add the bread crumbs last.
Spray a large cookie sheet or line with a silicon baking mat. The mat works marvelously.
Roll the meat mixture into 1” balls and place on the sheet. I got about 20-25 on each sheet. You can put them pretty close together as they don’t expand.
Bake at 350F for 22 minutes.
The rest is up to you!
A nice weekday meal that I like to put together… in a large skillet, add your fully cooked meatballs and equal parts ketchup and grape jelly (trust me!!). If I’m using all the meatballs it takes about a cup of ketchup and a cup of grape jelly. Allow to heat through and all the jelly lumps are gone. Serve over rice.