Wednesday, June 15, 2011

Italian Meatballs


I don't think I ever make the same meatball twice.  Here's what I did this time:

2 pounds ground beef
1 cup crushed wheat saltines
1 tablespoon garlic powder
1 tablespoon onion powder
1 can tomato sauce
1 egg
1 package Italian dressing mix
1/2 cup water

Mix everything together (with your hands works best).  I use my cookie scoop to drop meatballs into the pan.  It makes them all around the same size.

Bake at 375 for 30 minutes.

I gave a few to my "taster" and he said "They have a melt in your mouth quality to them!"

I bagged them up in meal-size portions, labeled them, and put them into the freezer.  On the day I want to serve them, I'll put them straight from the freezer into my mini crock pot first thing in the morning and they'll be defrosted and heated through by lunch time.



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