Monday, January 26, 2009

Parmesan Meatballs

Makila originally gave me this recipe. She discovered it on the back of a grated Parmesan cheese bottle.

1 lb. ground beef
1/2 cup Parmesan cheese
1/4 cup chopped, fresh parsley
1 egg
1 clove garlic, minced

Preheat oven to 375*. Mix meat, cheese, parsley, egg, and garlic. Shape into 12 meatballs. Place in a slightly greased pan. Bake 25 minutes or until cooked through. Makes 6 servings, 2 meatballs each.

This recipe is so easy to adapt to what you have in your cupboards! I never use fresh parsley, I use 4 t. of dried parsley flakes. Makila has used Italian seasoning and garlic powder instead of parsley and minced garlic. I typically use shredded Romano cheese instead of Parmesan. Find what works best for your family and make them that way!

Making more than 12 meatballs decreases the cooking time a bit because the meatballs are smaller. These are easy to freeze by placing on a cookie sheet or putting in a mini muffin tin. Put into freezer baggie once completely frozen.

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