Steve’s Meatballs

Steve’s Meatballs

What was a Sunday dinner at Rose’s without meatballs?  This is a dish that a pinch of and a handful of that really comes to play. A dish that my side of the family would kill for, a plate of pasta topped with some of Rose’s meatballs.  You really have to make these every week so you get it down. But then I would be 900 lbs. Quick easy but soooooo good.

This is my take of her recipe.

Ingredients

  • 2 lbs. of ground sirloin I used 93% lean
  • 3-4 eggs – 2 per lbs
  • About 1.5 handfuls of seasons bread crumbs and 1.5 handful of oat bran, each handful was about 1/4 cup
  • splash of milk maybe around 1/4 cup
  • Heaping tablespoon or dried parsley 
  • About 1/3 cup grated parmigiana Reggiano cheese
  • Heaping tablespoon of dried basil 
  • A couple of teaspoon of garlic powder
  • About a tablespoon of onion powder
  • 1 tsp. Salt and fresh ground pepper if you want a spicy meatball either use more pepper or add 1/4 teaspoon of red pepper flakes

How:

Preheat oven to 350◦

Line a backing sheet with high sides with tin foil and drizzle with then and spread olive oil

in large bowl mix  bread crumb and oat bran with milk let sit for 3-5 minutes

now mix all other ingredients together thoroughly. Using a medium ice cream scoop, scoop out and shape into 2” balls. (Approximately) and line the pan with meatballs leaving a little space between each.

Hint: I always have a small bowl with some olive oil in it to keep dipping my hand in it for when I form the meatballs

Convection Bake for about 15-30 minutes, checking after 20 minutes. The will be firm but not too firm. You can place sauce until ready to serve. if you want check with instant thermometer temp 138ish

Note: I think when going to serve that putting in sauce and let them simmer with the sauce make them come out very moist and as Lyn said melted in your mouth. 

                           

Rose’s Meatballs

Rose’s Meatballs

What was a Sunday dinner at Rose’s without meatballs? This is a dish that a pinch of and a handful of that really comes to play. A dish that my side of the family would kill for, a plate of pasta topped with some of Rose’s meatballs.  Lyn and I used to sneak these into Dad when he was in the hospital. Well this was my first try and Lyn says I did ok. You really have to make these every week so you get it down. But then I would be 900 lbs. Quick easy but soooooo good.

I must first say we will probably never be able to master what she did but practice is a lot of fun.

Ingredients

  • 2 lbs. of ground sirloin I used 93% lean
  • 4 eggs – 2 per lbs
  • About 3 handfuls of seasons bread crumbs, each handful was about 1/4 cup
  • About a tablespoon or dried parsley (about a table spoon)
  • About 1/3 cup grated parmigiano reggiano cheese
  • About a table spoon of dried basil (about a table spoon)
  • A couple of teaspoon of garlic powder
  • About a tablespoon of onion powder
  • 1 tsp. Salt and fresh ground pepper

How:

Preheat oven to 350◦

Line a backing sheet with high sides with tin foil and drizzle with then and spread olive oil

Mix all ingredients together thoroughly. Using a medium ice cream scoop, scoop out and shape into 2” balls. (Approximately) and line the pan with meatballs leaving a little space between each. Bake for about 20-30 minutes, checking after 30 minutes. The will be firm but not too firm. You can place sauce until ready to serve.

Note: for Xmas I put in sauce and let them simmer with the sauce they came out very moist and as Lyn said melted in your mouth.