Ingredients:
2 lb Ground Beef Round 85/15
4 Garlic Cloves
1/2 cup Onion
2 Organic Cage Free Fresh Brown Eggs
1 Tbsp Ground Cumin
1 tsp Ground Black Pepper
1 tsp Seasoned Salt
1 tsp Red Pepper, Crushed
1 Tbsp Garlic Powder
Instructions:
1. Set oven to 350 degrees.
2. Beat eggs first, then add garlic (finely chopped), onion (finely chopped) and spices and mix.
3. Take ground beef and place in a bowl with ingredients.
4. Using your hands, form ingredients together. Make meatballs that easily fit in your hands and place on baking sheet.
5. Bake meatballs for 20-30 minutes or until cooked thoroughly.
I found that if I brown them in a skillet for a few minutes they hold together better on the baking sheet, but it’s not necessary. About half way through turn them a bit on the baking sheet to avoid glob-like meatballs.
2 lb Ground Beef Round 85/15
4 Garlic Cloves
1/2 cup Onion
2 Organic Cage Free Fresh Brown Eggs
1 Tbsp Ground Cumin
1 tsp Ground Black Pepper
1 tsp Seasoned Salt
1 tsp Red Pepper, Crushed
1 Tbsp Garlic Powder
Instructions:
1. Set oven to 350 degrees.
2. Beat eggs first, then add garlic (finely chopped), onion (finely chopped) and spices and mix.
3. Take ground beef and place in a bowl with ingredients.
4. Using your hands, form ingredients together. Make meatballs that easily fit in your hands and place on baking sheet.
5. Bake meatballs for 20-30 minutes or until cooked thoroughly.
I found that if I brown them in a skillet for a few minutes they hold together better on the baking sheet, but it’s not necessary. About half way through turn them a bit on the baking sheet to avoid glob-like meatballs.
I made these ahead of time and threw them in the freezer, then served them with Jennifer’s Spaghetti Sauce. When I make a large batch and freeze, I pull them from the oven a few minutes early since they will be re-cooked slightly when served.
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