Changing Tastebuds & Meatballs
Growing up I would not touch meatballs. I wasn’t the biggest fan of meat in general. I used to say I could be a pescatarian (vegetarian that eats fish), but I totally take that back. I love red meat now and often opt for it when we eat out. I partially attribute this change to living with Walter since he usually chooses red meat over any other type. But I also think it has a lot to do with my tastebuds changing and maturing. There are very few things that I won’t eat anymore. Of course I have preferences, but I used to be much pickier and now I am basically open to trying all types of foods.
Anyway… the reason we had meatballs for dinner was because I was multitasking to get ready for our New Years Eve party! I made 52 mini-meatballs – we had 8 for dinner and I froze 44 for the party. I will be making them into a slow cooker meatball appetizer – tune in Monday for the recipe 🙂
(mini-meatballs ready for freezing)
For dinner, I took the 8 mini-meatballs, covered them in tomato sauce and cheese and served them over a spinach salad. Dinner was ready in a flash!
(meatballs served over spinach salad)
Baked Meatballs
- Total Time: 35
- Yield: 52 1x
Ingredients
- 2.5 pounds ground beef
- 1 pound ground pork
- 1/2 cup red onion, chopped
- 1 glove garlic, crushed
- 2 eggs
- 1 cup bread crumbs
- 2 tbs Worcestershire Sauce
- 1/2 tsp parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Preheat over to 400 degrees
- In a large bowl, combine all ingredients
- Using your hands, work all ingredients into the meat until combined
- Line a baking sheet with aluminum foil
- Form meat into 1 inch balls
- Place on baking sheet
- Bake for 20 minutes or until baked through
- Prep Time: 15
- Cook Time: 20
One great thing about meatballs is that they are very adaptable. If you don’t like garlic, leave it out. Want to add cheese – go for it! As long as you have the meat with eggs and breadcrumbs to hold it together you can flavor them any way you like!