I had a friend call me once and ask me how I made my meatballs. I told her exactly what I did at the time she asked. I cut open the bag and dumped them into my slow cooker and poured in some bar-b-que or marinara sauce.
There are several foods that I remember enjoying from my childhood that I have never attempted to make. Fried chicken, beef fingers, and homemade meatballs being the three chief dishes. After the conversation with my friend though, I started looking for recipes for meatballs and found two that looked good, one with ground sausage added in and one without. I prefer the one without and that’s what I’m sharing today. (I think I would like to try an Albanian meatball…it has feta cheese mixed in!)
Interesting fact: Recipes for various kinds meatballs have been found in cookbooks dating as far back as the 4th and 5th century. Also, many countries and cultures have their variation of meatballs but apparently they are rarely on the menu of restaurants in Italy because it is considered a simple home food.
When I decided to make some from scratch I was surprised at how quick and simple they are to make and how tasty they are baked instead of fried. I used more meat than the original recipe called for and adjusted my seasoning however, I did not change the other ingredients and they tasted fine. Quite good actually according to comments from friends at church that ate them and the empty slow cooker I brought home.
That’s it! I placed mine in the slow cooker with some brown gravy and paired them with mashed potatoes and corn on the cob. They could obviously be paired with pasta and a sauce, bar-b-que sauce, or a marinara sauce for subs. I think they would also be tasty formed into smaller balls and eaten as an appetizers with different dipping sauces. I’ve also found recipes where people have added in rice and all kinds of minced veggies, as well as other meats. And isn’t there a recipe somewhere with some kind of sauce made using jelly?
Not sure I want to try that but let me know if you do.