All Purpose Meatballs
- 2 pounds ground beef
- 2 eggs
- 1/2 cup crushed buttery round crackers
- 1/3 cup parmesan cheese
- 2 T. milk
- 1 clove garlic, minced
- 2 T. onion, shredded on small holes of grater
- 1/4 cup chopped fresh parsley
- 2 t. salt
- 1 t. pepper
Preheat oven to 350 F. Mix all ingredients together in a large bowl until well combined. Use a tablespoon or small cookie scoop to portion and roll into balls. Place on a greased cooking sheet and bake for 20 to 25 minutes until the meatballs are no longer pink in the middle.
These meatballs are great to make on a Sunday afternoon and use throughout the week for spaghetti and meatballs, meatball sub sandwiches, with sweet and sour sauce and veggies stir-fried, and in Italian wedding soup. The meatballs also freeze very well. Roll the meatballs, place them on a cookie sheet and freeze the uncooked meatballs until firm in freezer. Take off cookie sheet and store them in a freezer back in the freezer for up to two months. You can pull them out and easily throw them into spaghetti sauce or soup and cook through for a quick meal.
Carrie Austin, Attica, Indiana