SAVORY ITALIAN MEATBALLS OR MEATLOAF
You'll have enough juicy meatballs for everyone, and they will keep coming back for more. Make the meatloaf instead and your guests will be in awe of your culinary skills.
Provided by NormCooks
Categories Meat
Time 2h5m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Wash your hands.
- Form your ground beef into a tube on a large cutting board. Cut a slice down the middle of the tube forming a pocket along it's length.
- Remove the Italian Sausage (optional) from casing and place it into the pocket, then sprinkle all other ingredients over it (except the Spaghetti Sauce).
- Knead your ground beef tube with your hands until all ingredients are mixed thoroughly.
- Form your meatballs rolling them with the palms of your hands.
- If you are making meatloaf instead of meatballs, form your meatloaf tightly and bake it on a broiler pan (so the grease will drain through the holes) at 350 degrees for 30-45 minutes. During the last 10 minutes of cooking, pour your favorite Spaghetti Sauce over your meatloaf. When the meatloaf is done, it is ready to serve.
- Place your meatballs on tin foil in a large roasting pan. Roast at 350 degrees for about 35 minutes. This recipe makes about 50 meatballs. You may need to use 2 roasting pans depending on your pan size. Remove from oven when done.
- Pour your sauce (I always use Paul Newman's Sockarooni Sauce) into a crockpot until it is about 1/2 full. Add your meatballs and cover with a bit more sauce. Freeze any extra meatballs or set them aside in your fridge for a second serving later.
- Set your crockpot on high. Your meatballs will be ready to serve in about 1 hour.
- Try to keep the crowd back once word spreads about the juicy Italian flavor. Whatver else is happening at your party, a line will always be formed in front of your meatballs.
Nutrition Facts : Calories 343.5, Fat 19.9, SaturatedFat 7.1, Cholesterol 77.1, Sodium 657.6, Carbohydrate 15.7, Fiber 0.7, Sugar 10.8, Protein 23.8
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Meme Family
[email protected]I've made these meatballs several times now, and they're always a hit. They're perfect for parties or potlucks.
Joseph iya Kourouma
[email protected]These meatballs were a bit too spicy for my taste. I think I'll use less red pepper flakes next time.
Umar Bello SB
[email protected]I love that this recipe uses fresh herbs. It really gives the meatballs a delicious flavor.
Mak Mahim
[email protected]These meatballs were so easy to make, and they turned out so well. I'll definitely be making them again.
Taka khan
[email protected]I made these meatballs for my Italian grandmother, and she said they were the best she's ever had! That's high praise coming from her.
Aniero Chisom
[email protected]These meatballs were a little bland for my taste. I think I'll add some more garlic and onion next time.
Michael Adah Andaleyei
[email protected]I've never made meatballs before, but this recipe made it easy. The meatballs turned out perfectly, and they were so delicious.
Sajjad Saleem
[email protected]These meatballs were easy to make and tasted great. I served them with spaghetti and meatballs, and my family loved them.
Khalifa Muhammad
[email protected]I'm not a huge fan of meatballs, but I really enjoyed these. They were so moist and flavorful, and the sauce was delicious.
Charles Barrett
[email protected]I made these meatballs for a party last weekend, and they were a huge hit! Everyone raved about how flavorful and juicy they were.
Naeem Khan Khan
[email protected]These meatballs were a bit dry for my taste. I think I'll add some more bread crumbs or milk next time.
Yovel Blessing
[email protected]I love that this recipe uses ground turkey instead of beef. It makes the meatballs lighter and healthier, without sacrificing any flavor.
Rabban Ansari
[email protected]I've made these meatballs several times now, and they always turn out great. They're so easy to make, and they're always a crowd-pleaser.
Ranjit Sharma
[email protected]These savory Italian meatballs were a hit with my family! The blend of herbs and spices gave them a delicious flavor, and the texture was perfect - tender on the inside and slightly crispy on the outside. I served them with spaghetti and marinara sau