I had to reply to this thread because I’m actually making meatballs tonight!
The meat’s been defrosting in the fridge all day and then I came home and saw this thread lol.
Usually what I do is use ground sirloin, if possible. For 1 lb ground beef I’d add plenty of salt, pepper, oregano, thyme and basil; a few cloves of garlic, minced; 1 small onion, minced; and equal parts bread crumbs and grated parmesan cheese (maybe a cup and a half total).
I personally don’t use eggs in either meatballs or meatloaf. For a binder I’ll use a little of the pasta sauce I’m working with or some tomato paste, or in a pinch a little water mixed with the bread crumbs.
Cook under the BROILER (yes, try it!) for about minutes on each side or until they’re browned and crunchy on the outside, and then continue to simmer in the pasta sauce for however long is necessary, until the sauce and pasta is cooked and the meat is done all the way through.
I’m loving all the rest of the ideas and recipes here!
*
