Quick Recipe: Easy-Peasy Basic Meatball Recipe

Hi Ladies, was busy over the weekend making my freezer meals for the week ahead. You see, I cook in batches so that I will not have to rush or resort to fast-food, or unhealthy “convenience food”, when I need to quickly serve my family our dinner or lunch meal.

I thought of sharing with you this very easy to make, basic meatball recipe that can be eaten just fried, like what my little girl likes to do; or baked with tomato sauce and a cheese topping, ready to be served with rustic bread; or of course served with good old spaghetti with tomato sauce.

I usually make meatballs in big batches, and store them in nice microwavable containers in the freezer, ready for thawing, frying or further cooking if I want to eat it with pasta or want to bake it with gooey cheese.

Here’s my Homemade, Easy-Peasy Basic Meatball Recipe:

INGREDIENTS:

1 lb. Lean Ground Pork

1 slice of loaf bread

½ Cup of Fresh milk (whatever is in your ref actually– non-fat, 2%, your call)

2 Pcs. Beef Bouillon Cubes or 1 ½ Tbsp Powdered Steak Seasoning

Salt and Pepper to Taste

Dash of Worcestershire Sauce

1 Large Egg

PROCEDURE:

Tear the slice of bread into small pieces, and soak it in the milk. Make sure the bread will come out super soft and soggy. Once it is really soft, mix it with the ground beef.

In a separate small bowl, break the bouillon cubes into almost powdered form (this is if you do not have the powdered steak seasoning). Once powdery, mix in with the beef mixture. I usually mix my meatball mixture using my hands to evenly distribute the beef flavoring, the milk-bread mixture, and the beef.

Add a dash of Worcestershire sauce (3-4 drops usually does it for me)

Add in the beaten eggs, and then the salt and pepper.

Once evenly mixed, heat up the pan and squirt a couple of tablespoons of cooking oil. Fry a really small portion of your meatball mixture (much like a quarter-sized patty). Taste the fried patty. If you think it is flavorful already and delicious, you may then proceed into making your meatball pieces. If it doesn’t taste great to you, then you may want to season it more until it suits your taste.

I usually store the meatballs in big microwavable plastic containers lined with foil or parchment-like paper. Freeze until the day you serve.

Like I mentioned, you can fry it up as is, put in decorative little skewers or toothpick and serve as an afternoon snack for the kids. You can also bake it with a simple tomato sauce, and top it with mozzarella cheese after light frying. Or of course, use it as your meatball, in your traditional meatball spaghetti recipe.

Thank you and do let me know if you enjoy or if you did some other tweaks that made it more flavorful.