Now, for the rest of the story. But first let me explain that the reason I had no idea that there was ground beef in my fridge instead of a pot roast is because my freezer is not very organized. I could have marked and labeled everything but that would eliminate the need for me to be the "Creative Cook" and I would become the "Boring Cook" or something like that. Well, I still had lots of ground beef to deal with and I couldn't put it back into the freezer since it was already thawed completely so I searched some more and found another great recipe on http://www.recipezaar.com/. It comes from the "Kissing Cook" and it is called (Drumroll Please) Awesome Meatballs. I have to say that the Kissing Cook is correct when she says that the fresh breadcrumbs soaked in milk make all the difference. Oh well, you'll see.
2 eggs, beaten
2 cups fresh breadcrumbs, soaked in
1 cup milk
1 cup shallots, minced
4 garlic cloves, minced
1/2 cup snipped fresh parsley
1 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/2 teaspoon pepper
1/2 cup grated parmesan cheese
1 lb meatloaf mixture(ground pork, veal, beef)
1 lb ground beef or ground turkey
1. In a small frying pan, place 1-2 T. oil in pan. Saute on a medium heat the shallots and garlic until lightly brown and transparent.
2. In a large mixing bowl, combine eggs, soft breadcrumbs parsely, salt and pepper, thyme and parmesan cheese and milk together. Let stand so breadcrumbs can absorb milk. Add sauted shallots and garlic and then add meat mixture. Mix, but don't overmix.
3. Form into meatballs and place on a jelly roll pan lined with foil (I use Release Foil, so I don't have to spray with a non-stick spray - if you don't have Release Foil, spray your foil with non-stick spray).
4. Place meatballs in 350 degree oven for approximately 20-25 minutes. Let cool on wire rack and either place in freezer container or use as needed.
5. Yield - 48 meatballs.
I substituted onions for shallots because I don't keep a ready supply of shallots in my house, do you? And once again, I used ground turkey instead of veal. I think the mixture of meats makes the meatballs really excellent along with the fresh breadcrumbs. My other taste-tester (my husband Bill) has enjoyed the meatballs very much. Please let me know what you think of these recipes.
The Creative Cook