Today we’re making a whole lot of delicious meatballs – plenty for dinner tonight AND plenty for your freezer. I like to smother trays of these meatballs with I Miss My Garden Sauce, shown above, and freeze for a day when I’m too busy to cook (it happens). Just thaw, heat, and serve!
I’ve experimented with ground beef of varying fat contents, and I find that 85% lean makes the best meatballs. You can use leaner ground beef if you wish, but when I’ve used, say, 93% lean, I feel like I am paying more only to end up with dry meatballs. Feel free to try different types of ground beef; the decision is entirely up to you.
4 pounds ground beef, 85% lean
1 slice whole wheat bread, ground up into fresh crumbs
2 eggs, slightly beaten
2 tablespoons dried oregano
2 tablespoons dried basil
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