Wednesday, April 7, 2010


These friendly meatballs got separated from the pack at the back.


1 lb. Ground Beef
1 Egg
1/4 C. Parmesan cheese, grated
1 C. Panko Bread Crumbs
1 T. Milk
1 t. Red Pepper Flakes
1 t. Oregano
1 t. Dried Basil
3 t. Onion, very finely minced
1 1/2 t. Salt
Lots of Ground Black Pepper
1 C. Flour
1 C. Vegetable Oil
1 C. Ketchup
3 T. Sugar
3 T. Red Wine Vinegar
2 T. Worcestershire Sauce
4 dashes Tabasco (depending on your spiciness tolerance level)
Preheat oven to 350 degrees.  Combine all the ingredients in the first section and work the ingredients together with your hands - try not to work too much as meatballs will become more dense.  Roll into balls and place on parchment paper on a cookie sheet.  Place sheet in freezer for five minutes.

Begin heating Vegetable Oil in large pan.  Remove meatballs from freezer, roll in flour, and drop into pan.  Roll meatballs around in pan until just brown.  Remove meatballs to baking dish.

Combine all ingredients in third section and pour over meatballs.  Bake meatballs for 45 minutes.

Note:  I'll be doubling the sauce the next time I make these to keep things saucy!

1 comment:

  1. I like how you snuck in the saucy comment at the very end! These look delicious.