Sunday, February 7, 2010
Super Bowl Meatballs
Although our team isn't in the Super Bowl, we'll take any excuse to eat chicken wings and potato chips, so we're planning a special menu for this evening. We're headed to my mom's house. She made up a batch of sangria and I'm bringing homemade meatballs and potato skins. We'll also be picking up some wings from a local restaurant and spending several hours laying on the couch with our dogs and not sticking to our healthy diets. Good times! (Oh, and we'll be back in the gym tomorrow).
My mom and I have been making these meatballs for at least 15 years. When we first moved to Delaware from New Jersey, my mom ran into a restaurant chef who gave her his secret ingredients for great meatballs: Stove Top Stuffing mix and grape jelly. I know it sounds crazy and not authentic Italian, but then again, I'm not Italian (although I've had some really delicious Italian food and I watch Giada deLaurentis on the Food Network, but I digress).
To make a long story short, his recipe morphed into my version that I use today. It's really easy and you could use ground turkey, pork, beef (or a combination). I almost always use beef. We serve these meatballs with marinara sauce on hoagie rolls as meatball subs or with spaghetti. They freeze really well and make a great weeknight dinner. I've carried a Crock Pot full of these meatballs to work for several occasions and everyone seems to like them. We nearly had a riot at our home when we ran out of these meatballs at our 2008 Christmas Party.
First you dump all the ingredients in a large bowl: ground beef, an egg, bread crumbs, seasonings, Parmesan cheese, and grape jelly. I know the grape jelly sounds insane and I would never eat it on its own, but it's good in this recipe, trust me.
Remember, these freeze well and they travel well in a Crock Pot, too. I don't normally eat beef, but I like these meatballs. My family enjoys these and I believe you will, too.
a family recipe
3 pounds ground beef (you can also try turkey, pork, veal, or a combination)
1 cup bread crumbs (I use Italian style)
2/3 cup grape jelly
1/2 cup grated Parmesan cheese
2 teaspoons seasoned salt (I use Lawry's, you could just use salt)
1 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon Italian seasoning
Preheat oven to 350 degrees.
Use your hands to mix all ingredients in a large bowl. Line a baking sheet with foil and spray with nonstick spray. Create golf ball-sized meatballs. Place them close together (but not touching) on the baking sheet.
Bake for 20-25 minutes or until meatballs are evenly browned. Remove meatballs from baking sheet and transfer to a plate to cool.
Serve with marinara sauce and pasta or as meatball subs. Enjoy!