Parmesan Meatballs

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Recently I made a big batch of these meatballs and since then we have enjoyed them in various ways. They are full of flavor and very versatile.

2 lbs. 90% lean ground beef
1 sleeve Ritz Crackers, crushed fine
1 cup grated Parmesan Cheese
2 eggs
2 Tablespoons onions, finely chopped
2 teaspoons Italian Seasoning
1 teaspoon Garlic Powder
1 teaspoon salt
½ teaspoon black pepper
Mix all together and form into balls (size 50 cookie scoop). Fry in Olive Oil or bake @ 375° for 25 minutes. I've done them both ways and much prefer the baking method. Less time consuming and less fat. For my last batch I didn't have grated Parmesan Cheese so I just used a shredded mixture of Romano, Parmesan, and Asiago cheeses. Delish - with lots of flavor!


                                                       First of all we had them like this:


We are not huge fans of spaghetti but it was the quickest thing I could think of after a busy day canning pizza sauce. ☺

                                                           Then we had them in a Sub:


Everyone enjoyed them like this except my daughter, she ate them plain with no bread and reluctantly at that. Someday, maybe, I'll understand everyones tastebuds at the same time on the same day!☺ I had mine with cheese and fresh basil. The others had theirs plain.

Then in a Stromboli with cheese and pepperoni and Sauce for dipping:


And last but not least Stuffed Crust Pizza


They were all tasty. The Pizza and Stromboli Crust recipe is here. To stuff the crust, roll it bigger than the pan and cut strips of cheese and fold the crust over the cheese and seal the edges. This is Anthony's favorite way to make them and he was helping me. He's a great helper in the kitchen!





Cut the meatballs into slices


Top with cheese and pepperoni and bake @ 490° for 10 minutes, reduce heat to 400° and bake until golden. Mine got a little more 'gloden' than I would have preferred because I was stressing about the crust in the center and sort of forgot that it was still in the oven. But it was still yummy.☺ At least I guess so there was only one piece left and I didn't eat any.

I hope you try them and enjoy them!

Be Blessed! 

UPrinting giveaway going on here.

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Comments

  1. Yvonne @ StoneGableAugust 29, 2011 at 9:28 AM

    Martha, What a great meatball recipe! I love that you used low fat hamburger too.
    I am making a big batch and freezing some. YUMMY!
    Thanks for joining ON THE MENU MONDAY and sharing your savory dish!
    Yvonne

    ReplyDelete
  2. EmilyAugust 29, 2011 at 1:43 PM

    Great uses! I always make tons and freeze them when I make mine. Thanks for linking up
    Emily
    domesticdeadline.blogspot.com

    ReplyDelete

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