By: Kasandra Lechleiter
Recipe: Meatballs (No. 48) Category: Lunch or Dinner
Notes of Experience:
Personally, I love using salt and pepper in a lot of recipes, simple or difficult. Salt and pepper gives basic seasoning to the dish, but gives all the difference.
When sprinkling the ingredient mix with salt, I suggest taking a few medium-sized pinches, depending on how salty you like your food. If you don’t know how salty you want to make it, you’d rather underseason than overseason the meatballs. When serving, if you find the food is less seasoned than you’d have liked, you can always add more salt.
When sprinkling the pepper, I suggest a few shakes, but again, don’t overseason.
Spread out the seasoning. Add some salt and pepper when mixing, then again after mixing. It makes sure everything is well seasoned.
1 lb of beef (ground)
1 lb of pork (ground)
0.5 cup of Italian breadcrumbs
1/3 cup of milk
0.25 cup of onion, diced
0.5 teaspoon of Italian seasoning
0.25 cup of parsley (chopped)
0.25 cup of parmesan cheese (shredded)
Salt and pepper to taste
Preheat oven to 400* Fahrenheit
In a medium bowl, mix all the ingredients until just combined
Shape the mixture into 48 meatballs, approximately 1.5 tablespoons each
Bake for 18-20 minutes or until cooked through