Home Made Meatball Recipe
I'm not Italian, so I don't want any hate mail saying I "didn't' do it right". I'm German/Dutch so my meatballs have a Nordic flair to them, mixed with Canadian-ish flair. The nice thing about this recipe is it's good for one meal, and then freeze for another meal.
- 1 kg. Lean beef
- 1 yellow pepper
- 1 small onion
- 1 cup mushrooms
- 2 tablespoons Montreal Steak Spice
- 1 tablespoon Franks RedHot
- 1 tablespoon salt
- 1 cup crumbs I use organic, sprouted grain crackers pounded into oblivion
- 2 eggs
Preheat oven to 325 degrees.
In a large bowl, combine beef and all ingredients. NOTE: Please chop finely as they need to incorporate, if the chunks are too big your meatballs will become meat patties or at worse, a pan of crumbles.
Using your hands, squish all that up until everything is 100% incorporated together.
Make small balls; I make mine approximately 1 1/2 inches in diameter, so when they cook down they are perfect bite sizes balls.
Using a stoneware pan, or baking sheet with parchment, line meatballs on pan. You do not need to leave much room between as they will shrink.
Bake in the oven for 45 - 1 hour. Depending on where you live and altitude this could take longer or shorter: check at the 30 minute mark. If they're bubbling clear liquid and are toasty brown they're done.
NOTE: Please chop finely as they need to incorporate, if the chunks are too big your meatballs will become meat patties or at worse, a pan of crumbles.