Wednesday, October 27, 2010

Meatball Madness

Rhymes with Rasheed is not a man that takes very kindly to sandwiches at dinner time.  His definition of dinner is a protein, starch and vegetable that are separate and identifiable on a plate.  So to get him to try something a little different I thought I would take some meat and cover it with cheese!
Meatballs are a comforting, versatile way to stretch your monthly menu.  This recipe is a basic meatball that I use for meatball subs, spaghetti, Caribbean meatballs, meatballs with gravy and a number of other things.  It is flavorful but subtle, so if you wanted to you could make a bunch to freeze instead of buying the frozen ones which tend to include more "mystery" than meat. 
Prep Time 3 minutes     Cook time: 20-25 minutes
Cost: $2.86                 Servings: 4

1 pound ground meat (beef, turkey, or chicken)  
1 1/2 ts. kosher salt, to taste  
1/2 ts. black pepper  
1/2 ts garlic powder  
1/4 ts. onion powder  
1 egg
2 slices bread
approx. 1/4 cup milk

Add salt,  pepper, garlic powder and onion powder per pound.  Soak one or two slices of torn up bread in enough milk to cover and let it soak until the bread starts to break up, and add to meat along with egg.  MIX THOROUGHLY.   Portion by the heaping tablespoon and brown in olive oil, or bake at 425 until golden brown and cooked through, around 20-25 minutes depending on size.

For meatball subs, butter split sub rolls and toast at 425 degrees for 8-10 minutes or until golden.  Add 4 meatballs to each roll and top with shredded melting cheese of your choice.   Bake for another 8-10 minutes or until cheese melts.   

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