MEATBALLS - Oven Baked, Make Ahead
By combining, ground beef, pork and veal and a little heat from red pepper flakes these meatball are so juicy and tender.
Freeze or refrigerate cooked meatballs until ready to use. To reheat, saute in a frying pan. Makes approx. 28 medium meatballs
|1/2 lb each||Ground lean beef, ground lean pork and ground lean veal||226 g each|
|2 tbsp.||Dried Onion soup mix||30 mL|
|1 tbsp||Minced fresh parsley||15 mL|
|1/4 cup||Italian breadcrumbs||45 mL|
|1/2 tsp||Pepper||2 mL|
|1/4 tsp||Red pepper flakes||1 mL|
|1/2 tsp||Italian seasoning||2 mL|
|2||garlic cloves, minced||2|
Preheat oven 425 degrees F [220 degrees C]. |
In a measuring cup beat egg and add milk to equal 1/3 cup [75 mL].
In large mixing bowl mix egg mixture with 2 tbsp. onion soup mix, parsley, breadcrumbs, pepper, red pepper flakes, italian seasoning, and garlic. Add ground beef, pork and veal and mix lightly until just combined.
Moisten hands with water for easy forming of small to medium size meatballs.
Place on large parchment lined baking sheet pan.
Bake for 15 - 20 minutes. Remove from paper, wipe pan, return meatballs and place in freezer. When frozen, place meatballs in sealed container or ziplock bag.
Notes: DO NOT ADD ANY SALT, the salt in the onion soup mix should be sufficient.