A homey simple dish the whole family will enjoy. Makes approx 28 medium.

1/2 lb each Ground lean beef, ground lean pork and ground lean veal 226 g each
1 envelope Onion soup mix, divided 1 envelope
1 Egg, beaten 1
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

2 cups Hot water 500 mL
1 tsp Instant beef bouillon 5 mL
1/4 cup Flour 50 mL
1/2 cup Cold water 125 mL

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.

In a medium size saucepan combine hot water, bouillon and remaining soup mix to skillet, bring to boil. Reduce heat, cover and simmer 8 min. Mix flour and cold water until smooth, add to sauce, stirring over medium heat until thickened.

Add meatballs and heat until bubbly and hot.

If you prefer a smooth sauce without the onion flakes, strain before adding the meatballs .

Notes: DO NOT ADD ANY SALT, the salt in the onion soup mix should be sufficient.

Mix or give a good shake to the onion soup mix to distribute the onion flakes and powdered mix before measuring the 2 tbsp. for the meatballs.

Meatballs can be mixed using a stand mixer like a Kitchenaid. Just use the low speed and mix until just combined.

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