O Sooool Meatbolios!

Tonight we wanted something simple, something standard. Adam suggested pasta- he ALWAYS suggests pasta- and I was unimpressed. Then he reminded me that last week I was going to make meatballs, so why don’t I do that tonight. Now that sounded delicious. The recipe I used is based heavily off of my favorite Betty Crocker cookbook. I opted to make them a little more indulgent by making them into cheesy delights. They came out good- not fancy but good!


Cheesy Meatballs
Inspired by Betty Crocker recipe

• 1 1/4 Lb. Ground Beef (I used 90% lean tonight.)
  
• 1/2 C. Plain Breadcrumbs
  
• 1 Egg
  
• 1/4 C. Milk
  
• 2 Cloves Garlic, crushed and chopped
  
• 1 Onion, chopped
  
• 2-3 Tbsp. Romano Cheese, finely shred
  
• 2-3 Tbsp. Parmisan Cheese, finely shred
  
• 1/4 C. Shredded Mozzarella Cheese (I always get Reduced Fat.)
  
• Dashes of Oregano (heavy), Basil (heavy), Nutmeg, Black Pepper, Salt

1. Preheat the oven to 400 degrees.
   
2. In a glass bowl, mix together all of the ingredients. I like to start the mixing with a wooden spoon and then switch to my hands.
   
3. Shape the meat into 1” to 1 1/2" balls. Place into a large (or two large as I did- I never get the dish size right!) baking dish, leaving enough room around each meatball to let it cook properly.
   
4. Bake the meatballs 20-25 minutes or until the centers are warm and no longer pink. Serve warm with pasta and sauce.