Did you notice in my “best meatballs ever” blog how I have a potato masher in the bowl with my meatball mix? This is a little trick I learned from Rachel Ray. You can mash-up your meat mix and it gets all the ingredients mixed in there so nice but yet doesn’t condense the meat too much. I love using it! Old time tools are some of the best ever.
My thing is, I like to take bits and pieces of recipes and give them my own touch. I’ll call this one Gia’s Meatballs. They came out so moist and had such a great flavor to them. Ok listen, here is the deal, I always give or take some of these ingredients. To me cooking is not an exact science and sometimes I don’t always have all of these ingredients in my cupboard. So you can play around with it until you master it yourself.
1 lb ground beef (80% lean meat)
1 chopped green bell pepper
1 chopped Vidalia onion
2 tbsp of minced garlic
1 tsp salt
1 tsp ground black pepper
1 tsp each of onion and garlic powder
1 1/2 tbsp basil
1 tbsp parsley
1 tbsp oregano
1 cup of bread crumbs
I usually put some of the meatballs right into my sauce for flavor and then I pan fry the rest but this time I baked them in the oven and they happen to come out a lot juicier and they weren’t fried in grease.