Don’t over mix! Over-mixing can make the meat tough.
Use an ice cream scoop to make the meatballs equal in size.
If your mixture is too dry when combining, add a Tablespoon of milk to keep it wet.
Flip the meatballs halfway through so that the bottoms don’t burn
If you don’t have fresh garlic or onion on hand, sub with garlic and onion powder.
You can make a double batch and freeze them for later. Cool the meatballs and transfer to a clean baking sheet and freeze for 1 hour. Once frozen, transfer to a ziploc bag or freezer container. Label and place them back in the freezer for up to 3 months.
*Use Meatballs for Spaghetti & Meatballs, Italian Meatball Sub Sandwich, Sweet & Sour Meatballs.
Eat well, Be Well and Do well,
The DeBruycker Charolais Family.