Wednesday, November 5, 2008


Here's a great meatball recipe from my mom that I adapted to make it MSPI-friendly. Make the meatballs smaller in size for the Cocktail Meatballs in Barbecue Sauce recipe or make them a little bigger for spaghetti.

These freeze really well. Once baked and cooled, place them in a single layer on a clean cookie sheet and place in the freezer. Once frozen, place the meatballs in a storage bag and put back in the freezer. They can be added to your favorite spaghetti sauce directly from the freezer.


2 eggs, beaten
1/2 cup rice milk
2/3 cup MSPI-friendly fine dry bread crumbs
2 tsp. A-1 sauce (or more rice milk)
1 tsp. salt
1/4 tsp. pepper
2 lbs. ground beef, turkey, chicken or a combination

Combine first six ingredients and crumble in the meat. Mix it all together and shape into 1-inch (or larger) balls. Place on cooking spray-coated baking sheet and bake at 375 until browned. Drain and cool.

Cooking time will vary depending on the size of your meatball, but 1-inch balls take about 25-30 minutes. If you're unsure whether they are cooked through, cut one open to test it out!

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