April 22, 2006
Ingredients:
1.5 lbs. Ground Beef
1 Egg
1 tbls. BBQ Sauce
1 cup Italian Bread Crumbs
Oregano
Basil
Garlic Powder
Onion Powder
Season Salt
Salt & Pepper
Directions:
Preheat oven to 400º. Place ground beef in a working bowl. Crack egg into bowl. Add BBQ sauce and half the bread crumbs. Sprinkle remaining ingredients over existing mixture according to personal taste (recommend at least ½ tsp. of each spice). Combine ingredients in bowl with hands, making sure to incorporate all the ingredients in with each other. Add more bread crumbs to mixture until there is no residual moisture on the exterior of the mixture. More bread crumbs may be necessary for wetter mixtures. Divide mixture into eight even parts. Take one part at a time and roll into a ball, making sure the ball is as tight as possible. Place onto an aluminum foil-lined baking pan. Continue rolling meat balls until all eight balls are on the pan. Insert an oven-safe meat thermometer into the center of the largest meatball (if they are all about the same size, then place the thermometer into the center-most meatball). Place meatballs into the oven and bake for about 25 minutes or until the thermometer reads 170º. Remove from oven and let sit for at least five minutes. Serve warm or cold on bread for sandwiches.
Notes:
Try to use Open Pit BBQ sauce, it’s the best. Meatballs can be added to sauce and served with spaghetti. To give the meatballs a crunchy exterior, place under the broiler for their last five minutes of cooking. By far, baking is the best option. Cooking in a pan will only cause them to sear too fast and the center will not cook properly. Also consider replacing up to half the breadcrumbs with grated parmesan cheese.
Source:
Ross’ experience with trial and error.
Entree, Meatballs,