Meatballs in the Oven

From Sunset magazine, about 1990

1 pound ground meat
1/4 cup flour or 1/2 cup fine dried bread crumbs
1/2 cup chicken broth or milk or water
seasonings:  salt, pepper, soy sauce, minced fresh ginger, herbs or spices

If increasing the carbohydrates such as replacing flour with 3/4 cup cooked rice, lentils or bulgur wheat, add one large egg white or whole egg

Mix well.  Shape into 1″ balls, setting them 1/2″ apart in 10×15″ sheet pan.  Bake at 475 degrees F about 10-15 minutes until meatballs are no longer pink in the center and are lightly browned.  If desired, turn with a wide spatula once or twice after the balls are brown where they touch the pan.

For larger meatballs, 1.5 to 2″ in diameter, bake at 425 about 20-30 minutes.

Published in: on October 6, 2010 at 1:57 pm  Leave a Comment  

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