Changing Tastebuds & Meatballs

Growing up I would not touch meatballs. I wasn’t the biggest fan of meat in general. I used to say I could be a pescatarian (vegetarian that eats fish), but I totally take that back.  I love red meat now and often opt for it when we eat out. I partially attribute this change to living with Walter since he usually chooses red meat over any other type. But I also think it has a lot to do with my tastebuds changing and maturing. There are very few things that I won’t eat anymore. Of course I have preferences, but I used to be much pickier and now I am basically open to trying all types of foods.

Anyway… the reason we had meatballs for dinner was because I was multitasking to get ready for our New Years Eve party! I made 52 mini-meatballs – we had 8 for dinner and I froze 44 for the party. I will be making them into a slow cooker meatball appetizer – tune in Monday for the recipe πŸ™‚

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(mini-meatballs ready for freezing)

For dinner, I took the 8 mini-meatballs, covered them in tomato sauce and cheese and served them over a spinach salad. Dinner was ready in a flash!

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(meatballs served over spinach salad)

Print

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Baked Meatballs


  • Author: Chocolate Covered Cheetah
  • Total Time: 35
  • Yield: 52 1x

Ingredients

Scale
  • 2.5 pounds ground beef
  • 1 pound ground pork
  • 1/2 cup red onion, chopped
  • 1 glove garlic, crushed
  • 2 eggs
  • 1 cup bread crumbs
  • 2 tbs Worcestershire Sauce
  • 1/2 tsp parsley
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Instructions

  1. Preheat over to 400 degrees
  2. In a large bowl, combine all ingredients
  3. Using your hands, work all ingredients into the meat until combined
  4. Line a baking sheet with aluminum foil
  5. Form meat into 1 inch balls
  6. Place on baking sheet
  7. Bake for 20 minutes or until baked through
  • Prep Time: 15
  • Cook Time: 20

 

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One great thing about meatballs is that they are very adaptable. If you don’t like garlic, leave it out. Want to add cheese – go for it! As long as you have the meat with eggs and breadcrumbs to hold it together you can flavor them any way you like!

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