Note: Martha Stewart includes soaked bread crumbs in
her meatball mixture. She fries them first, then bakes them in an oven. This cook
prefers to bake them first, drain them on paper towels, then adding them to Sauces for Meatballs . See also Vegetarian Meatball for meatless version.
1. Shirley's Quickie Meatballs
When visiting my new grandchildren in Virginia (10 days old!), I found myself punting on a recipe for Spicey Meatballs and came up with this technique:
In place of bread crumbs or matzo meal, add 1/4 cup of wheat germ per 1 pound of hamburger. Form into smallish meatballs, place on a cookie sheet (with sides) greased with olive oil, and bake in a 350° oven for 20-30 minutes.
This is a keeper. The wheat germ not only improves the form of the meatballs, it provides nutrients as well.
2. Source: American Heart Association Cookbook. If cooked as noted, two meatballs would contain 12 mg cholesterol and 1 g saturated fat.
For the meatballs:
2 slices whole wheat bread, cut into cubes
4 oz light or nonalcoholic beer
1 lb ground beef
1/2 cp shredded nonfat or part-skim mozzarella cheese (about 2 oz)
1/2 t pepper
1. In medium bowl, soak bread cubes in beer for 2-3 minutes. Add remaining ingredients.
2. Form into 32 meatballs. Arrange in baking sheet.
3. Bake at 350 degrees for 15 minutes.(Ed. Note: May take longer!) Drain on paper towels.
3. Source: This recipe, used for hamburgers, meatballs, and meatloaf,
is from memory. That means my mother and grandmother (Bubi)
are probably the source.
1 1/2 lbs ground beef
1/4 cp chopped onion
3/4 cp wheat germ, matzo meal, or fine dry bread crumbs, or a mix
1 egg (I use egg white only)
Tabasco sauce, to taste
1. Bring to boil about 5 cups water.
2. While water is boiling, mix together above ingredients, forming 1 1/2" meat balls.
3. Drop meat balls into boiling water and boil about 15 minutes.
4. Place on rimmed, greased cookie sheet and bake in 350 degree oven for about 30 minutes; turn with spatula.