Difference between revisions of "Meatballs Wingren Style"
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3-4 Tbsp. finely chopped onion<br> | 3-4 Tbsp. finely chopped onion<br> | ||
1/4 c. Parmesan cheese, grated<br> | 1/4 c. Parmesan cheese, grated<br> | ||
| − | 1 tsp. salt<br> | + | 1 tsp. salt (I prefer Morton Kosher)<br> |
1 tsp. Worcestershire sauce<br> | 1 tsp. Worcestershire sauce<br> | ||
1 egg<br> | 1 egg<br> | ||
Latest revision as of 12:49, 5 February 2020
← meats
From the kitchen of: Alicia Wingren
1 ½ Tbsp. Italian seasoning
fresh ground pepper, about 10 cracks (or 1/4 to 1/2 tsp)
1/4 c. cream or half & half
3-4 Tbsp. finely chopped onion
1/4 c. Parmesan cheese, grated
1 tsp. salt (I prefer Morton Kosher)
1 tsp. Worcestershire sauce
1 egg
Garlic powder
2 lb. Ground beef
Preheat oven to 400ºF. Mix all ingredients including a dash of garlic powder exclude the hamburger. Let mixture stand for 10 minutes.
Blend seasoning mixture with hamburger. Divide into 8 parts and shape into balls (about 2-1/2 inches) or 16 and make them smaller; sprinkle tops with more garlic powder. Bake cookie sheet with rack in 400ºF oven for 20 to 25 minutes.
To serve, place meatblls on an oven-safe plate, top with tomato sauce, mozzarella, and bake until cheese is melted.
Also delicious with sauteed onions and sweet peppers served on the side.
