Saturday, November 6, 2010

Best Meatballs EVER

All right, I have another recipe that I'd just feel guilty for not sharing. It's called meatballs, and I guess they LOOK like meatballs, but they're actually more like meatloaf that's just been shaped into balls. If that makes sense.

Now, I'm not a meatloaf fan. There's only one meatloaf I've ever eaten that I could STAND, but I LOVE that one. Nick's mom makes it, and I've tried a thousand times to do it the same way, but I've never been able to get it. Makes me feel like Debra from Everybody Loves Raymond, you know? So I gave up and don't ever make meatloaf, ever.

But, I'm still slowly but surely making my way thru my PW cookbook, so I had to try this one. And let me tell you, after some tweaking...I make this at least once every two weeks. And when Nick is gone and there's no one but me giving any input to the menu, I make it every week. Quick, easy, fast (sort of) and so good. Stick to your ribs kind of food. And believe it or not, if you do it my way and roll 26 meatballs, they're about 1 point each. They're slightly more, because if you eat five (like I did last time) it's six points, but still. Six points? Not a problem, at least for me.

All right, here's my modified, tweaked version.

Ingredients:

For the Meatballs:

-one pound ground beef

-1/2 cup quick oats (I didn't know what they were either. They come in a canister, right under the little packets of oatmeal. And they're super cheap!)

-3/4 cup milk (before my ob told me I was going to end up on Half Ton Woman {Holly, if you get that big, I'll totally do it with you!} I always used Warren's whole milk. Now I use the big kids' 2%. Obviously not as rich, but Nick says you can't tell. I recommend the whole, if you can)

-2-3 tablespoons FINELY MINCED ONION. Once, I got lazy and didn't dice them up super small. They were almost as big as the balls. And one time I wasn't paying attention and I put a whole onion in. Stick with 2-3 tbsp, at least for the first few times.

-salt, pepper, and (the biggest difference from the still-amazing-PW-original) a packet of Meatloaf seasoning from McCormick. I don't use the WHOLE packet (it's designed for two pounds of meat) but I use most of it.

Mix it all up, roll little balls onto a baking sheet, stick it in the fridge for 30-45 minutes to set. I usually make the balls in the morning and let them set all day, until I get the kids home.

Then, heat some canola oil in a NONSTICK skillet. Fry those little suckers in batches until they're all brown and crispy looking on the outside. Transfer to a baking dish, and cover with the sauce.

Sauce-

-1 cup ketchup

-2 tbsp sugar (for some reason, I always thought she said BROWN sugar, but she doesn't. So, I've only had it with brown sugar. You'll have to make that call yourself)

-3 tbsp plain old white vinegar

-2 tbsp Worcestershire

-4 tbsp finely minced onion

-dash Franks red hot (I use a lot- that's my number one pregnancy craving this time around. So weird!)

Whisk up the sauce, slather it over the meatballs, and bake at 350 for 45 minutes. If you can wait that long :)

Now, these aren't spaghetti and meatballs meatballs. I ONLY serve this with mashed potatoes.

Which, by the way, have you seen these frozen potatoes?


Now, I'm not a fan of those boxes of potatoes, you know, the powdered ones? But these are just real live potatoes that someone else peels up and sticks in a bag for you. Then you nuke it for ten minutes and add your milk and sour cream and butter and cream cheese and whip up with that thingie with the beaters, know what I'm talking about? I guess you could just use a masher, but I always like that thingie, the cake mixer thing with the beaters. There was one or two pieces that felt rubbery, like we'd microwaved our potatoes, but other than those two bites, you'd never know I hadn't peeled and boiled my own potatoes. Pretty neat! Although, it costs WAY MORE than a five pound bag of potatoes...but I guess you make up for it with convienence? (I can't get that spelled correctly for some reason)

Anyway, if you don't want my modified version, you can follow this to PW's original, fabulous recipe. Enjoy!

2 comments:

  1. i'm gonna try this. and i'm already making the slow cooker italian chicken tomorrow! thanks for sharing!

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  2. Y to the U to the M!! I'm going to try that tomorrow!!!!
    Half ton woman, here I come!!!!

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