Scratch Meatballs

Scratch Meatballs

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Meatballs! You can throw them atop spaghetti, slip them into a meatball sandwich, or even include them alongside German schnitzel and sauerkraut!

Now, I know what you're thinking, don't they sell meatballs in the freezer section at Wal-Mart? Well, yes... and no. They sell something in the shape, texture, and nature of a meatball; however, with the many additives you'll find listed on the ingredients, it's hard to say these creations are truly meatballs.

Often, additives and "natural flavorings," which, if they are not expressly listed, are not natural at all, are added to increase flavor due to old product. When you consider that meatballs you purchase from the freezer section have been cooked and prepared, then dioxide frozen, then stored in a warehouse for months, then shipped long distances, and finally stored at your local supermarket until there is an opening on the shelf, you realize why so many flavorings are necessary to make these "foods" palatable.

Scratch Meatball Ingredients

• 2 Tbs parmesan cheese, grated

• ½ tsp salt

• 2 tsp dried oregano

• ½ cup dried bread crumbs (or pork rinds crumbs)

• 1 lb ground beef

• 2 eggs, beaten lightly

• 1 Tbs Worcestershire sauce

• ½ cup Au Jus or beef broth

Scratch Meatball Directions

1. Preheat the oven to 350 degrees. Cover a rimmed baking pan with aluminum foil.

2. In a large bowl, mix all ingredients well (except the Au Jus or beef broth).

3. Form balls, roughly the size of a golf ball, and lay out on the pan, about 2 inches apart.

4. Spoon Au Jus or beef broth over the meatballs liberally.

5. Bake for 30 minutes on 350. Enjoy either over spaghetti, paired with macaroni and cheese, or on a meatball sandwich!