Kim’s Italian Meatballs
Our Tuscany Dipping Seasoning is so versatile and we just keep finding new ways to use it! The only problem is we have created a monster time hog in our kitchen! We may have to start mixing it up in bigger quantities......we keep running out! Better grab 2!
Kim’s Italian Meatballs
- 2# Ground Chuck
- 2 eggs
- 1/2 cup 1/2 & 1/2( right?:)
- 1 cup dry breads crumbs( roasted garlic ones if garlic is your thing)
- 1/2 cup Grated Parmesan
- 4 TBSP OkieSpice Tuscany Seasoning
- 1 TBSP OkieSpice Garlic Shot
- 4 cups Beef Broth
Mix all ingredients well. Create about 28 or so large meatballs using a 1/8 cup scoop, dividing and placing them on 2 separate 13 x 18 cookie sheets. Make sure the sides of cookie sheets are at least an inch high. Space the meatballs out on the baking sheets and preheat oven to 350. Place the sheets on racks in oven and carefully pour as much beef broth around meatballs as the pan can hold. Bake about 75 to 85 minutes, carefully rotating sheets halfway through. Remove from oven and add desired amount to spaghetti sauce.
Another favorite way to use remaining meatballs is Meatball Subs!
Just toast some open faced Onion & Cheese buns & add your sauced up meatballs ......add thinly sliced or grated OkieSpice Italian SunDried Tomato cheese over the top......place in the broiler to melt the cheese..... and you won’t remember why you ever doubted the effort to make homemade meatballs!
- Tags: recipes
- Kim Zieg
