Basic Meatballs
Yield
2 1/2 dozenPrep
10 minCook
20 minReady
35 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 1 | each |
eggs
|
|
| ¼ | cup |
onions
chopped |
|
| ⅓ | cup |
bread crumbs
dry |
|
| ¼ | cup |
milk
|
|
| ¾ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 1 | each |
eggs
|
|
| 59 | ml |
onions
chopped |
|
| 79 | ml |
bread crumbs
dry |
|
| 59 | ml |
milk
|
|
| 3.8 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 5 | ml |
worcestershire sauce
|
|
Directions
Mix all the ingredients together.
Shape mixture by tablespoonfuls into 1½ inch balls.
To cook in a skiller, heat 1 tablespoon salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes.
Drain off excess fat.
