Danish/Italian Meatballs
"Portions of this recipe were artfully stolen from various meat ball, meat loaf, and hamburger recipes over the years and skilfully blended by yours truly. They're good--if I do say so myself."
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 lb ground chuck (hot or mild for Danish) or 1 lb Italian sausage (hot or mild for Italian)
- 4 tablespoons dry breadcrumbs
- 1 tablespoon dried onion flakes
- 1⁄2 teaspoon garlic granules
- 1 teaspoon italian seasoning
- kosher salt, to taste
- fresh ground black pepper, to taste
- 1 egg
- 2 tablespoons half-and-half
- 1 dash Worcestershire sauce
directions
- Mix dry ingredients.
- Lightly beat eggs, Worcestershire sauce, and half-and-half; add to dry ingredients and mix well.
- Add the meat of your choice, mix well. Form into 3/4-inch balls.
- (I cheat, after I roll them I flatten mine until they're about 3/8-inch thick. They're easier to fry that way, just flip them with a spatula when one side is done instead of rolling them around trying to get them evenly cooked on all sides).
- Brown well on all sides; drain on a paper towel.
- To freeze, place freezer paper, slick side up on a cookie sheet.
- Arrange the cooled meat balls on it.
- When frozen transfer to freezer bags.
- I usually make a double or triple batch so I'll have extra to freeze, they're that handy to have about.
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RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.
