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Ground beef, Italian-flavored bread crumbs, applesauce, fresh ground pepper, garlic powder, & oregano. (Sorry I can't give measurements - I do it by looks & feel - but the key to them being light is using more bread crumbs & applesauce than you probably think you need.) Roll them up, layer in the crockpot, cover completely (but gently) with sauce. Cook on low approx. 8 hours, until meatballs are 160 degrees in the center.)
I've heard people say you have to use fattier ground beef, (80% or 85% lean) rather than 93% lean, but I haven't found that to be necessary. I prefer the 93% lean, but will use the other if it's on sale. The differences I've found is the fattier ground beef makes your sauce a bit greasier and when you're going to reheat the leftovers, there is more fat to skim off the top of the higher fat meatballs. The meatballs themselves come out great either way.
Do you taste the applesauce in the meatballs? Does it make them sweet?? I might try this but won't tell hubby there's apple sauce in it.
Do you taste the applesauce in the meatballs? Does it make them sweet?? I might try this but won't tell hubby there's apple sauce in it.
No, you don't taste the applesauce, just like you wouldn't taste egg if you used that instead. I use any brand of applesauce that's on sale and often even use cinnamon applesauce, because that is what we like to eat plain and I usually have it in the pantry. In meatballs, there's no difference in taste either way.
I use applesauce in meatloaf, too. I started substituting it for eggs years ago when I was trying to cut down on cholesterol and since I like the results, I've continued to use it. Nobody EVER knows there is applesauce in there instead, unless I tell them.
I've also substituted applesauce for eggs in cakes, when I'm serving to anyone with an egg allergy or to vegans. In general, the substitution is 1/3 cup of applesauce for each egg. That's not 100% consistent though, so I recommend trying it in your cake recipe before serving to company, in case you have to tweak it a little.
Garlic, chopped onion, good meat, grated parm cheese, italian seasonings, some red wine, an egg, and some bread crumbs. If I don't have the wine on hand, I use worchestershire.
I found this recipe on Allrecipes. They are really good.
Meatballs
2 lbs. ground beef, veal or pork or a mixture of any
2 garlic cloves, minced
2 eggs
1 c. freshly grated Romano cheese (you can use Parmesan if you don't have Romano)
1-1/2Tbsp. chopped fresh Italian parsley (I use 2 Tbsp.)
Salt and freshly ground black pepper
2 c. crumbled stale Italian bread
1 c. lukewarm water
Preheat broiler. Spray a large baking sheet with cooking spray. Combine meat(s) in a large bowl with garlic eggs, cheese, parsley, salt, pepper and bread crumbs. Slowly add the water 1/2 c. at a time until the mixture is very moist but holds it's shape once formed into balls. Place meatballs on prepared baking sheet. Broil for 10 minutes or until nicely browned and almost cooked through. Serves 8.
Note: Can be baked on a rack over a foil-lined cookie sheet for 20-25 minutes at 350 degrees. To freeze, place meatballs on a cookie sheet and stick in the freezer until frozen.
When frozen, place in sealable bags.
Love the meatballs and our recipe is something like this..
say 2 pounds of good ground beef (and often have a roast ground up)
2 cloves of garlic crushed and minced
Small white onion diced very small
2 teaspoons of basil.fresh chopped or dry form.
1 teaspoon of dry mint
And a few cups of hard italian bread that we soak with some water to soften and break into small pieces
2 eggs
s/p
Mix it all until finely blended and make your meatballs. Make ours 1/4 smaller than a baseball..somewhere around there but not small..
Bake in the oven with light evoo at 350 for about 30 - 45 minutes and then add to the gravy for another couple of hours..
Done
Love the meatballs and our recipe is something like this..
say 2 pounds of good ground beef (and often have a roast ground up)
2 cloves of garlic crushed and minced
Small white onion diced very small
2 teaspoons of basil.fresh chopped or dry form.
1 teaspoon of dry mint
And a few cups of hard italian bread that we soak with some water to soften and break into small pieces
2 eggs
s/p
Mix it all until finely blended and make your meatballs. Make ours 1/4 smaller than a baseball..somewhere around there but not small..
Bake in the oven with light evoo at 350 for about 30 - 45 minutes and then add to the gravy for another couple of hours..
Done
I've never used mint, I will put that on my "to try" list.
My recipe took over twenty five years to prefect and it is mostly eyeball measurements, I wish I knew how to convert what is instinct into measurements but I have yet to master that, of course if i knew, I would have written a book already.
Before I give mine own, is there a secret so I can give you all accurate measures?
Do you taste the applesauce in the meatballs? Does it make them sweet?? I might try this but won't tell hubby there's apple sauce in it.
I use applesauce in meatloaf. It changes the texture, not the flavor at all.
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