Coffee with the Chicken Ladies

These meatballs were a mainstay of Chrisie’s mother-in-law, Judy.  They can be used for anything from spaghetti to meatball subs. The recipe easily doubles or triples if you’re feeding a crowd. Judy once made about 300 meatballs for a party! As always, the meatballs are easy to convert to gluten and/or dairy free.

We talk you through this recipe in episode #193 of our podcast. If you enjoy making this dish, you may also like our recipes for Spaghetti Frittata or Judy’s Breakfast Bake.

Judy’s Meatballs

These baked meatballs are easy to make and absolutely delicious. The recipe easily doubles or triples and is easy to make gluten and dairy free. Serve with pasta or with your favorite sauce.

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Ingredients Method

Ingredients

  

• 1 lb lean ground beef or ground meat of choice
• ½ cup bread crumbs or gluten free bread crumbs
• ¼ cup milk or dairy free plant milk
• 1 teaspoon of Italian seasoning
• ½ teaspoon salt
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon pepper
• 1 small onion finely chopped (1/4 cup)
• 1 egg

Method

 

1. Heat oven to 400°F. Line 13×9-inch pan with foil; spray with cooking spray and set aside.
2. Add all ingredients to a large mixing bowl and stir until the mixture is fairly uniform. Shape into meatballs – approximately 1 ½ to 2 inches in diameter.
3. Place balls on the baking sheet about 1 inch apart. Bake for 18-22 minutes. Add to sauce or serve as desired.