Easy Meatballs for a Topsy Turvy Week

For those weeks that are so nutty you barely have time to cook but really need to eat something sustaining , try this easy meatball recipe.  It will take you 10 minutes to throw all the ingredients together then another 20 minutes or so in the oven.  Serve them with pasta, a good jarred marinara sauce and a green salad on the side.

If I Don't get Some Easy Meatballs There Will Be Hell To Pay

And of course a glass or two of Cave la Vinsobraise Vinsobres Diamant Noir ($15).   The Diamant Noir is made from grapes from vines at least 30 years old. It’s sold as a finer house wine in many restaurants and the region, and has good fruit up front, with great earthy flavor and a nice tannin/mineral finish.  Enjoy!

Easy Meatballs


  • 1 pound lean or extra-lean ground beef
  • 1/2 pound bulk Italian sausage (or remove from casings)
  • 1/3 cup dry bread crumbs
  • 3 medium cloves garlic, finely chopped
  • salt, black pepper
  • 1/4 cup chopped Italian parsley
  • 1 medium onion, finely chopped
  • 1 large egg
  • 1/4 cup milk, or as needed


Preheat oven to 350 degrees. In large bowl combine egg, milk, bread crumbs, onion, garlic, parsley, salt and pepper and combine. Add ground beef and pork, broken into chunks, and mush with your hands to combine. Form into meatballs about 1″ in diameter and place on a broiler pan. Bake at 350 degrees for 25-30 minutes until meatballs are no longer pink in center.  Turn meatballs occasionally.   Cool and freeze, or when baked, use in your favorite recipe.

This entry was posted in Cave la Vinsobraise, Dare Wenzler, recipes, wine delivery washington dc. Bookmark the permalink.

2 Responses to Easy Meatballs for a Topsy Turvy Week

  1. Sue says:

    Hey, that’s my recipe! Almost… I leave out the sausage and add a shredded carrot or two, plus no milk. And I sauté them quickly and throw them in the sauce to simmer. But almost…

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