Recipe Station

You can serve these meatballs over a nice bed of pasta, if you want to, or you can always have them as a stand alone dish. Make sure that the meatballs are 100 percent cool, room temperature, before putting them in the fridge because the sauce will curdle. Heat up gradually the next day.

Let's Get Started…

The Ingredients To Gather:

• 1 lb ground beef
• 1 large egg
• 1/2 cup breadcrumbs
• a small red onion, finely minced (about 1/2 cup)
• 1 tsp onion salt
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp fresh cracked black pepper
• 1 heaping Tbsp ketchup (I used my favorite Jalapeno Ketchup)
• 1 heaping Tbsp A1 sauce
• 16 oz jar of your favorite tomato sauce
• 2 cups shredded mozzarella cheese

The Directions To Follow:

1. Set the oven to 350F
2. Crack the egg into a large mixing bowl and beat well with a fork.
3. Add the meat, breaking it apart as you add it to the bowl.
4. Add in the rest of the ingredients EXCEPT the tomato sauce and the mozzarella cheese. Mix to combine everything well, using your fingertips.
5. Scoop out the meat into approximately 22 balls and roll the balls round with your hands. I used my 1 1/2 inch cookie scoop.
6. Set the meatballs on a baking sheet and cook for 15 minutes.
7. After you put the meatballs in the oven, pour the sauce into a 10 inch cast iron skillet and place in the oven along with the meatballs for the last 10 minutes of cooking, to heat up the sauce.
8. Remove both pans from the oven and transfer the meatballs to the skillet, nestling them into the sauce. Return the skillet to the oven and cook for another 10 minutes.
9. Remove the skillet again and top with the cheese. Return to the oven to melt the cheese. Set under the broiler if you want it to brown, but watch carefully.
10. Serve immediately with garlic toasts.

Finished!

Have You Ever Had These Cheesy Meatballs Before? If Sooooo Tell Us How Good They Were & How Much You Liked Them.

Happy Baking & Enjoy!

Article Source: The View From The Great Island