Meatball Monday #2: Beef and Bacon Meatballs in Sauce

Last week, I gave my basic meatball recipe.  I use it in several dishes and keep a batch frozen instead of buying those frozen meatballs at the store which are very fatty and kind of icky, I think.

http://dinnerattheosbornes.blogspot.com/2010/11/meatball-monday-1.html

Here is my first Meatball in Tomatoe Sauce.  I do this several different ways. 

Beef and Bacon Meatballs in Sauce
1 lb lean ground beef
5 pieces bacon, uncooked, cut into small pieces
1/2 c. commerical bread crumbs
1T. dry minced onion
2 cloves garlice, Minced
2 t. worchestershire sauce
3 dashes chipolte tabasco

Combine the ingredients and shape into small meatballs.  Bake in a 450 oven for about 10 minutes.   Refer back to last weeks meatballs for more detailed instructions.  This is a fatter meatball that the first week because of the bacon.  Husband is at step son and daughter in law's looking at some repair to a canopy and having a very good time, I'm sure.  But he will be a long soon.

Since it's just the 2 of us tonight, I'll freeze half of the meatballs for meatball sandwiches in Josh's barbecue sauce for another day.

Sauce for the meatballs.
2 8 oz cans tomato sauce
1/2 t. sugar
2 t. Italian seasoning.
Mix together and set aside.

Once the meatballs are cooked, place half of them in a large skillet and set aside the others for packaging for later.  Pour the sauce over the meatballs and bring to a slow simmer.  Turn the meatballs in the sauce as they simmer slowly for about 20 minutes.  This isn't anything like marinara.  This is more of a glaze.    

Simmer until you haven't got much sauce left.

More like this. Anyway, we like it.



With buttered carrots, salt, a little marjoram.  Not bad.

Remember to simmer, not boil.

Next Monday, Meatballs in Plum Sauce.

Meatball Monday #1

I've learned something fairly important.  The hamburger that we got from the rancher, the local cow from Battle Ground, is so much better that I can't even think to go back to hamburger from the grocery store.  I didn't know that the quality would be so much different.  I mean hamburger.  Really?  But this is leaner and just noticeably nicer.  The texture is smoother.  It cooks out so crumbly with a little bit of crunchies.  Just better.  Makes me wonder what we've been eating.  

What I didn't get was enough steak.  What I got too much of was big roasts.  I'll be doing this differently next time.  It may take a couple times to figure out exactly what we like the best.  The rancher who we got it from said that they sometimes have what she called a hamburger cow.  By that she means a cow that just all goes to hamburger.  I can feel more experimenting coming on.

It is handy to have some meatballs premade in the freezer.  They can turn into spaghetti, sandwiches, Swedish meatballs and many other things.  The premade meatballs you find in the freezer section of your grocery are much fatter.  And much less really flavor.  And much less wholesome.

Basic Meatballs

1 lb lean ground Beef

1 egg

1/2 c. quick oats or bread crumbs

1/4 finely chopped onion or shallot or 1 T. dry minced onion 

1 or 2 large cloves of garlic minced
2 t. Worcestershire sauce

1/2 t. each of salt and pepper. 

Preheat the oven to 450 degrees.  Add all ingredients and mix to combine.  Anyone who knows me knows that I am not ashamed to enjoy this part.  Your hands are your best tool.  Remember I said that. 

I like small meatballs.  Easier for the kiddos to eat.  Easier for the ladies watching their figure to pick out the number they think they should have.  Makes nice appetizers.  Swedish meatballs with a toothpick as an appetizer.  Good for the holidays.  Just saying. 

Bake about 10 minutes.  The time may vary depending upon how big you make them and the meat itself.  If you've got doubts, break one open to make sure the pink is gone. 

I sometimes turn them over half way between baking, but it isn't required.  Just makes the brown on both sides.  When done, put them on a paper towel lined plate to drain and cool.  Freeze them in a zip lock bag until you need them or use them immediately.  Food made simple. 

Remember to plan ahead.