Not so spicy MEATBALLS

Some find our original recipe a bit too spicy. Well, they are ITALIAN meatballs not SWEDISH meatballs. But even we find the milder version very savory and palate pleasing. Some think of us as bossy Italians but really we are people pleasers at heart. So here is a more mild recipe for your delicate palette.

Basically you’re doubling the meat or halving the meatball mix.

Below is the original recipe but with HALF a jar of meatball mix. This will make 60 - 1 oz meatballs. Too many? Keep reading below.

Not So Spicy Meatballs

Makes 60-1 oz. meatballs

Ingredients:

« 2 lbs ground beef (85% lean)

« 1 lb ground pork

« 1 eggs

« 1/4 cup ketchup

« 2 squirts yellow mustard

« half jar of Grandpa’s Meatball Mix

Directions:

Dump entire jar of meatball mix into a small bowl and blend well. Measure off half of the mix and return unused portion to jar. Place meat in a large bowl, gently break apart. Add a lightly beaten egg, ketchup and mustard and blend so egg and ketchup are evenly distributed. Spread meatball mix evenly over meat. Mix all ingredients together in the large bowl with your hands and roll into 1.5” balls.

Bake at 425° on foil-lined baking sheet until meatballs are brown on top and nearly black on bottom. Or fry them in oil in a cast iron skillet like our Grandpa did. If they’re savory and crunchy outside, you’ve done them just right. Enjoy!

Tip: You can always freeze uncooked meatballs and save them for another time. Freeze on baking sheet and then store in resealable plastic bag. Meatballs can be cooked frozen.You’ll thank yourself for this preparation later!

Not So Spicy 1 lb Version

Makes 20-1 oz. meatballs

Ingredients:

« 1 lb ground beef (85% lean)

« 1 egg

« 2 heaping T ketchup

« 1 squirt yellow mustard.

« Grandpa’s Meatball Mix

Directions:

Dump meatball mix into a separate bowl and blend well. Measure out 1/2 cup of Grandpa’s Meatball Mix for this 1 lb. version. Return unused mix to jar for next time. Place meat in a large bowl, gently break apart. Add a lightly beaten egg, ketchup and mustard and blend so egg, mustard and ketchup are evenly distributed. Spread meatball mix evenly over meat. Mix all ingredients together in the large bowl with your hands and roll into 1.5” balls.

Bake at 425° on foil-lined baking sheet until meatballs are brown on top and nearly black on bottom. Or fry them in oil in a cast iron skillet like our Grandpa did. If they’re savory and crunchy outside, you’ve done them just right. Enjoy!

Tip: You can always freeze uncooked meatballs and save them for another time. Freeze on baking sheet and then store in resealable plastic bag. Meatballs can be cooked frozen.You’ll thank yourself for this preparation late

Katie Gunderman