Homemade Meatballs

So in true Erica fashion I forgot to take meat out of the freezer for dinner today! Luckily I realized this while Kevin and I were in Vancouver picking up my race packet for tomorrow’s Color me rad run! We made a quick stop at Whole foods on Cambie! I was a happy girl!! We picked up lots of yummy stuff and decided to make meatballs!

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These meatballs are moist and flavorful. They can be used in a variety of ways such as meatball subs or appetizers. Tonight I served them on pasta with veggie loaded sauce and a warm fresh baked parmesan herb muffin for a filling, healthy pre race dinner!

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Ingredients

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1 Pound of extra lean ground beef
1/2 pound of ground pork
1 small pepper chopped
1/2 a medium onion chopped
3 cloves garlic minced
1 egg beaten
3/4 cup grated cheddar cheese
1/4 cup Parmesan cheese
1/4 cup of your favorite BBQ sauce
5 splashes worcestershire sauce
1/2 cup oats
4 crushed stone wheat crackers
1 tablespoon Italian seasoning
1/2 tablespoon granulated garlic
1/4 teaspoon pepper
1/4 teaspoon seasoning salt

Optional ingredients but suggested for yum factor!

1/2 cup crispy onions
1/4 cup tortilla strips

Method

Mix ground beef and ground pork

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Add all ingredients with meat in a large bowl and mix well with hands until combine.

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Did you notice my giant garlic?!? We got elephant garlic in Seattle! I love it! It is sweeter then normal garlic. The below photo is one clove in my hand!

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Once the mixture is well combine form well packed meatballs in your choice of size…I made giant meatballs a little larger then golf balls.

Cooking will depend on the size you made. Just be sure the internal temperatures reaches 165 degrees. I did this by baking them in the oven for 40 minutes at 375 degrees. I cooked uncovered for the first 20 minutes then loosely covered with foil for the last 20 minutes. Feel free to pan fry these if you choose! I cooked mine in our new specialty meatball pan. The pan is designed to let the fat run out and works fanatically!

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