We love meatballs in our house! They are easy to prepare, especially in big batches. This recipe easily scales up and you can make a double or even triple batch. The cooked meatballs freeze very well and are quick for those busy nights when your family is going every which way. They reheat nicely in a pan with a sauce or gravy and supper is ready in 15-20 minutes.
INGREDIENTS – MEATBALLS
1.5lbs Lazy SV Ground Beef
1 cup of quick oats or bread crumbs
1 egg
½ cup milk
1 teaspoon Worcestershire sauce
1 teaspoon salt
½ teaspoon ground pepper
METHOD
Thaw ground beef on a plate in the fridge for a minimum of 48 hours. You can also do a quick thaw in the microwave making sure to not cook the corners. Meat must be used immediately to prevent food borne illness.
In a large bowl, break up thawed ground beef. Add other ingredients, mix until well combined.
We have 2 ways of cooking meatballs in our house. Errol prefers to cook them on a cast iron skillet. Ang prefers to bake them on a parchment paper covered cookie sheet at 400F for 25 minutes or until the centre is no longer pink. Both methods give you a great meatball. Crunchy on the outside, tender on the inside. The skillet leaves you all the crispy bits to add flavour to your gravy, but the oven means you set the timer and move onto another part of the meal and not worry about burning the meatballs. Try both and figure out what works best for you!
Once fully cooked, you can add them to a gravy or sauce. Or cool completely (no more than 1 hour on the counter), and place in a single row on a cookie sheet and set in the freezer until frozen. Then move them to a bag or reusable container and return to the freezer until you need them.
INGREDIENTS – SWEET & SOUR SAUCE
1 cup apple juice or water
½ cup white vinegar
¾ cup brown sugar
3 tablespoons soy sauce
3 tablespoons corn starch
In a medium pot, mix all ingredients together. Bring to a boil, stirring constantly until thickened. Pour over cooked meatballs, gently stirring to coat. Serve with rice, cooked veggies and a side salad.
INGREDIENTS – BROWN GRAVY
2 tablespoons butter
½ cup all purpose flour
2-3 cups beef broth
Salt and pepper to taste
Over medium-low heat, melt the butter in a skillet. If you fried the meatballs in your skillet, use the same pan, making sure to leave all the crispy, but not burnt bits in the pan. Sprinkle the flour over the skillet and slowly stir to mix. Stir 1-2 minutes until no longer lumpy and heated through. Slowly add the beef broth about ¼ cup at a time, allowing the gravy to thicken slightly with each addition. Stir or whisk constantly to avoid burning. Depending on how thick you prefer your gravy, you may need to stop adding, or add more beef broth to achieve the right consistency. If you prefer a smooth gravy, you can pour the gravy through a sieve to remove the bits. Pour the gravy over the cooked meatballs, stirring gently to coat and serve immediately with mashed potatoes.