Meatballs

Meatballs

 Book: Betty Crocker's Cookbook, 9th Edition

 Chapter: Meats

 Makes 4 servings

 Prep: 15 min; Bake: 25 min

 To save time, instead of shaping beef mixture into balls, pat mixture into a 9 X 3-inch rectangle in ungreased rectangular pan, 13 X 9 X 2 inches. Cut into 1 1/2-inch squares; separate slightly. Bake uncovered 25 to 30 minutes. You can also use an ice cream scoop to form meatballs.

 1 pound lean ground beef

1/2 cup dry bread crumbs

1/4 cup milk

1/2 teaspoon salt

1/2 teaspoon Worcestershire sauce

1/4 teaspoon pepper

1 small onion, chopped (1/4 cup)

1 large egg

1. Heat oven to 400'.

2. Mix all ingredients. Shape mixture into twenty 1 1/2-inch meatballs.  Place in ungreased rectangular pan, 13 X 9 X 2 inches, or on rack in broiler pan.

3. Bake uncovered 20 to 25 minutes or until no longer pink in center and juice is clear.

Cocktail Meatballs: Shape beef mixture into 1-inch meatballs. Bake 15 to 20 minutes. 3 dozen appetizers.

  
Skillet Meatballs: Cook meatballs in 10-inch skillet over medium heat

 about 20 minutes, turning occasionally, until no longer pink in center and juice is clear.

  
Turkey or Chicken Meatballs: Substitute 1 pound ground turkey or chicken for the ground beef. (If using ground chicken, decrease milk to 2 tablespoons.) To bake, grease rectangular pan with shortening. To panfry, heat 1 tablespoon vegetable oil in 10-inch skillet over medium heat before adding meatballs.