Fwd: MY meatballs

From: pastrychefnyc

The meatballs recipe you sent out tonight sounded OK, but I like mine better, so thought I'd share them.

1 1/2 lbs of ground chuck

1 medium onion (prefer sweet but to your preference)

1 bell pepper (red or green... red adds color)

1 cup oatmeal (quick or old fashioned)

1 1/2 tsp salt

1/2 tsp black pepper

1 Tblspn Italian Seasoning

3 cloves garlic (or 1 Tblspn garlic powder)

2 eggs

flour for dusting

oil for browning

In food processor, process peeled onion, bell pepper, and garlic till fairly finely chopped.

Add Oatmeal, salt and pepper, and Italian Seasoning and continue processing till oats are relatively chopped up.

Add eggs and ground chuck, and process until well blended.

If you have a #20 ice cream scoop, use it to portion balls evenly, otherwise, roll out approximately 1 1/2 to 2 inch balls, and roll in dusting flour. Brown in medium hot skillet with enough oil to just cover bottom of skillet, browning on all sides. Remove to paper towel to absorb excess oil.

After making the meatballs, I prefer to simmer them in a well seasoned marinara sauce and serve over spaghetti or pasta.

The oats make them healthier adding fiber, and rolling them in the flour prior to browning them helps them soak up the sauce to be more flavorful. Good for Meatball Heros also.

For swedish meatballs, leave out the garlic and Italian Seasoning, make them smaller, and after browning, simmer in a mushroom brown sauce with sour cream or a quick alternative is 1 can cream of mushroom soup and 1 can beef consomme mixed together with sour cream added.

ENJOY!!