I always like taking ‘classic’ recipes and switching them up a bit. Meatballs, hamburgers, meatloaf, brownies…. anything. I like making it more gourmet or trying different flavor combinations.
So when I saw these meatballs in this month’s cookbook I wanted to give them a try. I thought these meatballs turned out great- very filling, but would make a few slight changes. I unfortunately did not get to make the sauce since my blender was missing the all important blade (who knows where that went- kinda dangerous that I have no clue where it is and could reach in a box or drawer one day and…….). But if any of y’all try this recipe and make the sauce you will have to let me know how it turns out.
It has been a long Monday so not much as far as interesting or not so interesting ramblings go. Maybe next time I will tell you about a cooking experience from my childhood or my recent movie star in counter….
Zesty Fried Meatballs with Red Pepper Sauce
adapted from Sandra Lee’s Semi-Homemade Cooking 3
Meatballs:
1 pound lean round beef
4 eggs, divided
1/4 cup milk
3/4 cup shredded Parmesan cheese (I used powdered Parmesan)
1 cup Italian-seasoned bread crumbs, divided
1 teaspoon Italian seasoning
2 cups vegetable oil
2 oz mozzarella cheese, cut into small chunks (this was my own adding)
Sauce:
1 jar (7.25 oz) roasted red bell peppers, drained
1/2 cup Catalina salad dressing
1 teaspoon Italian seasoning
Meatballs:
Preheat oven to 425 degrees F. Lightly spray heavy duty baking sheet with cooking spray. In a large bowl, combine beef, 3 eggs, milk, Parmesan cheese, 1/2 cup bread crumbs (the original recipe said to add 3/4 cup bread crumbs to the beef- I thought this made the meatballs a little to dry and breading tasting so I would just do 1/2 cup next time), and Italian seasoning. Mix thoroughly and shape mixture into 1-inch meatballs. Once balls are formed make a small indention add a mozzarella cheese chunk and re-roll.
In a small bowl, lightly beat 1 egg with 1 tablespoon water to make egg wash. In another small bowl, add remaining bread crumbs (I also added some of the Parmesan cheese to this). Dip meatballs in egg mixture and then roll in bread crumbs and place on baking sheet.
Heat oil in large pot over high heat. Using spoon add meatballs to oil. Fry until golden brown. remove meatballs from oil and arrange on baking sheet. Bake in preheated oven for 15-20 minutes.
Sauce:
Combine all ingredients in blender and puree until smooth. Serve sauce on side to dip meatballs in.