I love meatballs. They are fun to create and fun to eat. There are so many ways to make them! I’m going to post my traditional recipe here. Last night, however, I did not have an egg. To my dismay, I searched around the fridge and considered almond milk, but I thought it might make the meatballs too runny. Then I found applesauce! Earlier that day I had read somewhere that applesauce can be used in place of eggs when baking. So I thought: Why not?
Here is the original recipe I conjured, with a little help from Rachael Ray and some other website:
¼ cup parmesan cheese, grated
¾ cup Italian bread crumbs
1 egg (or 3 tbsp. applesauce, if you dare)
1 tsp. each oregano, basil, parsley
1/8 tsp. or a pinch of garlic powder
A little bit of flour (to dip the meatballs in to form them better)
A dash of regular mustard
A tbsp. of Worcestershire sauce
1.5 – 2 lb. ground sirloin (or chuck) meat
Directions: Mush all the ingredients together with the ground meat. I like to place the meat in the bowl first and pour the rest of the ingredients on top. Form little balls, about 1 inch in diameter, using the flour (and additional bread crumbs, if you like) to hold them together.
Spray a Pyrex with Pam and place the meatballs in it. I like to arrange them in neat little rows. If there isn’t enough space, simply stack the meatballs on top of one another on the edge of the Pyrex.
Bake at 425 for about 15-20 minutes, until the meatballs are crusty and browned on the outside. This is what they looked like when I took them out of the oven:
Meanwhile, in a deep skillet, add whatever sauce you are using (last night I used about 1 cup of vodka sauce and 1/4 cup of marinara sauce) with 1 tbsp. of olive oil and heat on medium.
Add the meatballs, turning to coat with the sauce. Sprinkle a little more cheese in the sauce as well if you want more cheese. Cover and let sit on low heat for about 10 minutes so the meatballs can absorb the sauce. Serve with whole wheat pasta. Sprinkle shredded mozzarella on top of the meatballs. Enjoy!!