I grind my own pork and chicken or turkey meats. I used 1.5 lbs (1/3 each) ground chicken, pork and 85% grnd beef. I find when mixing the soaked bread crumbs (bit more crumbs, little less milk) with the egg, seasonings and parm...it incorporates into the meat better. I upped the seasonings a bit and instead of salt I used beef bouillon granules. I skipped cooking onions; used 2 t dried minced onions instead. I adjusted some ingredients due to using 3/4 of meat called for (24 oz). Oh yes, I make the mixture a day in advance to allow all flavors to develop. I baked at 375 for 15 mins, flipped and baked for 15 more. Due to the type meats I used, the meat balls are somewhat pale looking so I poured a tsp of gravy master (like kitchen bouquet) into the drippings and rolled the meat balls around in it. Looked a little more appealing (normal) this way. I shape mine a bit larger then a golf ball size. Great stuff CJ! (P.S. I wet my hands a few times while shaping meatballs...much neater.)
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I grind my own pork and chicken or turkey meats. I used 1.5 lbs (1/3 each) ground chicken,...