For those of you who have been reading Sweet Tea Sweetie for awhile, you may remember my Bourbon Meatballs. They are one of my most highly requested appetizers. I think I’ve shared that recipe more than any others. They are so easy, especially when you use packaged meatballs. I usually use store bought meatballs (Aidells, because they are all natural ingredients), but I really prefer the taste of homemade meatballs. If you want to go the extra mile and make your own meatballs, this is the way to do it! Hand rolling all of those meatballs can be really time consuming, so I like to make a big batch of them at once, then package them up and store them in the freezer. That way when I need some, they are ready to go!
Start by mixing together your ground beef, onion, milk, egg, and cracker crumbs. I always use Ritz crackers for my meatballs because I like the buttery taste to them, but you can use any kind of cracker or bread crumbs for your meatballs. Its really just important as a binding. You can also add in some seasonings here like peppers if you want an extra kick. Roll the meatballs into golf ball sized balls. Drop them onto your hot pan.
The trick to good meatballs is to keep them moving so that they cook evenly and don’t end up square! If you walk away from your meatballs, they will start to flatten out & start looking less and less like a ball!
Keep them moving until each one is a nice golden brown color. Then you are ready to serve!
I had a couple of very wistful dogs wishing that they could be in the kitchen with me when I was making these! It sure smelled good!
- 1 1/2 pounds of ground beef
- 2/3 cup cracker crumbs (I used Ritz, but you can use any kind)
- 1/2 cup minced onion
- 1 egg
- 1 1/2 teaspoon salt
- 1/4 teaspoon ginger
- 1/4 cup milk
- Thoroughly mix ground beef, crumbs, onion, egg, salt, ginger, and milk in a large bowl.
- Using a tablespoon, roll large spoons full of mixture into golf ball sized meatballs.
- Melt butter or heat up olive oil on in a large skillet on the stove top.
- Cook meatballs in skillet until brown.
- Keep moving continuously to ensure round shape.
- Remove meatballs and place on paper towels to soak up extra fat.
- Serve hot!