Meatballs from Leftovers
It's a leftover meal!
I had leftover meatloaf mixture from when I made my Bacon Wrapped Meatloaf Kiev yesterday. Since it already was mixed up, all I had to do was to add some Italian flavors to make it into Italian meatballs
At the same time, I had a little leftover spaghetti sauce in the Frig. This thickens up as it cools off, so I had to add a little water to thin it down a bit.
You'll notice that I poach my meatballs, rather than frying, or baking them. I've found that this helps make a moist meatball. I actually did a test one time, and cooked the meatballs 3 different ways, and found that this method seemed to be the best.
The other trick for soft meatballs, is to use 2 eggs per pound of 80 / 20 ground chuck. The meat mixture may seem a little wet, but it works out into a tasty bite.
- 1/2 Pound Leftover Meatloaf Mix
- 1 Tablespoon Garlic Granules
- 1 Tablespoon Dried Oregano
- 1 Teaspoon Fennel Seeds, rough ground
- 2 Tablespoons Parmesan Cheese, optional
- 1 1/2 Cups Leftover Spaghetti Sauce
1. Place the sauce in a small pot, add a little water, and heat it over a real low heat, while you make the meatballs.
2. Mix up all, but the sauce, to make the mix for the meatballs. Form them into 1 1/2" balls. I set them on a plate while the sauce comes to a simmer.
If you keep your hands wet you'll find that the fat from the meat won't be too sticky on your hands.
3. Carefully place the meatballs right into the sauce. In my case, there wasn't enough sauce to cover them. Place the lid on, and gently simmer them for about 10 minutes.
4. Because they weren't covered, I carefully flipped them over, so the other side would cook. Be careful to keep them from falling apart during this process.
5. Cook for about 30 minutes. They'll be moist and great tasting.
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