Savory Meatballs

This is a great recipe if you have some extra burger. Make multiples of it and freeze the results. They are delicious for dinner or dressy enough for a party. One pound of burger makes 16 one ounce meatballs, approximately 4 servings.

1 pound Templeton Hills grass fed ground beef
1 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce
1 small yellow onion, peeled and minced
3/4 cup bread crumbs
1/4 cup milk
1 egg, lightly beaten
2 tablespoons olive oil

Put bread crumbs in milk and allow to soften for 5 minutes. Using a mixer, beat the ground beef, onion and spices together. Add the Worcestershire sauce and egg. Combine the softened bread crumbs. Use a scale to measure one ounce amounts, or lay out the meat on the counter into a square, then cut the large square into 16 pieces (4 cuts by 4 cuts) . Roll the meat into balls and brown in the olive oil for about 6-8 minutes. I like to undercook them slightly, so as not to overcook them as I reheat them.

Top with any sauce you prefer; marinara, mushroom, sour cream, etc and put over noodles or rice or potatoes…whatever your family prefers.

I love keeping a couple of bags of meatballs in the freezer, and pulling them out when I need a quick dinner.