Making Babies (and making dinner when possible)

Meatballs

Nothing like a hearty meal for Sunday night supper. I mixed 1/2 pound of ground sirloin with 1/2 pound of deer sausage (see previous posting of trying to hide the deer meat in tons of flavor). You can be normal and get a combo of ground beef, ground sausage, and ground veal. Or you can substitute for ground turkey and any other combo. I take some short cuts in this by buying the Italian style bread crumbs and the already shredded "powered" Parmesan cheese. Finely dice up a medium size onion and start to saute in about 2 tablespoons of olive oil. Finely dice up 1 clove of garlic and add it to the onion at the very end. Turn off heat and let cool. Finely dice a large handful of parsley. In a large bowl, add 1 egg and about 1/2 cup of milk. Beat together. Add the parsley, onion and garlic mix to the bowl. Add all the ground meat and (this is the fun part) start mixing this all together with your hands. Add about 3/4 cup of the bread crumbs and continue to mix well until it's all incorporated. Lots of recipes tell you to mix the bread crumbs with the milk beforehand, but I think it clumps together too much, and doesn't get all incorporated into the meat. At this point you can put back into the fridge for 1 to 24 hours, or you can continue to make the meatballs.Preheat oven to 350. Take an ice cream scoop if you want consistent sizes, or scoop up enough meat and begin to roll into a ball between your palms. You can make whatever size you want, and alter the cooking time accordingly. For small meatballs, cook about 15-20 minutes, add a few minutes to med. size, and so on.You can add these to tomato sauce, and serve over pasta or you can make them into a Swedish style with cream sauce. Or you can make them into appetizers.