Egg-free, garlic-free cocktail meatballs
The recipe freezes well, which meant I could bake them early and get it out of the way back in the day. These days, it means I can make 5,000 pounds at once and have it over with for a while.
As an appetizer, they're great soaked in barbecue sauce. You also can make them slightly larger and serve with spaghetti or on a sandwich.
Egg-free cocktail meatballs
- One pound of ground beef - I've used half turkey in the past
- 1/3 c. bread crumbs - if you're dealing with a garlic allergy you'll have to make your own, but its easy. Simple leave a couple of slices out until the bread's dried then run through a food processor.
- 2 tbl. parsley
- 1/2 tsp oregano
- 2 tbl. finely chopped green olive
- 2 tbl. oil - the substitutes for two egg yolks in the original recipe.
- 1/3 c. parmesan cheese
- 1/2 tsp. salt
- 1/2 tsp. onion powder
- 1/4 tsp. pepper
Mix all and roll into one-inch balls. Bake at 350 degrees on pan treated with cooking spray. I usually double the recipe and use a jelly roll pan.
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Copyright 2009 Debra Legg. All rights reserved.