Thanks for the great recipe Kim Knox!
I was making a dinner to take to my mother–a soup with meatballs on the side to add as she wished. My husband passed behind me once, pointing at the cheese I was adding and said, “Don’t add that! It’ll burn when you’re cooking them.” I smiled sweetly and resumed my task.
A bit later, I took a plate with a single, hot meatball on it for him to try.
“Oh my gosh, better than that. These are outstanding.”
Then, with his eyes moistening just a bit, he looked up… “You’re not giving all of those away, are you?”
🙂 “Have all you like; I’m making more tomorrow.”
By: Kim Knox
1 lb ground meat (I used buffalo)
1 tsp Kosher salt
1 tsp ground black pepper
1/2 C. seasoned breadcrumbs, Italian style
1/4 C. whole milk
1/3 C. fresh grated parmesan cheese
2 Tbsp Heinz Ketchup
2 tsp Italian seasoning, bruised
2 tbsp dry or fresh parsley
1/4 tsp garlic powder or 1 small clove of fresh garlic, minced
Mix together with love (by hand).
Scoop out small portions (I used a 1 inch melon scoop), roll, and place onto a plate of flour. Roll a plate of balls, and place onto another plate.
Heat oil in a skillet and brown the floured meatballs, removing onto a paper towel.
Plop into soup, serve with a sauce, or skewer with a toothpick for a yummy appetizer!