That’s a lot of meatballs!

Last week I made 6 lbs of meatballs.  I love meatballs – they are such versatile little protein packages.  They are easy to make in bulk, easy to freeze and reheat, and you can make many different styles of dinner just from one meatball recipe.  Here is how I make mine:

3 lbs ground beef

3 lbs ground pork

1 onion, roughly chopped

3 cloves garlic

1 t salt

1 bunch cilantro, roughly chopped

1 t coriander

1 t chili spice

1/2 t cumin

pepper

4 eggs

  • Place the meat in a very large bowl
  • Place all other ingredients in a food processor and blend
  • Pour over meat; mix with hands and form into balls
  • Bake in 350 degree oven until done

Since there aren’t any breadcrumbs in these meatballs, they will be a little tough at first, so I cook them a second time.  I place them in Albondigas Soup, Curry sauce, a middle-eastern inspired sauce, or tomato sauce and let them cook for at least another hour.  That way they are nice and tender and even the Cavebaby can easily navigate them. 

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