The thing I should tell you about these meatballs is that I've made them a handful of times.
But every. single. time I make them I forget to get them up here!
And I feel so guilty.
Because they're so terrific and tender and tasty, that I really feel like you're missing out.
These meatballs come from the incredibly famous (in foodie circles anyway) Ree Drummond, The Pioneer Woman. I adore her. And her food.
She cooks for cowboys and kids and her recipes are simple and delicious.
I have spent MANY, MANY hours learning from this woman.
You know how I feel about simple - and these are just that.
Start with ground beef (or in this case Elk) and add some bread crumbs.
Then add in minced garlic.
Then salt and pepper.
Then some milk. I know. It's weird, but seriously. Just put it in there and don't worry about it.
Then mix it all up and use a tablespoon to portion out the meat and roll it into balls.
In a skillet over medium heat.
And add some chopped onions.
Cook for just a minute, then add the meatballs - you kind of want to nestle them in the onions.
Cook for just a minute until the meatballs start to brown a little.
Add in a jar of marinara sauce. Cook's choice. Shake the pan a little, cover the pan with a lid and cover for about 20 minutes, until the meatballs are cooked through. (Give the pan a shake every so often so stuff doesn't burn)
You have a few options for how you want to serve these. This particular day, I opted for shredded cheese and small sub buns.
You could also quickly stick the sandwiches under the broiler to melt the cheese a little - whatever floats your boat.
Or you can do slider-style sandwiches.
All that you need to know is that they're delicious and messy and perfect. They're even easy to feed to a smallish sized child. Just be prepared to mostly likely needing to hose her (or him) down outside afterwards. (And trust me - it's totally worth every slop of sauce!)
Race over to Ree's blog and show her some love. There's a little something for everyone.
xoxo - the Cane girl
1 pound ground beef
1/2 cup bread crumbs (panko or regular)
1 clove garlic, minced
1/2 teaspoon salt
Ground black pepper (I believe I threw in 1/4 teaspoon - maybe an 1/8th)
1/2 cup milk
2 Tablespoons olive oil
1/2 whole medium onion, diced
1 jar (large) marinara sauce
Dinner Rolls (or hoagie buns, or sub buns)
- In a large bowl combine the beef, bread crumbs, garlic, salt, pepper, and milk. Knead together and portion using a tablespoon. Roll into balls and set aside.
- Heat the olive oil in a skillet over medium heat. Add the onions and cook for about a minute. Nestle the meatballs in the skillet with the onions and cook for another minute, until the meatballs start to brown.
- Cover the meatballs with the marinara sauce, give the pan a gentle shake. Cover the skillet with a lid and cook for 20 minutes, until the meatballs are cooked. Gently shake the pan occasionally to ensure nothing is sticking.
- Serve on buns with cheese on top.
Source: The Pioneer Woman