Easy Homemade Meatballs

I pretty much love any kind of Italian food. And who doesn’t love a good meatball? These meatballs are easy to make and best of all, you can freeze them! They are great on top of spaghetti or as a quick snack. (my kids love these!) They are packed with flavor and would make any Italian mama proud!

HOMEMADE MEATBALLS

  • 1 pound ground beef
  • 1 small onion, grated
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/3 cup Italian seasoned dried bread crumbs

Preheat oven to 400 degrees.

In a medium bowl combine all ingredients. Mix well. Try not to squeeze the mixture through your fingers, but just combine, as “squeezing” will give your meatball a tough texture.

To make evenly sized meatballs, turn mixture out on a cutting board and shape it into a rectangle. Pat down until it is perfectly shaped. Using a sharp knife, cut mixture into 24 squares. (or less if you like a bigger meatball) Roll each square into a ball. Place on an aluminum lined jelly roll pan.

Bake for 14-18 minutes.

Roasted Zucchini Bites

Turn these raw, chopped zucchini’s into this:

I was talking about these zucchini bites with a friend the other day and knew I had to make them! I am really trying to eat more vegetables these days and this seemed like an easy, flavorful way to do it! (every little bit helps!) These are also a healthy snack for the kiddos when they come home from school. Or use them as an appetizer at your next gathering. They make a healthy substitute for french fries or onion rings. They are packed with flavor and crunch! Yum!

Roasted Zucchini Bites

  • 2 green zucchinis, sliced in circles
  • 1 1/2 cup plain Panko crumbs **
  • 1/3 cup shredded parmesan cheese
  • 1 1/2 teaspoon Italian seasoning  (I use McCormick Italian seasonings)
  • 1/2 teaspoon salt
  • 2 eggs + 1 Tablespoon water, beaten

Preheat oven to 375 degrees.

In a shallow dish or bowl beat eggs and water. In a different shallow bowl combine panko crumbs, parmesan cheese, Italian seasonings and salt. Stir until combined. Dip each zucchini slice in the egg and then immediately in the crumb mixture. Make sure to coat the entire zucchini slice. Place coated zucchini’s on a parchment lined cookie sheet and oven roast for 12-14 minutes. Serve hot!

**You could also use traditional plain bread crumbs, I just prefer the crunch! I am addicted to the Panko crumbs!