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Author Notes: My grandmother was a superb cook and hostess who threw dinner parties with ease and grace. This recipe reflects her Midwestern roots in Kalamazoo, Michigan. I have added fresh herbs from the garden and sparked up the sauce with vinegar, mustard and paprika. Panko is a nice switch from traditional breadcrumbs. Moo Moo usually made her apple sauce, but I bought mine at the grocery store. —Lizthechef
Serves 16 good-sized meatballs, 4 generous servings
- 2 pounds grass-fed, organic ground beef
- 2 large eggs
- 3/4 cup unsweetened, organic applesauce
- 1 medium-sized onion, finely chopped
- 3/4 cup Panko breadcrumbs
- 1/4 cup flat-leaved parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup unbleached AP flour
- Beat the eggs slightly and mix in the rest of the ingredients, except for the flour. Shape into meatballs, roll each one in the flour and place on a sided sheet pan.
- Preheat the oven to 400 degrees while you prepare the sauce.
- 2 cups 365 organic ketchup
- 1 teaspoon sweet Hungarian paprika
- 2 tablespoons Worcestershire sauce
- 1 tablespoon organic apple cider vinegar
- 1/2 teaspoon dry mustard, such as Colman's
- 2 tablespoons organic brown sugar
- zest of one lemon
- Mix all ingredients together and spoon over each meatball.
- Bake for 35-40 minutes in 400 degree oven. Serve over buttered egg noodles.
- This recipe was entered in the contest for Your Best Meatballs