1/2 teaspoon each oregano, garlic powder, cracked red pepper, thyme 1-2 tablespoon Italian seasoning blend (if it contains salt, do not add the teaspoon of plain salt) 1 packet powdered onion soup mixture. Adobo chili mixture or spice packet[1] X Research source
1/2 teaspoon each oregano, garlic powder, cracked red pepper, thyme 1-2 tablespoon Italian seasoning blend (if it contains salt, do not add the teaspoon of plain salt) 1 packet powdered onion soup mixture. Adobo chili mixture or spice packet[1] X Research source
Mix as little as possible for the best texture– just until everything is well mixed. The more you mix the meat, the tougher it gets. [2] X Research source
Larger meatballs will take longer to cook, and you must be careful not to let the outsides burn while the insides finish. Smaller meatballs may dry out if you’re not careful – they must hit the heat and come off quicker. [3] X Research source
A slow-cooker filled with sauce and meatballs can accomplish the same thing for beautifully rich, slow-cooked meatballs.
Finish the meatballs with 2-3 minutes in the broiler to get a wonderfully browned, crisp edge if desired. [4] X Research source
A 1/4 cup of freshly cut parsley goes wonderfully with the onion and garlic as well.
Bring 1/4 cup butter and 1 cup of currant, grape, or blackberry jelly to a simmer. Add 1/8 teaspoon allspice and stir in. Add the cooked meatballs into the glaze and turn to coat. Cook for 3-5 minutes in the glaze, until it thickens around the meat. [7] X Research source
