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Easily

Preserved Can alter it by making small changes Delicious Family Recipe

Mixing

bowl Knifes Cheese Grater Spoons Cookie sheet Parchment Paper Measuring Cups Paper Towels Convection oven Knife Storage Container

lb. lean hormone free beef 1 cup shredded parmesan 1 cup homemade breadcrumbs 4-8 large garlic cloves (chopped finely) 2 eggs 2 cups water

To make breadcrumbs bake 6 slices of bread in oven at 250F until dry. It could take anywhere from 15-30 minutes Crumble dry bread and add 1 Tsp. Dry Parsley, Tsp. Italian seasoning, 2 Tbs. dried onion flakes Add all ingredients but the ground beef in a large bowl Mix into a thin paste and then add ground beef Mix evenly

Preheat

cooking oil into skillet Wet hands form meatballs Place into heated oil Once brown place on paper towel to dry Then can be added to sauce or preserved in freezer

Trial

1:

1. toast 6 slices of bread for in oven at 250 degrees for 15-30 min. 2. crush bread crumbs (food processor) finely and add to bowl along with 1 tsp. dried parsley, tsp Italian seasoning, 2 tbs. dried onion flakes, 2 eggs, 2 cups water, parmesan cheese, and garlic. (everything but beef) 3. mix into a thin paste 4. add beef mix all together 5. Preheat cooking oil into skillet 6. Wet hands to form meatballs 7. Place meatballs into heated oil 8. Once brown place on paper towel to dry
** These can then be added to sauce or preserved in freezer ** Baked a batch in the convection oven for 15-20 min at 400 degrees = successful! Turned over halfway

Trial

2:

1. toast 6 slices of bread for in oven at 250 degrees for 15-30 min. 2. crush bread crumbs (food processor) finely and add to bowl along with 1 tsp. dried parsley, tsp Italian seasoning, 2 tbs. dried onion flakes, 2 eggs, 2 cups water, parmesan cheese, garlic, and salt. (everything but beef) 3. mix into a thin paste 4. add beef mix all together 5. wet hands to form meatballs 6. add meatballs to parchment paper on pan 7. put in the oven at 400 degrees for 15-20 min flip over at halfway * Yielded 32 meatballs!

Trial 3:

1. toast 6 slices of bread for in oven at 250 degrees for 15-30 min. 2. crush bread crumbs (food processor) finely and add to bowl along with 1 tsp. dried parsley, tsp Italian seasoning, 2 tbs. dried onion flakes, 2 eggs, 2 cups water, parmesan cheese, garlic powder, salt, and cayenne pepper . (everything but beef) 3. mix into a thin paste 4. add beef mix all together 5. wet hands to form meatballs 6. add meatballs to parchment paper on pan 7. put in the oven at 400 degrees for 15-20 min ** flip over at halfway

After

trial 1 during trial 2:

- Added more breadcrumbs - Added salt, more Italian seasoning, and more onion flakes - Used less water

- Use no oil
- Fat was drained - put meatballs in the oven for 15-20 min. at 400 degrees

After

trial 2 during trial 3:

- Added garlic powder instead of garlic cloves


- Added cayenne pepper - continued to bake the meatballs in the oven at 400 for 15-20 min.

We

chose to freeze our meatballs using a stationary chest freezer


(-20 to -30 degrees Celsius) Air tight storage container Equipment available Extend shelf life of product Maintain shape of meatball Ground beef is commonly frozen, not dried

Why?

Clean

hands and gloves used Hair nets or hats Dealing with raw meat Internal temperature at least 160 F

Crispy

outside, moist inside Flavorful with a small kick -Best paired with noodles and spaghetti Freezing in container was an ideal preservation method