Oven-Steamed Meatballs

Alrighty, first recipe of the new year. This is by far my favorite way to cook meatballs. It's better than frying, where the meat shrinks and it absorbs a lot of the oil. These babies don't lose their shape and size and is deliciously juicy. 


You can serve them up as is or in a bowl of marinara or red sauce. (As pictured in the last photo) Or make a tasty sandwich. I made this same recipe once the year before at exactly the same time. The meatballs once seasoned is placed in a pan with some water and tightly sealed and baked. It steams the meat inside the pan. It's baked once more without the foil covering to brown the top. The neat thing about it is all the fat that comes out. Juicy and tender is what you get and a nice batch of broth to use for soup. These are great as appetizers, too. Just make them small like the size of a golf ball. I made these half the size of an orange. Well...if you see the little grapes in the photo and compare sizes. Yeah... :) My mom took some of the leftover meatballs and mixed them into a sweet and sour sauce. It was delicious!


Makes 24 medium to large meatballs.

Oven-Steamed Meatballs 

1 lb ground beef
1 lb ground pork
salt
pepper
2 Tbsp paprika
1 small onion - fine chopped
1 Tbsp worchestershire sauce
lukewarm water


Preheat oven to 350˚F

Combine thoroughly the ground beef, pork, paprika, onion, worchestershire sauce in a bowl. Season with salt and pepper.

Divide the mixture into 24 balls and place on a 2-4 inch deep oven pan. Pour water 1/4 inch deep into the pan completely covering the bottom. Cover the pan with foil crimping the edges to tightly seal it.

Place the pan in the oven and bake for 40-45 minutes. Remove the foil and bake for another 10 minutes.

Remove the balls from the pan and serve with spaghetti or as an appetizer or in a sandwich.