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.