Friday, April 8, 2011

Ginger's Meaty Beachballs

Forgive the title of this one.  This is a meatball recipe, originated out of necessity while she was vacationing at a beach house, trying to use what was in the kitchen already rather than going to the store.  The name just...well...evolved.

This is her recipe, with a few tweaks since I didn't have everything she called for.  The kids LOVED it!

Ginger's Meaty Beachballs
- 1 pound ground beef
- 1/2 cup red onions (I used yellow)
- 1/4 Good Seasons Italian Dressing, prepared (I had some sort of red wine vinaigrette)
- 1 egg
- 1/2 cup crushed Ritz crackers
- salt and pepper
- 2 tbsp oil
- 1 jar marinara sauce
- 1 small can tomato sauce (I didn't have this on hand, used a can of condensed tomato soup, undiluted)

Chop onions very finely (I ran them through a food processor).  Combine ground beef, onions, dressing, egg, crackers, salt and pepper thoroughly.  Shape into 1 inch balls.

Heat oil in skillet and brown meatballs on all sides, don't cook completely.  Place balls in baking dish in one layer, cover with marinara and tomato sauce.

Bake at 250 for 2 hours.  We ate the meatballs with spaghetti.

You can find Ginger's entire blog, along with the original recipe, here.

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