MOIST DELICIOUS MEATBALLS
Great for traditional spaghetti and meatballs or as a main dish!
PREP TIME: 15 MINUTES
TOTAL TIME: 40 MINUTES
INGREDIENTS
- 1 LB LEAN (at least 80%) GROUND BEEF
- 1 EGG
- 2 TBSP KOKO KLASSIC*
- 1/2 CUP BREAD CRUMBS
- 1/4 CUP MILK
- 1 TBSP WATER
- 1/2 TSP WORCESTERSHIRE SAUCE
- 1/4 CUP SMALL ONION (finely chopped) OPTIONAL
INSTRUCTIONS
- Preheat oven to 400 degrees Fahrenheit.
- Line 13x9 inch pan with foil and spray with cooking spray
- In a large bowl, combine egg, Koko Klassic, bread crumbs, milk Worcestershire sauce and onion.
- Add ground beef to combination and mix thoroughly (I find it's easiest to just dig in with my hands!)
- Shape mixture into 20 to 24 (1 to 1 1/2 inch) meatballs*. Place 1 inch apart on pan.
- Bake uncovered 18 to 22 minutes (or until no longer pink in the center).
*VARIATIONS
- If looking for some heat to go with the flavor, try using Koko Kickin' in place of Koko Klassic.
- For those seeking extreme heat, use Koko Kryin'. But, I recommend decreasing the amount you add to 2 teaspoons to start with - adjust according to taste.
- For evenly sized meatballs, pat meat mixture into 6 by 4 inches and cut into 24 squares. Roll each square into a ball.