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Brought to you by: Annabelle G-M., Julian Middle School
This recipe handed down in my family. Thanks to my Grandpa Akgun
U.S. to Metric and Metric to U.S.
3 pounds Ground Chuck
1 cup bread crumbs
1 large Onion (chopped to pieces)
1 teaspoon Oregano
1/2 teaspoon Cumin
1/2 teaspoon Black Pepper
1/2 teaspoon Garlic Powder
2 tablespoons Italian Dressing
1 tablespoon Seasoning Salt
4 oz. Tomato Sauce (Canned)
PAM or butter
Flat Cookie Pan
Two large bowls for mixing
Put meat in a large bowl to mix. Mix all dry ingredients in a different bowl. Mix meat, but not in a kneading motion; open and close the hands and push meat through finger spaces. Take the dry goods and sprinkle and spread onto the meat. Sprinkle and spread, mix, and repeat until all dry goods is mixed thoroughly into the meat.
Put the chopped onion on the meat.
Mix, then put the liquids on top of the meat and mix.
Now every ingredient is in the meat. Mix for ten minutes, or until everything is mixed thoroughly.
Be careful: This next step is just showing what you are supposed to do. Please do the next step after you handle the pan. Once you are done mixing, scoop a small handful of meat and roll i
t into a ball. You can either make a tubular shape, or squeeze the meat in your hand and remove the extra.
Cooking in the Oven:
Take the pan and spray the PAM or put butter on it. Take as many of the meatballs as the flat pan can hold and on 350 degrees, the meatballs in for twenty minutes.
Take out the meatballs once they are done. With the spatula, cut a meatball in half.
Taste it and see if it tastes fine. Putting them in for five more minutes on 400 degrees cooks them fully after the previous cooking. Repeat cooking the next batch or batches with the knowledge of how many minutes to cook until they taste right.
NOTE: If you would like to warm up the meatballs after they are cooked and you have stored them in a container or other way of keeping them, DO NOT use a microwave because it takes the seasonings and flavor away.
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