I know I’ve talked about how two of my kiddos won’t do meatloaf, or meatsauce, but how they will do meatballs.

And that’s a bonus.

But one of the things I love most about meatballs, is how easy they make weeknight meals.

Once you have a great meatball recipe you can use it in so many ways. Sliders, subs, marinara, alfredo, stroganoff, plain, etc.

Bonus. They freeze easily too. So make more than you want. Freeze a bunch on a cooking tray before cooking, place them in a ziplock bag, and then pop them in whatever sauce or vessel suits your needs.

Ingredients:

2 lbs ground pork

1 Tbsp tomato paste

1 egg

1 Tbsp dried italian parsley

2 cloves of garlic, minced

5 leaves of basil, shredded

3 green onions, green part sliced

1/2 tsp white pepper

1/2 tsp dried oregano

1 tsp salt

1/2 cup panko

Directions:

Preheat oven to 450.

In a bowl, combine pork, paste, egg, parsley, garlic, basil, onions, pepper, oregano, salt, and panko.

Don’t over mix, just make sure that all ingredients are incorporated. I use my hands.

Roll into meatballs - this will make 24 meatballs

Line a jelly roll pan with foil, and top with a wire rack.

Place meatballs on rack.

Cook for 20 minutes. Check for browning, then cook an additional 10 minutes being careful not to over cook.