My grandmother was a superb cook and hostess who threw dinner parties with ease and grace. This recipe reflects her Midwestern roots in Kalamazoo, Michigan.
I have added fresh herbs from the garden and sparked up the sauce with vinegar, mustard and paprika. Panko is a nice switch from traditional breadcrumbs. Moo Moo usually made her apple sauce, but I bought mine at the grocery store.
Yields 16 good-sized meatballs, 4 generous servings
- 2 pounds grass-fed, organic ground beef
- 2 large eggs
- 3/4 cups unsweetened, organic applesauce
- 1 medium-sized onion, finely chopped
- 3/4 cups Panko breadcrumbs
- 1/4 cup flat-leaved parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup unbleached all-purpose flour
2. Shape into meatballs, roll each one in the flour and place on a sided sheet pan.
3. Preheat the oven to 400 degrees while you prepare the sauce.
- 2 cups 365 brand organic ketchup
- 1 teaspoon sweet Hungarian paprika
- 2 tablespoons Worcestershire sauce
- 1 tablespoon organic apple cider vinegar
- 1/2 teaspoon dry mustard, such as Colman’s
- 2 tablespoons organic brown sugar
- zest of one lemon
1. Mix all ingredients together and spoon over each meatball.
2. Bake for 35-40 minutes in 400 degree oven. Serve over buttered egg noodles.