Broccoli Meatballs

Since I went to the store today and we have a selection of food available, I let the child select tonight's fare. She picked spaghetti and meatballs. I don't think I've ever made meatballs, but that does not dissuade me.

I opened up my trusty Betty Crocker cookbook (can't go wrong with Betty for the good old American meat staples). Spaghetti and meatballs is on page 227. Of course, I had to adapt it.

The process is simple: mix all ingredients, shape into 1.5 inch balls and bake at 400 for 20-25 minutes. The yield of Betty's recipe is 20. Mine is about 17.

Betty's Meatballs
1 pound ground beef
1/2 cup dry breadcrumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worchestershire sauce
1/4 teaspoon pepper
1/4 cup chopped onion
1 egg

Angel's broccoli meatballs
3/4 pound ground beef
1 cup fresh broccoli, cut small and cooked lightly
1/2 cup homemade breadcrumbs
about 1/8 cup ketchup
about 1/8 cup creamy Italian salad dressing (plus an extra squirt for good measure)
1/2 salt
1/2 four color pepper
2 teaspoons garlic powder
1 teaspoon basil
1 teaspoon pizza and pasta seasoning
1 teaspoon parsley
1 teaspoon honey
1 egg

At a preliminary taste test, 20 minutes in, the meatballs taste good. They weren't the color I would have liked, so I put them in for five more minutes... and the bottoms caramelized.