Although this recipe is unlike usual meatball recipes, the balls still turn out tender, juicy and delicious. The reason why it’s different is because it uses applesauce. That is the secret to giving these balls their tenderness. The meatballs are baked in the oven with a cream sauce which also can be used over pasta.
- 1 Egg
- 125 ml Milk
- 60 g herb seasoned Croutons
- 160 g Apple Sauce
- 3 tbsp chopped Onion
- 3 tbsp finely chopped Garlic or to taste
- 60 g grated Cheddar
- Salt and Pepper to taste
- 675 g Ground Beef
- 1 (295 g) tin Cream of Celery condensed soup
- 125 ml Evaporated Milk
- 4 tbsp grated Parmigiano Cheese
- Preheat oven to 180 C / Gas 4. Grease a large, deep baking dish with oil spray.
- In a large bowl, whisk together milk and egg and stir in the croutons. Set aside to allow the croutons to absorb the wet mixture for about 2 minutes.
- In the crouton bowl, gently stir in the apple sauce, onion, garlic, cheddar and salt, and pepper. Put the ground beef into the same bowl and combine the ingredients together using your hands to mix, until thoroughly combined.
- Taking less than a handful of the ground beef mixture in your hands, form it into balls and place into greased baking dish.
- Using the same bowl that had the meat mixture, whisk together the celery soup and evaporated milk. Afterward, pour this sauce over the meatballs.
- Place the meatballs in the oven to bake for about 45 minutes until the sauce has thickened and bubbled and the meat is no longer pink in the center.
- Take the meatballs out of the oven 15 minutes before the 45 minute baking time, and sprinkle with the Parmigiano cheese. Place back into the oven until the cheese is melted and starting to brown.
An instant-read thermometer inserted into the center of a meatball should read 70 C.
see also easy dirty rice