Irish Homeplace Meatballs
Posted on by Terrie
Cascading Kitchen Notes
Notes

Irish Home Place Meatballs
- 2 lbs. of Jubilee hamburger
- 1 quart of Zucchini Carmalade
- 1 cup of bulgur wheat-soaked in 4-5 cups of water for at least an hour.
If there is extra water when it’s done just squeeze it out as you add to the hamburger mixture.
- 2 eggs
- 1 tsp salt
- 1 tsp pepper
- 3-4 cloves of garlic-minced
Stir together.
Form 2 inch meatballs and place on a baking sheet pan. Wet your hands as you form the meatballs so you don’t end up with a sticky mess!
Bake for 10-15 min at 350°. Check at 10 min. The internal temp needs to reach 165°.
These are great for busy weeks, road trips and campouts. We like to serve it with hummus and cucumbers or in a pita pocket with a Mimi mince.
