These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Italian Meatballs

From Statesboro Market2Go

<p>Who doesn&#8217;t love meatballs? Especially with our delicious local beef. They are so versatile. Serve them as an appetizer or with pasta as a main course.. I recommend a hearty, thick spaghetti like Buccanti #6. It is a hollow spaghetti noodle, which allows the juices in the sauce to be held tightly in the thin hollow tube. Really worth it. But don&#8217;t forget to make my Extra Veggie Marinara recipe to go along with these delicious round delights. Make extra because you know you love a good oven toasted meatball sub for a quick leftover lunch or diner.</p>
Source: My taste buds decided to create this one... (Entered by Amy Womble)
Serves: about (35) 1" meatballs

1 lbs Ground beef
1 clove finely diced garlic
1 small onion finely diced
2 tsp oregano
1 tsp thyme
1 tsp worcestershire sauce
1 cup ground whole wheat bread crumbs
1 large egg
2 tsp basil
1 tsp rosemary, chopped if fresh
salt and pepper to taste

Step by Step Instructions
  1. Cover a large baking sheet with parchment paper. Pre-heat oven to 375 degrees. Mix all ingredients by hand until evenly distributed. Roll mixture into 1 inch balls and lay on parchment about 1" apart. Bake for 20 minutes. Rotate meatballs. Don't remove any fat from the meatballs or parchment. Bake 10-15 minutes more until browned on both sides. Remove and serve warm or add to sauce and cook further.