August 11th, 2014
Recipes and Food Styling by Signe Langford
Preheat oven to 450 ͦF
Line a cookie sheet with parchment paper.
In a small bowl, using a fork, whisk the eggs and cream until well blended.
In a large bowl, mix together all the ingredients, adding the egg mixture. Trying to get a proper and even blending can be tough with a spoon; getting your hands in there is always the best way. So, wash hands well, remove jewellery, roll up your sleeves, and have fun! This is a great job for the kiddie!
Pinch off portions – about the size of a golf ball – and form into very loosely shaped balls; we’re looking for speed and ease here, not perfection!
Place the meatballs onto the cookie sheet, leaving about a half-inch between them.
Bake for 20 - 25 minutes or until patches of golden brown appear and they feel firm to the touch.
Allow to cool on the sheet, enjoy right then or store covered in the fridge and enjoy cold or reheated the next day.