Best Meatballs
These are the best Meatballs to keep in your freezer or to pull together when you want a delicious spaghetti dinner, meatball hoagie, or a saucy hors d’oeuvre. On their own these guys are so tasty I can’t help eating a couple as soon as they come out of the oven!
That’s right, you cut way down on the calories and fat by simply baking these Meatballs in a very hot oven. You still get moist browned meatballs and it’s way less messy.
Meatball Tips:
- If you’re using toasted bread slices, tear the bread up into small pieces and soak them in the milk for about 10 minutes (This is called a "panade"); the mixture should be loose and almost gummy. Bread crumbs don’t need the soaking but it doesn’t hurt.
- I like a mix of ground meats, but predominantly (at least 60%) ground beef. I tend to use 70% beef and 30% pork or turkey. You can even use uncased Italian sausage for added Italian flavor.
- Be sure to mince the vegetables as finely as you can; even use the grate function of a food processor. You want very small pieces that won’t interfere with the construction and mouthfeel of the finished meatballs.
- Adjust the seasoning in your Meatballs however you want; Italian seasoning for Meatballs and spaghetti, a little hot sauce for the barbeque, etc.
- Use a light hand in making the meatballs. Too much manipulation can result in tough little Meatballs and those aren’t fun to eat.
- Our own Tomato Sauce is wonderful with these Meatballs! Homemade Spaghetti and Meatballs is a great way to pamper your family. Let me know what you think in the comments.
On their own these guys are so tasty I can’t help eating a couple as soon as they come out of the oven!
Make the entire recipe, then freeze any meatballs that remain for a delicious quick-prep dinner. The options are endless when you have tasty meatballs as a base.
- 3 lb Ground Meat (beef, pork, turkey)
- 1 1/2 cup Breadcrumbs (2-3 slices bread, any kind)
- 1/2 cup Milk (or Half & Half)
- 2 Large Eggs (beaten)
- 1/2 cup Parsley (well chopped)
- 4 clove Garlic (minced)
- 1 Small Onion (minced)
- 1/2 tsp Salt
- 1/4 tsp Ground Pepper
- 1/2 cup Parmesan Cheese (finely grated)
Preheat oven to 450° Line two sheet trays with non-stick aluminum foil or coat regular foil with cooking spray.
In a large bowl, soak bread pieces or crumbs in milk for 10 minutes, then whisk with a fork until the ingredients form a loose paste.
Beat eggs well and stir into bread mixture. Stir to mix thoroughly.
Add the onion, garlic, parsley, salt, pepper and Parmesan cheese, stirring with a fork to combine well.
Add ground meat. Using greased or gloved hands, gently toss and mix the ground meat with the milk mixture.
Form the meatballs using a soup spoon or one ounce cookie scoop, then gently rounding with your palms.
Place the meatballs on the prepared baking sheet, about two inches apart. This gives the air in the oven room to circulate and improve browning.
Place meatballs in the oven for 13 to 15 minutes, rotating half way through (top sheet to bottom and front to back).
If meatballs are not browned enough, broil briefly to the desired color. (Watch carefully to avoid burning!)
Remove meatballs from oven and add to your tomato sauce, or cool down for storing.
If storing meatballs, cool them completely in the refrigerator before placing them in plastic bags for freezing. This reduces the amount of frost that might form around the meatballs and inside the bag. Meatballs can keep very well for up to four months in the freezer. Be sure to mark the date on the plastic storage bag.