Description
Homemade meatballs are a staple in my home. I normally make large batches and then freeze the leftovers in a freezer bag for use with quick meals such as meatball subs or spaghetti and meatballs. This is the basic meatball recipe and can be used for a variety of dishes, as well as easy entertaining with barbecue sauce or sweet and sour sauce in a slow cooker. These particular meatballs were used in my meatball lasagna.
Ingredients
- ½ pounds 80/20 Ground Beef
- ½ pounds 93/7 Ground Beef
- 1 whole Egg
- ¼ cups Grated Parmesan Cheese
- 1 whole Small Yellow Onion, Finely Chopped
- 2 cloves Garlic, Minced
- 2 Tablespoons Milk
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- ⅛ cups Dried Plain Bread Crumbs
Preparation
1. Preheat oven to 350ºF. Combine all ingredients, minus breadcrumbs, in a large bowl. Using your hands—yes, you have to get messy—thoroughly mix the ingredients.
2. Add the breadcrumbs into the mixture a little at a time, until it comes together in a ball. Depending on the meat, you may need a little more or a little less breadcrumbs.
3. Pinch off small portions of the mixture and roll into quarter-sized balls. Place the meatballs on a non-greased rimmed cookie sheet, leaving space between each one.
4. Bake at 350‚F for 10-12 minutes, or until cooked through.
Note: Since I was adding mine to a sauce, I did not let them brown. If you are serving them without sauce, you may need to extend the cooking time.
