Senin, 05 Maret 2012
Easy recipes for basic and Italian meatballs baked in the oven. Plus an awesome tip for portioning them out to be the same size.
We eat meatballs all the time! Like, ALL THE TIME. I add them to spaghetti sauce, make meatball subs, bake them with sauce and mozzarella, make Swedish meatballs, slice them then layer in lasagna, heat them with marinara in a crock pot to serve as an appetizer or just serve them as-is!
Here are a few of the recipes I make with these homemade meatballs:
But I really don’t like those prepared frozen meatballs. They have the consistency and texture of cork and a dreadful artificial flavor. That being said, they are awfully convenient and inexpensive so they’re tempting to use!
Instead of buying the frozen ones, I make huge batches of homemade meatballs then freeze them in gallon-sized zip-top bags for easy use.
It’s not expensive to make meatballs but it can be time consuming. And that’s why I figured out a super easy way to make them. Holla!
I mix up the ingredients then turn the mixture out onto a cutting board then shape into a rectangle. Once I have a perfectly shaped slab of meatball mixture, I then cut the slab into cubes then roll each cube into perfectly portioned, same-size meatballs.
Like this... errr.... sorry this picture is so bad...
I like to make both basic and Italian meatballs (depending on what I'm using them in) and have both recipes listed below (just a few minor tweaks between the two).
I know the traditional way to cook meatballs is to pan-fry them in a little oil but I like to bake mine! For one thing, I don't have to stand over the stove and get covered in grease while I cook them but also because baking them is so quick and easy!
I have a huge sheet pan that I can fit a triple batch on and that's usually how many I cook at a time. Like I said above, I throw them in a freezer bag then pull them out as needed for quick suppers or appetizers.
Homemade Baked Meatballs
Yield: 24 Meatballs
prep time: 10 Mcook time: 20 Mtotal time: 30 M
Easy recipes for basic and Italian meatballs baked in the oven. Plus an awesome tip for portioning them out to be the same size.
ingredients:
Basic Meatballs
- 1 small onion, grated
- 1 egg
- 1 teaspoon worcestershire sauce
- 1/4 cup parmesan cheese
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- 3/4 teaspoon garlic powder
- 1 1/3 pounds ground beef
- 1/3 cup plain dried bread crumbs
Italian Meatballs
- 1 small onion, grated
- 1 egg
- 1 teaspoon worcestershire sauce
- 1/3 cup parmesan cheese
- 1 tablespoon Italian Seasoning
- 3/4 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 1/3 pounds ground beef
- 1/3 cup Italian dried bread crumbs
instructions:
How to cook Homemade Baked Meatballs
- In a medium bowl combine onion, egg, worcestershire sauce, parmesan cheese, dried parsley or Italian Seasoning (depending on which recipe you're using), salt, pepper and garlic powder; mix well.
- Crumble ground beef into mixture then mix with your hands until just combined. Don’t “squeeze” the mixture with your hands – overworking the meat is what yields that “corky” texture.
- Add bread crumbs then continue to mix the ingredients until everything is just combined.
- Turn mixture out onto a cutting board or clean counter and shape into a rectangle. Pat her down good and keep working on it until it’s perfectly shaped.
- Using a sharp knife, cut the mixture into 24 squares (or less if you like bigger meatballs). Roll each square into a ball. Line a baking sheet with aluminum foil (for easy clean-up) and spray with cooking spray. Place meatballs onto baking sheet and bake at 400 degrees for 18-20 minutes.
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