Juicy, tender, and really easy to make!
This meatball recipe is made with floor beef, seasonings, and breadcrumbs and will be baked instantly or prepped in batches and frozen for straightforward weeknight meals.
- This simple meatball recipe has simply 3 steps: combine, form, and bake!
- These meatballs are completely seasoned, tender, and juicy.
- Double or triple this meatball recipe and freeze them for fast weeknight meals.
- They are often served with spaghetti or as an appetizer (like Grape Jelly Meatballs).
What You’ll Want For This Meatball Recipe
- Meat: I like meatballs utilizing beef and pork, however you should utilize all beef for those who’d want. I exploit lean floor beef (80/20)—a bit fats retains them tender and juicy. You can even swap in some veal, lamb, or lean Italian sausage.
- Egg:Â Binds the meatballs.
- Breadcrumbs:Â Seasoned breadcrumbs add taste, however you should utilize any sort of breadcrumbs or finely crushed crackers.
- Milk: Including a bit milk to the breadcrumbs offers these meatballs a young texture and retains them from being dense.
- Onion: Provides taste and will be changed with ½ teaspoon onion powder.
- Seasonings: Italian seasoning and  Parmesan cheese add taste. Change the seasonings or add contemporary herbs to match the opposite flavors in your meal.
Tips on how to Make Meatballs
This simple meatball recipe is fast to organize.
- Combine the elements and kind 48 meatballs, 1-½ inches in diameter.
- Place them ½-inch aside on a parchment-lined baking sheet.
- Bake till tender or freeze (full recipe under).
Storing Leftovers
Retailer leftover meatballs in an hermetic container within the fridge for as much as 5 days. Reheat them within the microwave in a dish or simmer them on the range in pasta sauce (I like this model, Rao’s).
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Simple Meatball Recipe
This simple meatball recipe is really easy to make they usually all the time come out juicy and tender.
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Preheat the oven to 400°F. Line a big rimmed baking pan with parchment paper.
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In a medium bowl, add beef, pork, breadcrumbs, milk, onion, parsley, parmesan cheese, egg, and seasonings. Gently combine till mixed.
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Form the meat combination into 48 meatballs, roughly 1 ½ tablespoons every, and place on the ready baking pan.Â
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Bake for 18 to twenty minutes or till the meatballs attain 160°F.
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Serve with tomato sauce if desired.
To serve with pasta sauce, stir the cooked meatballs into the specified quantity of sauce and simmer for 3 to 4 minutes on the stovetop.
- To freeze, put together as directed and freeze on a baking sheet earlier than or after baking. Switch to a freezer bag for as much as 4 months.
- To bake uncooked frozen meatballs, add 6 to 10 minutes to the cooking time and make sure the meatballs attain 160°F.
- To warmth cooked meatballs from frozen, add to a skillet with 1/2 cup water. Cowl and simmer till heated by, for 10 to 12 minutes, including extra water as wanted.
- To warmth cooked meatballs in pasta sauce, add ½ cup of water to the sauce and simmer for 15 to twenty minutes or till the meatballs are heated by.
Serving: 4meatballs | Energy: 235 | Carbohydrates: 5g | Protein: 15g | Fats: 17g | Saturated Fats: 6g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Trans Fats: 0.5g | Ldl cholesterol: 72mg | Sodium: 256mg | Potassium: 259mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 174IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg
Vitamin data offered is an estimate and can range primarily based on cooking strategies and types of elements used.
Course Appetizer, Principal Course
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