Easy Meatballs

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Easy Meatballs from 101 Cooking For TwoA recipe for meatballs that are scrumptious with a great Parmesan Italian taste. Eat them on their own, in a marina sauce or a sub sandwich. Done in 30 minutes. This is not the little hard tasteless meatballs but a big soft tasty one.

I wanted a meatball good enough to eat on it’s own and not need to be hidden inside of a sauce. It needed to use common ingredients that I always have on hand. And lastly, I wanted to bake them in the oven. Why??? I’m LAZY.

I reviewed a LOT of recipes for this. Nothing stands out as the inspiration piece but a few things did stand out. Almost all have eggs. The ones cooked on the stove top or in sauce seem to have about 2 eggs per pound (I assume to hold them together better) and the oven based mostly with 1 egg per pound. Many different meats, spices, with or without various cheeses, and most with some bread of some type.

Rating

A very nice solid 4. Now I can use them either for dinner or in a sauce.

Notes: these are somewhat tender. I don’t mean fall apart tender but not stir them around in a pot of sauce solid. Just plunk them in there and they should be fine. I didn’t “pack it” together but used my ice cream scoop to make about 2 inch balls. If you want to simmer them in the sauce, cook them more, add another egg, make them a little smaller and roll them tight with wet hands.

Preheat oven to 425 regular or 400 convection.

In a medium mixing bowl, add one egg and whip it to combine the yolk and white. Add 1/2 medium onion chopped small, 1 clove crushed garlic, 1/2 tsp salt, 1/4 t pepper, 1/2 t oregano, 1 T ketchup 1/4 cup each of panko bread crumbs and grated Parmesan cheese. Mix well.

Now add 1 pound of ground beef but break it apart a little while you add it. Mix until all is incorperated well but no more.

On a non stick baking sheet sprayed lightly with PAM. Scoop equal size meatballs of 1 1/2 to 2 inch diameter.

Bake until 165 minimum internal temperature. 20 minutes for me.

Easy Meatballs
 
Prep time
Cook time
Total time
 
A recipe for meatballs that are scrumptious with a great Parmesan Italian taste. Eat them on their own, in a marina sauce or a sub sandwich. Done in 30 minutes.
Serves: 8 servings
Ingredients
  • 1 lb. ground beef (80/20)
  • 1 large egg
  • ½ medium onion chopped fine
  • 1 clove garlic minced or crushed
  • ½ t salt
  • ¼ t pepper
  • ½ t oregano
  • 1 T ketchup
  • ¼ cup panko bread crumbs
  • ¼ cup Parmesan cheese grated
Instructions
  1. Preheat oven to 425 regular or 400 convection.
  2. In a medium mixing bowl, add one egg and whip it to combine the yolk and white. Add ½ medium onion chopped small, 1 clove crushed garlic, ½ tsp salt, ¼ t pepper, ½ t oregano, 1 T ketchup ¼ cup each of panko bread crumbs and grated Parmesan cheese. Mix well.
  3. Now add 1 pound of ground beef but break it apart a little while you add it. Mix until all is incorporated well but no more.
  4. On a non stick baking sheet sprayed lightly with PAM. Scoop equal size meatballs of 1½ to 2 inch diameter.5) Bake until 165 minimum internal temperature. 20 minutes for me.

Updated
January 1 2014

 

Comments

  1. says

    I made these tonight. Very easy and delicious. I did add ground mustard and Worcestershire sauce, as I add those to mu meatloaf. I think next time I will add less onion or really dice it small.

  2. says

    I admit to a little heavy on the onion. I do like my onion but for this recipe it needs to be fine or it’s scale is off. I’m not a mustard person but the Worcestershire sounds great.

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