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. This is not the little hard, tasteless meatballs but a big soft, tasty one.
I wanted a meatball good enough to eat on its own and not need to be hidden inside of 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 types of meat, spices, with or without various cheeses, and most with some bread of some type.
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 incorporated well but no more.
On a nonstick 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.
July 3, 2016