Easy Meatballs

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.

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 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.

Easy Meatballs

Votes: 3 Rating: 4.67 You: Rate this recipe!

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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.

• CourseMain dish
• CuisineItalian

Servings	Prep Time
8 servings	10 minutes

Cook Time

20 minutes

Servings Prep Time 8 servings 10 minutes

Cook Time 20 minutes

Easy Meatballs Votes: 3 Rating: 4.67 You: Rate this recipe! Print Recipe 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. CourseMain dish CuisineItalian Servings Prep Time 8 servings 10 minutes Cook Time 20 minutes Servings Prep Time 8 servings 10 minutes Cook Time 20 minutes

Ingredients

• 1 lb ground beef 80/20
• 1 large egg
• 1/2 onion medium chopped fine
• 1 clove garlic minced or crushed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon oregano
• 1 tablespoon ketchup
• 1/4 cup Panko bread crumbs
• 1/4 cup Parmesan cheese grated

Servings: servings

Units:MetricUS Imperial

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 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.
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 nonstick baking sheet sprayed lightly with PAM. Scoop equal size meatballs of 1 1/2 to 2-inch diameter.5) Bake until 165 minimum internal temperature. 20 minutes for me.

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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.

Last Updated
July 3, 2016