Meatballs

Meatballs


Confession: I used to buy frozen meatballs. I know, I know. I’d always heard, ‘homemade is so much better’ and I suppose I instinctually knew that to be true, it’s just that I’d never done it. Plus, for so long, whenever we’d make spaghetti, we would opt for a meat sauce, browning the meat, draining the grease, seasoning, etc., but it was the girls who wanted meatballs. The things we do for our kids, right? I’ve got to say though, ever since making these, I’ve never returned to buying the preservative laden frozen balls of meat!

I made these earlier last week, then had to run and pick up the girls from rehearsal, turned off the oven thinking I’d be gone for 10 minutes max, but surprise! They didn’t get out of rehearsal for another 1/2 hour! I’d managed to snack on one before I left the house and they were perfect, but by the time we’d returned home, even though I’d turned the oven off, they were drier than I’d wanted. I snapped a pic anyway, figuring I’ll update it later. It’s still a good, flavorful recipe. Life happens, right?

Ingredients:

  • 2 lbs. ground beef, raw
  • 2 eggs, slightly beaten
  • 1/2 cup milk
  • 1 cup breadcrumbs
  • 1 tsp. salt
  • dash of Worcestershire sauce
  • 2 tsp. oregano
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. basil
  • 1/2 tsp. onion powder
  • 1 tsp. Italian seasonings
  • 1 tsp. garlic powder
  • 1 tsp. fresh ground black pepper
  • 1/2 cup Parmesan cheese

Preparation:

Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil; set aside.

In a large bowl, add the ground beef and top with remaining ingredients. Using your hands, mix all ingredients together, until just combined. Being careful not to over mix as it will toughen up the meat. Form meatballs in 2-3 inch diameter and place on baking sheet. Bake for 18-22 minutes, or until no longer pink in the middle.

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