Time 40m Yield 4 Number Of Ingredients 8 Steps:
Combine beef and egg in a large bowl. Add bread crumbs, Parmesan cheese, garlic powder, and Italian seasoning. Mix together, but do not overmix, as it will get tough. Shape into 1- to 2-inch balls. Heat oil in a skillet over medium heat. Cook meatballs in the hot skillet until browned and no longer pink in the centers, 3 to 5 minutes per side. Meanwhile, heat marinara sauce in a pot over medium-low heat. Add cooked meatballs to sauce and let simmer for added flavor, about 15 minutes.
Time 35m Yield 24 meatballs. Number Of Ingredients 10 Steps:
Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.
Time 25m Yield 24 meatballs Number Of Ingredients 7 Steps:
Combine all ingredients and shape into 20-24 meatballs (1 to 1-1/2 inches each). To oven bake: preheat oven to 375 degrees F. Place in ungreased 9x13 pan (you may want to line it with foil for easier clean-up). Bake 20-25 min or until light brown and cooked through; turn meatballs halfway through, if desired, to help maintain a round shape. To pan fry: Cook in skillet on medium heat, turning as needed, until brown (approx 20 min). To microwave: Place in micro-proof 12x7 pan and cover loosely. Micro on high for 3 minutes; rearrange meatballs. Cover again loosely and micro until brown inside, approx 5-7 min more. Let stand covered for 3 minutes.
Time 25m Yield 8 Number Of Ingredients 8 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly. Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets. Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.
Time 40m Yield 4 Number Of Ingredients 8 Steps:
Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray. In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan. Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.
Number Of Ingredients 12 Steps:
Place bread in a bowl; pour milk over it. In another bowl, mix veal and pork. Add onion, garlic, zest, and parsley. Add salt and pepper. Mash bread mixture to form paste; add to meat mixture. Mix; add egg. Combine well. Cover with plastic wrap; chill 1 hour. Preheat oven to 350 degrees. Form mixture into twelve to sixteen 1 1/2-inch balls. Heat 1/2 tablespoon oil in a skillet over medium heat. Saute half the meatballs until brown, a few minutes on each side. Transfer to a pan big enough to hold all the meatballs. Repeat with remaining oil and meatballs. Repeat with remaining oil and meatballs. Place in oven to finish cooking, about 20 minutes. Serve.
More about “basic meatballs recipes”
Time 50m Yield 30-33 meatballs Number Of Ingredients 15 Steps:
Preheat oven to 450 degrees F. Stir together first 13 ingredients (bread crumbs to nutmeg) in a large bowl. Add the meat and mix thoroughly (I use a fork to mix, to prevent overhandling the meat). Shape meat mixture into 2-inch balls, approximately 1 1/2 oz each by weight (I like to use a #30 scoop to portion them out, then I roll them into balls by hand). Spray a shallow pan (such as a baking sheet with an edge all around) with nonstick cooking spray. Place meatballs on the prepared pan, taking care not to crowd them or let them touch). Pour the 1 cup of beef broth into the bottom of the pan (make sure bottom of pan is covered). Bake for 25 minutes, or until meatballs are cooked through. Reserve the pan juices to make the tomato sauce (recipe posted separately).
