Easy Homemade Meatballs
Try this Easy Homemade Meatballs recipe.
Try this Easy Homemade Meatballs recipe.
- Carbohydrate 0.51882044290165 g
- Cholesterol 0.818750000471813 mg
- Fat 0.245120807445012 g
- Fiber 0.00581953102598588 g
- Protein 0.389905104324244 g
- Saturated Fat 0.143828356859323 g
- Serving Size 1 1 meatball (29g)
- Sodium 34.5585489608778 mg
- Sugar 0.513000911875664 g
- Trans Fat 0.0236261198086271 g
- Calories 6 calories
Step-by-step
- Preheat oven to 450 degrees F.
- Line 2 rimmed baking sheets (baking pans will work if you don't have rimmed cookie sheets) with foil and set aside.
- Place all ingredients into a large bowl and gently mix together with your hands, careful not to over-mix. Just squish it all together a few times to combine.
- Using a cookie scoop or your hands, divide meat mixture into desired size meatballs. As long as they are uniform, they can be as large or small as you like.
- Bake in the preheated oven for 10-14 minutes, depending on the size. Be sure to check for doneness.
- Serve hot with your favorite sauce.
- TO FREEZE: Allow meatballs to cool completely on the baking sheets. Once cool, scrape the fat away from the meatballs and seal tightly in a freezer safe bag or air tight container and place in the freezer.
Easy Homemade Meatballs: A Weeknight Winner
As a busy mom of two, I'm always on the lookout for quick and easy weeknight dinners that the whole family will enjoy. And let me tell you, these homemade meatballs are a true lifesaver! They're surprisingly simple to make, incredibly versatile, and always a hit. Forget those bland, store-bought frozen meatballs – these are bursting with flavor and texture.
The best part? They're incredibly adaptable. I often adjust the seasonings depending on what we're in the mood for. Sometimes, I add a dash of red pepper flakes for a little kick. Other times, I'll throw in some fresh herbs like oregano or basil for a more Mediterranean twist. The possibilities are endless!
The recipe itself is straightforward. I usually prep everything while the kids are doing their homework, which makes the whole process less stressful. The actual mixing and baking takes less than 30 minutes, and the clean-up is a breeze! It's become a weekly staple in our household.
Beyond the Weeknight Meal: These meatballs aren't just for dinner. They’re fantastic in soups, stews, and pasta dishes. I often make a double batch – one for dinner that night and one for the freezer. Having a stash of pre-made meatballs in the freezer is such a lifesaver on those extra busy nights (or when unexpected guests drop by!). Just pop them in the oven or microwave, and dinner is served!
Tips and Tricks for Meatball Success:
- Don't overmix the meat: Overmixing can make the meatballs tough. Gently combine the ingredients until just mixed.
- Use a cookie scoop: For perfectly uniform meatballs, I highly recommend using a cookie scoop. It ensures even cooking.
- Check for doneness: The cooking time may vary depending on the size of your meatballs. Use a meat thermometer to ensure they reach an internal temperature of 160°F (71°C).
- Freezing for Future Use: Allow the meatballs to cool completely before freezing. Freezing them while still warm can lead to freezer burn.
Serving Suggestions: The possibilities are endless! Serve these meatballs with your favorite pasta sauce, marinara sauce, a creamy alfredo sauce, or even a simple balsamic glaze. They're also delicious on top of polenta, mashed potatoes, or even tucked into a warm pita bread with some tzatziki.
This simple recipe has quickly become a family favorite. It's easy enough for a weeknight meal yet delicious enough for a special occasion. So, give it a try, and I’m confident it will become a staple in your kitchen too!
Ingredients you will need:
- 2 eggs
- 2 tablespoons grated parmesan cheese
- 1 cup milk
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 2 pounds ground beef (85/15 recommended)
- 1/2 cup plain breadcrumbs
I hope you enjoy this recipe as much as my family does! Let me know in the comments if you have any questions or variations you’ve tried.
