Make some and freeze some!
- Carbohydrate 0.48125 g
- Cholesterol 341.4857029 mg
- Fat 23.222213875 g
- Fiber 0 g
- Protein 28.94320539575 g
- Saturated Fat 8.58880710605 g
- Serving Size 1 1 Serving (213g)
- Sodium 163.823991051252 mg
- Sugar 0.48125 g
- Trans Fat 3.476532045975 g
- Calories 333 calories
Step-by-step
- Heat oven to 400 F. Line 2 (15x10x1") pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1 1/2") balls, using 1/4 cup for each.
- Place 16 meatballs in each prepared pan. Bake 16 to 18 mins or until done.
- Combine half the meatballs with a Tomato-Basil Cream Sauce or Brown Gravy.
- Cool remaining meatballs; freeze for later use. (Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in the freezer so meatballs freeze individually. Store up to 3 mos. Thaw in the refrigerator several hrs before using as desired.)
Golden-brown crusts encase tender interiors that yield instantly under slight pressure, releasing savory aromatics across the pan. Achieving this exact texture requires careful handling, because overworking ground beef develops dense protein networks that turn soft spheres into tough pellets. Thoroughly combining the eggs, water, and seasoned binders creates a loose matrix that traps moisture inside the meat as temperatures rise.
Assessing doneness accurately without piercing the meat prevents precious juices from escaping into the baking sheet. Operating an oven at 400 degrees Fahrenheit ensures the exterior proteins brown rapidly while the interior reaches food-safe levels within eighteen minutes. When the center loses its pink hue completely and registers an internal temperature of 160 degrees Fahrenheit, extraction should happen immediately to halt residual cooking.
Surplus batches freeze successfully for up to three months when laid flat in resealable bags. Saucing half the yield immediately while preserving the remainder provides a flexible foundation for future meals.
