Meatballs
These are great for appetizers or in spaghetti. I found this recipe online. This is the best and easiest recipe I've found for meatballs.
These are great for appetizers or in spaghetti. I found this recipe online. This is the best and easiest recipe I've found for meatballs.
- Carbohydrate 21.8707166666667 g
- Cholesterol 141.614493075 mg
- Fat 13.7447074405 g
- Fiber 1.31249999761581 g
- Protein 27.4838569505 g
- Saturated Fat 4.31272458125 g
- Serving Size 1 1 Serving (164g)
- Sodium 450.708373616667 mg
- Sugar 20.5582166690509 g
- Trans Fat 1.61305014175 g
- Calories 328 calories
Step-by-step
- Preheat oven to 425*
- Mix all together. Roll into 1" or 1 1/2" balls and place on greased or parchment-lined baking sheet. Bake for 10-12 minutes.
Should the meat mixture be packed tightly or handled loosely? Professional kitchens rely on a gentle touch here, combining the ground beef, egg, grated cheese, and bread crumbs just until uniform to prevent a dense, rubbery texture. Overworking proteins develops chewiness, which works against the tender bite desired in a proper meatball.
Baking at a high heat of 425 degrees seals the exterior quickly while rendering excess fat before the interior dries out. Parchment paper simplifies cleanup, though a greased rimmed baking sheet ensures proper browning on the base. Pull the portions from the oven at the 12-minute mark when an instant-read thermometer registers 160 degrees internally and the surfaces show a deep golden crust.
Pairing these robust morsels requires careful balancing against their savory profile. A bright tomato marinara cuts through the richness of the beef and parmesan, while a sharper provolone on a toasted hero roll stands up to the concentrated umami from the Worcestershire sauce. Alternatively, serve them skewered alone with a warm garlic butter dip for a finger-food appetizer.
Doubling the batch requires utilizing two baking sheets rotated halfway through cooking to maintain even heat circulation. Raw formed portions can also be frozen on a tray for an hour before transferring to a sealed bag, lasting up to three months without losing structural integrity during subsequent baking.
