Meatballs
These meatballs are easy to make and are a great way to use up leftover ground beef. They are also a good source of protein and can be served with a variety of sides.
These meatballs are easy to make and are a great way to use up leftover ground beef. They are also a good source of protein and can be served with a variety of sides.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (1g)
- Sodium 436.0275 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat: 400
- Place beef into mixing bowl
- Add: Salt, onion, garlic salt, Italian season, Oregano, Hot Sauce, Worcestershire sauce
- Mix well
- Add: Milk, Parmesan cheese, bread crumbs
- Mix until evenly blended
- Form 1 1/2 inch meatballs
- Place on baking sheet
- Cook 20-25 minutes
Bread crumbs do the heavy lifting in this formulation by absorbing moisture and swelling to create internal pockets that keep the meat from packing too tightly. Without adequate hydration from the dairy and panade elements, ground beef proteins contract harshly under heat, yielding dense spheres rather than tender bites.
- Incorporate the milk into the bread crumbs first to form a paste before adding it to the meat, ensuring even distribution throughout the mixture without overworking the proteins.
- Shape the portions to uniform one-and-a-half-inch sizes to guarantee they finish roasting simultaneously within the twenty to twenty-five minute window.
- Set the oven to 400 degrees Fahrenheit to quickly render exterior fats and achieve a browned crust before the interior dries out.
- Use a standard rimmed baking sheet lined with parchment paper to prevent sticking, or substitute a cast-iron skillet if a darker, fried bottom crust is desired.
Handling the raw meat minimally prevents the fat from melting on your warm hands before cooking begins. Proper moisture retention remains the primary indicator of success for this preparation.
