Grandma's Great Meatballs
This is another of my Grandmother's great recipes. She was an incredible cook. I think of her whenever I make these meatballs.
This is another of my Grandmother's great recipes. She was an incredible cook. I think of her whenever I make these meatballs.
- Carbohydrate 5.72447574988231 g
- Cholesterol 52.1077040529909 mg
- Fat 5.6194573674402 g
- Fiber 1.05060333192279 g
- Protein 11.0453610675573 g
- Saturated Fat 2.280286462952 g
- Serving Size 1 1 Serving (60g)
- Sodium 55.1937464544546 mg
- Sugar 4.67387241795952 g
- Trans Fat 0.684636950689721 g
- Calories 118 calories
Step-by-step
- Mix together and form into balls.
- Bake at 350 for 40-45 min until done.
Unlike a traditional pan-seared meatball that develops a deeply browned crust through direct contact with cast iron, oven-baked versions rely on steady ambient heat to cook evenly throughout without requiring constant rotation.
- Incorporate oatmeal as a binder instead of breadcrumbs to absorb moisture efficiently while maintaining a tender interior structure.
- Bake the formed spheres on a rimmed baking sheet lined with parchment paper at 350 degrees Fahrenheit for 40 to 45 minutes until the internal temperature reaches 160 degrees Fahrenheit.
- Incorporate grated romano cheese sparingly to contribute savory umami without overpowering the lean beef.
- Portion the raw mixture using a one-ounce scoop to ensure uniform sizing, which prevents smaller pieces from drying out before larger ones finish cooking.
- Store cooked portions in an airtight container in the refrigerator for up to three days, or freeze them unbaked for up to two months before thawing overnight.
Proper sequencing prevents overworking the meat proteins during mixing, which preserves tenderness in the final baked product. Cool leftovers completely before sealing them in freezer-safe bags to prevent ice crystal formation.
