TENDER BAKED MEATBALLS

So easy to make and versatile to use in many different ways. This recipe makes 36 meatballs that are two inches in diameter. Make a batch of these and freeze some for next time. Good in pasta dishes with a red sauce, on a meatball sandwich, as an appetizer with a marinara dipping sauce, sliced on a pizza or what ever you like.

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MEATBALLS 

Ingredients:

2 pounds ground beef

1/2 onion

3 cloves garlic

1 cup bread crumbs

1/2 to 3/4 cup milk

1/2 cup grated parmesan cheese

1 teaspoon each:

  salt, pepper, dried thyme, dried poultry seasoning, dried oregano, dried basil, freshly grated nutmeg

2 eggs

2 teaspoons Worchestershire sauce

2 Tablespoons tomato paste

juice of 1/2 lemon

2 Tablespoons olive oil

Directions:

Measure the bread crumbs in a large measuring cup and pour enough milk over to just moisten them. Set aside.

Put the beef in a large bowl. Prep and add the following ingredients:

• finely chop the onion
• measure the spices
• push garlic through a press

Now grate the cheese and add the moistened bread crumbs and eggs to the large bowl.

Squeeze the lemon juice all over everything.

Using clean hands, gently mix everything together. Do not overwork the mixture, that will make it tough.

Cover with plastic or a clean cloth and put into the refrigerator for 30 minutes.

Next, lightly oil a 9 x 13" baking dish. I used a glass baking dish, but you can use metal if you prefer.

Pre-heat oven to 350 degrees. After 30 minutes, remove meat mixture from refrigerator. Shape into 2 inch balls. Gently roll the mixture between your palms to shape a ball. Do not press it tightly. this is the key to tender instead of tough meatballs. For the meatballs to cook evenly, keep the size consistent. I used an ice cream scoop, but you can use a large spoon or just eyeball it.

Place the meatballs side-by-side in the baking dish.

Place into the oven and set the timer for 30 minutes. After 30 minutes, take one out and cut it open to see it is done. If all the pink color is gone, the meatballs are done. If you prefer a browner meatball, return it to the oven for another 10 minutes.

This recipe makes 36 two inch meatballs. Use some now and freeze the rest for another recipe. Try them with a tomato-based sauce with pasta; or baked with sauce, cheese and pasta; on a roll with sauce and cheese for a sandwich; sliced up on a pizza or with a dipping sauce for a party appetizer.

NOTE: this recipe can also be a meatloaf. Just shape the entire mixture into a loaf and place in a large baking dish. Do not use a loaf pan, it will not brown evenly and will just sit in a pool of grease. Top the meatloaf with a tomato-based sauce, mustard glaze or your favorite topping.

Try this recipe and let me know how it turns out. I'd love to hear from you, just leave a comment below.