Prep 10 mins
Cook 30 mins
An easy but good recipe for meatballs. I triple the recipe and freeze the meatballs.
- 1 lb lean ground beef
- 1 egg
- 2 tablespoons water
- 1⁄2 cup breadcrumbs
- 1⁄4 cup minced onion
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- Preheat oven to 350 degrees.
- In large bowl combine egg, water, bread crumbs, onion, salt and pepper and combine. Add ground beef, broken into chunks, and mush with your hands to combine.
- Form into meatballs about 1" in diameter and place on a broiler pan.
- Bake at 350 degrees for 25-30 minutes until meatballs are no longer pink in center.
- Cool and use or freeze.
I made these with turkey meat and added chopped garlic and parsley. I also left out the water. I enjoyed the simple flavor and find these meatballs to be very moist. Also, I used my toaster oven to cook them and found about 35 minutes to be a good cook time. I got 11 meatballs out of this recipe, and they were on the larger side. I think these would be a good candidate for sweet and sour meatballs one night.
I made four times the quantity, in order to have lots of meatballs in the freezer for use in other recipes. I used half beef and half a veal/pork blend. I really like the flavour from blended meats and I added 2 packets of frozen, thawed and thoroughly squeeze-dried spinach and some minced garlic but otherwise made these to the recipe. I really love meatballs made in the oven - less oil needed - and I always cook them in mini muffin pans. They don't come out quite "ball" shape but it is so much easier to fill the muffin pans than to shape all those balls, particularly if you're making a large quantity. And if you're using silicon pans, the "balls" are so easy to remove from the pans too. Thanks for sharing this recipe, bmcnicol. Very tasty, moist meatballs. We enjoyed some with tzatziki, sliced tomato and baby spinach leaves in a ciabatta roll before stashing the rest in the freezer. Made for 1-2-3 Hit Wonders.
This is a really good basic recipe of meatballs. They're easy to do. I used seasoning salt. I used an internal thermometer to know when they would be ready. It was longer than 30 minutes. Thanks Bonnette :) Made for Market tag.