I never could get the hang of making spaghetti and meatballs without it becoming spaghetti with meat sauce. Every time I tried to cook meatballs in a frying pan they just crumbled into bits. It was embarrassing. I was so glad when my Dad showed me how to do this. This is a simple recipe for making meatballs in the oven, and a few ideas how to use them. Once baked, you can freeze the meatballs individually on a cookie sheet, then toss into freezer bags for later use. Just pull out whatever amount you'll need to feed the crew. Don't be scared about the lengthy instructions. The end bits are ideas for using the finished meatballs. And you know how I like to ramble ;-)
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- 1Preheat oven to 375 degrees Fahrenheit.
- 2Combine milk, onion, eggs and salt.
- 3Stir in bread crumbs and let stand for 5 minutes.
- 4Crumble in the ground meat, and mix thoroughly with your hands.
- 5Threaten to touch someone with your gross meat-covered hands (optional).
- 6Shape into 8 dozen small meatballs 1 to 1 1/2 inches in diameter.
- 7Place on baking pans and bake for 20 to 30 minutes, or until done- if you're not sure, cut one in half to check.
- 8If you don't have enough oven space or baking pans to bake all of this at once, please put the remaining raw meat mixture in the refrigerator until you can bake it.
- 9Let's be careful out there.
- 10Of course, using lean meat is the healthiest, but if the meat you're using is particularly fatty, I have found that baking the meatballs on a rack placed over a broiler pan or other shallow pan will allow most of the fat to drip away.
- 11If you do this, it's best to put a little water in the bottom of the pan or the fat may start to smoke.
- 12I do this in the oven, not the broiler.
- 13If you do try broiling meatballs, let me know how it turns out, for you are braver than I.
- 14MEATBALLS TO DIE FOR- This is an idea my husband came up with.
- 15Put your already baked meatballs in a baking dish.
- 16The more shallow the pan, the shorter time this will need to bake.
- 17Now, take a can of cream of mushroom soup, and a can of cream of shrimp soup.
- 18Mix them together, and add about 1/2 cup milk, just enough to let you mix it smoothly.
- 19Pour the soup mixture over the meatballs evenly.
- 20Bake this at 350 for about an hour.
- 21You want the sauce to get real thick and rich.
- 22We usually serve this over rice, but it can go over noodles or mashed potatoes, or on bread or a roll for a hot sandwich.
- 23I have also made it in a crockpot, cooking it on low for about 8 hours.
- 24Cooking on high turns this to mush.
- 25Still tastes good, but not pretty for serving to guests.
- 26This dish has been taken to many potlucks and served to guests numerous times, and there has never once been any leftovers-- so I can't say how it tastes re-heated!
- 27OTHER IDEAS Of course, it goes without saying (but I sometimes tend to state the obvious) that these are a perfectly easy way to make spaghetti and meatballs.
- 28Make your sauce (or open the jar) and gently heat the meatballs with the sauce.
- 29Using that same sauce, or using pizza sauce, or barbecue sauce, serve the meatballs on Hoagie/Submarine/Poorboy/Grinder8Ô (Insert Appropriate Regional Term Here) Rolls, with sauce and cheese of your choice.
- 30Heat in a sweet and sour sauce and serve on toothpicks as hors d'oerve (horse doovers?) or over steamed rice.
- 31A friend of mine used to make a simple barbecue sauce by mixing a jar of currant jelly with a bottle of chili sauce.
- 32Warm meatballs in this mixture, or use my Bobbie-Q Sauce recipe, and serve over in sandwich rolls, or over hot cooked rice, potatoes or noodles.
- 33On a hors d'oerve buffet, you can serve plain hot meatballs with an assortment of sauces for dipping.
- 34Provide toothpicks and small plates.
- 35As you can see, Easy Oven Meatballs in your freezer mean quick and easy meals!
- 36You'll come up with plenty more ideas to use these versatile, mildly seasoned morsels.
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Nutritional Facts for Easy Oven Meatballs
Serving Size: 1 (2047 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 39.5
- Calories from Fat 22
- Total Fat 2.4 g
- Saturated Fat 0.9 g
- Cholesterol 17.7 mg
- Sodium 21.5 mg
- Total Carbohydrate 1.0 g
- Dietary Fiber 0.0 g
- Sugars 0.1 g
- Protein 3.1 g