Recipe by Seedbeads
I don't remember where I found this recipe - I've made it so often, I've memorized it. The trick to these meatballs is to only plan to use half of them - that's all I ever have left by the time I'm ready to put them in something else. It's the only time I've ever had ground beef melt in my mouth.
Top Review by The Amaze-Ing Me
I thought they were good and the toddlers ate them. Substituted dried italian herbs at a lower quantity and added onion/garlic powders too. My hubby wanted them a little more brown or crispy but I used turkey so that could be it. Would use less than a tblsp of italian herbs next time and maybe try with beef. Hubby thought they were "sweet" but he always suspects that of my food...there's NO sugar in this and I don't taste sweetness at all.
- 1 lb ground beef
- 1⁄4 cup dry breadcrumbs
- 1⁄4 cup water
- 2 tablespoons chopped fresh chives
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
Directions See How It's Made
- Combine all ingredients in a bowl and mix really well.
- Roll meat into 1" balls- at this point, you can either continue or freeze them for later use, providing your beef wasn't pre-frozen.
- Arrange the meatballs on a rack over a foil-lined pan (for easy clean-up).
- Bake in a 400ºF oven for about 10 minutes, or until meatballs are browned- you can also freeze them at this point, or use them in other dishes (or just eat them plain).