Baked Meatballs

Submitted by Karens Krazy Kitchen

"This recipe makes very tender and moist meatballs that are packed with flavor! Once cooked, add them to your favorite sauce. These freeze beautifully for future use."

 

• Ready In: 1hr 57mins
• Ingredients: 12
• Yields: 15 meatballs
• Serves: 6

ingredients

• 1 teaspoon olive oil
• 1⁄3 cup milk, any fat level is fine
• 3 slices whole wheat bread, crusts removed and torn into very small pieces
• 8 garlic cloves, peeled and pressed
• 1 small onion, peeled and grated
• 3⁄4 cup romano cheese, grated
• 1⁄3 cup fresh parsley, chopped
• 1⁄4 teaspoon red pepper flakes (optional)
• 1⁄8 teaspoon allspice
• kosher salt & freshly ground black pepper
• 2 large eggs
• 1 1⁄2 lbs ground beef

directions

1. Pour olive oil on a paper towel and rub over a baking sheet with raised sides.
2. Toss milk and bread in a LARGE bowl.
3. Add the pressed garlic, grated onion and stir well.
4. Add the cheese, parsley, red pepper flakes, allspice, salt and pepper.
5. Beat the eggs, add to the bread mixture and stir until all ingredients are well incorporated.
6. Add the ground beef and mix very gently with your finger tips, just until all ingredients are blended (over handling the meat will make the meatballs tough), just toss, turn and fluff it.
7. Gently roll the meat mixture into 2 inch balls.
8. Place the meatballs on the prepared roasting pan, making sure they are well spaced and refrigerate for one hour to let the flavors meld.
9. Pre-heat the oven to 400.
10. Bake the meatballs for 17 minutes.
11. To freeze the cooked meatballs: Place them on a baking sheet, making sure they are not touching each other and place in the freezer for two hours. Place frozen meatballs in a freezer safe bag and back into the freezer.
12. Enjoy!

Reviews

[npp3512007]

I do not enjoy making meatballs. But I have found some tips to make it a little more tolerable. I usually mix up about 5 pounds of meat per batch. Then I only have to make meatballs a few times per year. First, I mix everything but the meat in the FP. I put on disposable gloves and grab a large bowl. Then I combine everything in the large bowl and mix by hand. (I HATE having those ingredients get under my fingernails!) I use my cookie scoop so the meatballs will be uniform in size. Spray baking pans with cooking spray. Line up the meatballs in nice even rows, barely touching. Bake uncovered for 30 to 45 minutes or until meatballs are cooked through. Freeze in meal size portions in zippered bags and place in large gallon zipped bags so that they are in a double layer of plastic. I have a vacuum system, so I bag them, suck out the air, seal and freeze. This makes it so easy to make dinner. I can have spaghetti, sauce & meatballs on the table 20 minutes after I get home from work. Hope this helps.