Bindy's Bland Meatballs
- Ready In:
- 55mins
- Ingredients:
- 9
- Yields:
-
90 meatballs
ingredients
- 2 lbs ground beef
- 1 cup parmesan cheese, grated
- 2 cups fresh breadcrumbs (about 4 slices of bread)
- 3 -4 eggs
- 1⁄4 cup dried parsley flakes
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄4 cup milk
- salt and pepper
directions
- Crumble the beef into a large bowl.
- Mix in the grated Parmesan, bread crumbs, parsley flakes, garlic powder, onion powder, salt and pepper.
- Mix in eggs, one at a time. If your eggs are jumbo, you probably only need 3 eggs. If they are smaller, you'll want 4 eggs.
- Add about 1/4 cup milk to help moisture. Use a little more or less as needed. You want the meat to be able to stick together when you form balls, but it shouldn't be so wet it is mushy.
- Lightly grease 2 9*12 baking dishes.
- Form meat mixture into balls. As mentioned in my intro, I use a medium size cookie scoop, so that I have uniform size. If you use a scoop, make sure to press the meat in tightly. You don't want a loosely packed meatball, or it will fall apart.
- Bake the meatballs at 375 F for 15 minutes. Turn the meatballs (I use a fork), and then bake for another 15 minutes.
- To further reduce any latent grease, I put them on absorbent paper towels for a few minutes before serving.
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