These homemade Meatballs are so simple and quick to make, you will never use store bought meatballs again! Delicious and perfect as an appetizer, over spaghetti or with mashed potatoes!
MEATBALLS
You may not know it, but March 9 is a day to celebrate the meatball. That’s right. It’s International Meatball Day!
Nearly all cultures have their own version of meatballs. This delicious food combines different kinds of meat such as pork, fish, beef, ostrich or chicken with spices, bread or rice, maybe egg and some kind of fat. The ingredients are mixed and formed into a ball and then cooked in many different ways.
You can cook them in many different ways: frying, baking, steaming and braising. People around the world also have different ways of serving and eating meatballs.
That’s what I love about these baked beef meatballs. They are SO EASY to make and perfect for dinner or as an appetizer. Here are some of their best features: they are BAKED; they are made with BEEF. You only need a single bowl to prepare; they are meal-prep friendly; also freezer friendly. Last but not least THEY GO WITH ANYTHING, anytime.
WHAT INGREDIENTS ARE IN MEATBALLS
Main ingredients:
- Ground beef
- Bread
- Milk
- Onion
- Garlic
- Egg
- Italian seasoning
- Fresh parsley
- Salt and Pepper
HOW TO MAKE MEATBALLS
OK, the recipe is so easy! Are you ready?
First, prepare your ingredients. Just mix all the ingredients in a large bowl by hand until thoroughly incorporated. The spices are pretty flexible. I use salt and pepper and for flavor and fresh parsley because I always love adding some fresh herbs to my meatballs.
Roll the mixture into round, golf size meatballs, about 1 ½ inches, making sure to pack the meat firmly.
Place the meatballs onto a baking sheet. Transfer the sheet to the oven and bake for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
WHAT TO SERVE WITH MEATBALLS
Well, there are a lot of choices! Not only are meatballs extremely delicious on their own, they go well with almost all your favorite dishes. Just give them a chance!
Try out meatballs with the sauce and pasta together and topped with finely grated parmesan cheese! If you want a healthy recipe choose meatballs with steamed or roasted vegetables. Or you can choose meatball with rice, roasted potatoes or mashed potatoes and grilled veggies.
Meatballs go with anything!
HOW TO STORE MEATBALLS
Store meatballs in an airtight container anywhere from 3 to 5 days.
CAN YOU FREEZE MEATBALLS
Meatballs freeze really well after they’ve been cooked, so you can reheat and add to any sauce or dish!
Since meatballs are made with ground meat, the best way to preserve them for long is to freeze them. But before you do that, place the meatballs in airtight containers and freeze them for up to 3 months.
You can also flash freeze your meatballs first by placing them on a baking sheet in a single layer and freeze them for a couple hours or until completely frozen. Then simply store them in an airtight container and freeze for up to 3 months. This will ensure that the meatballs don’t stick together.
TRY THESE OTHER EASY GREAT RECIPES:
Craving More? Follow Along:
Easy Meatball Recipe
Ingredients
- 1 lb ground beef extra lean
- 3/4 cup breadcrumbs I used Italian style
- 1 small onion finely chopped or grated
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- 1/4 cup milk
- 2 large eggs
- 1/4 cup fresh parsley chopped
- 1 tsp salt or to taste
- 1/2 tsp pepper or to taste
Instructions
- Prepare oven and baking sheet: Preheat your oven to 400 F degrees (200 C degrees). Line a baking sheet with parchment paper.
- Prepare meat mixture: In a medium bowl, mix all the ingredients together until well combined.
- Shape into meatballs: Shape the mixture into 24 meatballs, approximately 1 1/2 tbsp each. Place them onto the prepared baking sheet.
- Bake: Bake for 20 minutes or until cooked through and golden brown on top.
Louise Chowanski says
You left the milk and amount out of the recipe. Please include
Joanna Cismaru says
Sorry about that, it’s been fixed now. 🙂