Friday, November 9, 2012

Entertaining Meatballs

Homemade meatballs are a staple in my home. I normally make large batches and then freeze the leftovers in a freezer bag for use with quick meals such as meatball subs or spaghetti and meatballs. This is the basic meatball recipe and can be used for a variety of dishes, as well as easy entertaining with barbecue sauce or sweet and sour sauce in a slow cooker. These particular meatballs were used in my meatball lasagna.

Preheat Oven Temperature: 350 degrees

1/2 Pound 80/20 Ground Beef
1/2 Pound 93/7 Ground Beef
1 Egg
1/4 Cup Grated Parmesan
1 Small Yellow Onion, Finely Chopped
2 Cloves Garlic, Minced
2 Tablespoons Milk
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/8 Cup Plain Bread Crumbs

Pre-cooked Meatballs
1. Combine all ingredients, minus bread crumbs in a large bowl. Using your hands, yes you have to get messy, thoroughly mix the ingredients.
2. Add the breadcrumbs, a little at a time, until it comes together in a ball. Depending on the meat, you may need a little more or a little less.
3. Pinch off small portions of the mixture and roll into quarter sized balls. Place the meatballs on a non-greased cookie sheet, leaving space between each one.
4. Bake at 350 degrees for 10-12 minutes, or until cooked through.

Note: Since I was adding mine to a sauce, I did not let them brown. If you are serving them without sauce, you may need to extend the cooking time.


  1. 1/4" balls? Maybe quarter-sized balls?

    1. Yes, I am sorry. I mistyped in the original post. I have updated the recipe to reflect the correction. Hope you try them out. I really think you will love them! If you make them for pasta sauce, you can actually just cook them directly in the sauce by dropping them in and allowing them to cook in the bubbling mixture for 20 minutes.