Magnificent Meatballs
Making meatballs is far easier than many suspect, and today was a (thankfully) cooler day so I took the opportunity to use my oven (you can also pan fry or even grill, I recommend larger meatballs for grilling). With this recipe I usually make 1 tbs sized meatballs to use for spaghetti and meatballs. I use half right away and freeze the remaining half.
Magnificent Meatballs
Making meatballs is far easier than many suspect, and today was a (thankfully) cooler day so I took the opportunity to use my oven (you can also pan fry or even grill, I recommend larger meatballs for grilling). With this recipe I usually make 1 tbs sized meatballs to use for spaghetti and meatballs. I use half right away and freeze the remaining half.
Cooking Instructions
- 1
Place all ingredients in a large bowl. Mix thoroughly, kneading by hand to fully incorporate all ingredients.
- 2
Scoop out 1-2 tbs of mixture (I use a 1 tbs measuring spoon to ensure consistency). Roll into a ball. Place in a second bowl off to the side.
- 3
Repeat process until all mixture is used up (1 tbs size will yield about 40 meatballs, 2 tbs size about 20). Cover and refrigerate 1-4 hrs.
- 4
When ready to cook, preheat oven to 375°F. Line a baking sheet with foil. Arrange meatballs on baking sheet untouching, evenly spaced. Bake 25-35 minutes, or until cooked through (1 tbs sized are done in 25 min for me).
- 5
You can either use immediately for any recipe calling for meatballs or freeze for later. To freeze: let cool completely, place in freezer bags, and then in freezer. Will keep 3 months or so in freezer.
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