It’s a Sunday afternoon and I thought I’d make a batch of meatballs between watching the World Cup and NCIS LA (yeah!) I used to brown and fry the meatballs in a big skillet which resulted in a lot of fat/grease. Now I don’t. I’ve learned from Julia Turshen (she uses ground turkey, I use ground 80% beef) that it’s a LOT easier to combine ingredients with the meat and then form meatballs, letting them cook in a 400 degree oven for about 20-25 minutes.
Here’s my go-to recipe for meatballs:
- 1 pound of 80% ground beef
- Lawry’s garlic salt
- shredded vidalia onion (1/2 of a big one)
- Pepperidge farm classic seasoned bread crumbs
- 1 large egg
- about a 1/2 cup milk
Line a large sheet pan with aluminum foil; spray with Pam.
In a large mixing bowl, I turn the ground beef to break it up. Sprinkle with Lawrys’ and turn it over – add egg and mix well; shred raw onion on the large whole of a box grater; add to mix along with milk. Pour in about 1 cup of breadcrumbs, eliminating the big hard chunks. Mix well together.
Form meatballs (I got 28 from this recipe) and place on the cookie sheet – together but not touching. Preheat the oven to 400 degrees. Bake for 20-25 minutes until done and not pink in the middle. Let COOL. I store these 7-8 in a small freezer bag and put them into the freezer. When I’m looking for something to have for dinner, they’re there for a) spaghetti and meatballs with Ragu classic tomato sauce or; b) swedish meatballs and noodles (stroganoff with sour cream and beef broth.) These should last through most of the summer and mmmmm they smell really good right now in the oven!