When we get back after a long trip and need an easy meal that I know everyone will love, Everyday Meatballs is the first thing I think of.
We have this running joke at my house, that I am the queen of meat-blobs. Yes you read that right, meat-BLOBS. I am normally unable to make round balls. And go for the more abstract look.
To be completely honest I hate rolling out meatballs! It’s tedious and annoying. Therefore to speed things up, my meatballs end up looking more like deformed meat blobs.
Lucky for me, the hubs and Poppy don’t care what their meatballs look like.
But seriously, everyday meatballs at the best! Who doesn’t’ love a good juicy meatball. With sauce, without sauce. On pasta, on a sub, or with a toothpick. A childhood favorite that is versatile, make-ahead and easy peasy.
This is my favorite classic way of making meatballs. Even easier than lots of other recipes since the oven does all the cooking and you don’t have to pan fry them. I make them without sauce and then use them for 100 and 1 dishes.
Make meatball subs, spaghetti and meatballs, meatball apps, barbeque meatball sandwiches. You name it and these everyday meatballs work.
They can easy be made with beef or turkey and are great for adults and kiddos alike. They save for a week in the fridge and a 3 months in the freezer.
And really don’t be concerned about the shape of these little guys, whether they are perfectly round or blob-like, they are equally delicious.
Yields Makes 28 meatballs (roughly)
Ingredients
- 1/2 cup milk (whole, 2%, or skim)
- 1/2 cup fine breadcrumbs or crushed panko
- 1 large egg
- 1 teaspoon salt
- Freshly ground black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely minced Italian parsley
- 1 pound ground beef or turkey
- 1 clove garlic, finely minced
Instructions
- Preheat oven to 400°F.
- Pour the milk over the breadcrumbs in a small bowl and set aside.
- Lightly whisk the egg in a large bowl along with the salt, pepper and parmesan cheese.
- Add the meat to the egg mixture. Mix with a wooden spoon or with your hands if necessary. Try not to overwork the mixture.
- Add the garlic, parsley and soaked breadcrumbs to the meat and mix with your hands. Again try to mix but not over-knead.
- Grab a little of the meat mixture and make small meatballs (about 1 1/2 inch balls).
- Place meatballs on a 9x13 inch pan or cookie sheet.
- Cook 25 to 30 minutes.
Notes
This recipe doubles easily! To make ahead, either shape and keep in the fridge covered for a day before baking. OR bake, cool and store in the fridge covered for 1 week. Reheat in the microwave, sauce pan in sauce or in the oven at a low temp for 10-15 minutes. Freeze meatballs in an airtight container or freezer bag for up to 3 months. Thaw and reheat.
Recipe slightly adapted from The Kitchn.
Originally posted 2017-01-25 06:30:00.
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