Wednesday, March 6, 2013

"The" Meatballs

"The" Meatballs
I recently made the best meatballs (I think) that I've ever had! Certainly the best I've ever made!

Now, I'm not gonna call these "the best" in the title because...everyone has different preferences. Michael's favorite are his mom's. Some people like pork. Some, like me, prefer all beef meatballs. 

So, like I was saying-to me-these meatballs are the best. Michael REALLY liked them too (he didn't even bring up his mom's, which is a good sign). They have just the right amount of flavor and tenderness, and can be used pretty much any way you prefer to use meatballs. I'm currently obsessed with the idea of using these to make a meatball sub.

Truth be told? 

I liked these so much I ate them plain, with just a little bit of sauce. Because they are that good.

"The" Meatballs

"The" Meatballs
  • 1 lb. ground beef
  • 1/2 a medium onion, finely chopped
  • 5 garlic cloves, minced
  • olive oil
  • 1/2 cup breadcrumbs (I used seasoned whole wheat)
  • 1/2 cup grated Parmesan/Romano cheese
  • 2 eggs
  • 1/2 tsp. oregano
  • 1/2 tsp. basil
  • 1 1/2 tsp. salt
  • Cook garlic and onions in olive oil in a large skillet over medium heat until softened-about 5 minutes.
  • Preheat oven to 400 degrees and line a baking sheet with parchment paper. 
  • In a large bowl add the cooked onions and garlic along with all the other ingredients. Mix everything, gently, by hand (don't overwork it). Firmly form 2 in. meatballs by hand.
  • Heat oil in the skillet you previously used on medium high heat. You will cook the meatballs in 2 batches. Place half in the skillet, leaving space in between all of them (you don't want to crowd the pan). Brown the meatballs on each side and then place on the lined sheet.
  • Bake for 15 minutes.
  • Let cool for 5-10 minutes, then coat in sauce, serve with pasta, on a sub, etc.
"The" Meatballs
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