Beef Meatballs
Ingredients
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1 pound 80% lean ground beef**
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1 large egg (beaten)
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1/4 cup plain breadcrumbs
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1/4 cup grated Parmesan cheese
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1/4 cup onion, finely chopped
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2 teaspoons minced garlic
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3/4 teaspoon kosher salt
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1/4 teaspoon black pepper
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2 tablespoons fresh flat leaf parsley, chopped
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Substitutes:
You can use 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder if you prefer the spices.
You may also use 2 teaspoons dried parsley flakes.
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** You can use 1/2 pound ground beef and 1/2 pound ground pork. It creates juicier meatballs.
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Storage and freezer instructions:
Store in a covered container in the fridge for up to 3 days. Store in a freezer container for up to 3 months. Place in the fridge overnight to thaw and then reheat on the stove top over medium-low heat until warm.
Directions
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Preheat the oven to 400°F. Line a baking sheet with foil and spray with non-stick spray. Combine the meat, egg, breadcrumbs, cheese, salt, garlic, onion, black pepper and parsley in a bowl. Stir just until combined, do not over mix. Add a tablespoon or two of water as needed to keep a moist mixture.
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Use a medium cookie scoop or spoon to scoop the meat; form into 1 1/2" balls and place on the pan.
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Bake uncovered for 17-20 minutes, or until no longer pink in the middle. Turn halfway through, so the bottoms don't brown.
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Simmer meatballs with marinara sauce (if desired) for 10 minutes.
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Serve meatballs on their own or serve over spaghetti noodles. Top with freshly grated Parmesan cheese and fresh herbs if desired.
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How to fry meatballs:
Cook meatballs in a large skillet with 2 tablespoons oil over medium-high heat for 7-10 minutes, or until cooked through. Flip every few minutes to prevent burning.
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