Who doesn’t love a good meatball? They can be used as an appetizer, side dish or main course. They can be made in different sizes depending on what you plan to do with them. And you can make meatballs with any type of ground meat! I used a lean ground beef in this recipe, but you could use venison or ground turkey as well.
The first time I made these I called my mom and asked her how, because I had never made them before but I was sick of the store bought frozen ones. They just don’t have much flavor and I’m not a fan of the texture. She hadn’t made them much either, but told me to use my meatloaf recipe and just don’t add ketchup.
I have tested and tweaked my recipe several times since then. This is what I have come up with as my favorite recipe for home made meatballs:
- 2lbs ground meat (I used lean beef)
- 2 eggs (3 if using lean ground turkey)
- 1 Cup Italian seasoned bread crumbs
- 1/3 cup Parmesan cheese
- 1 Tbsp Italian seasoning
- 1/2 Tbsp seasoned salt
- 1/2 tsp garlic powder
- 1 tsp onion powder
I know my recipe is unusual, being that I don’t add any diced onions into the mix. Having picky eaters in my home has caused me to stay away from fresh onions in most of my cooking, and use onion powder instead.
To get started, preheat your oven to 350*. Cover a large cookie sheet in foil and lightly mist with olive oil spray. Mix all the ingredients together in a large bowl, adding a little water if it seems to be dry or crumbly. If a spoon just isn’t cutting it, feel free to use your hands! Once everything is thoroughly mixed, it’s time to make the balls. I like to make them rounded tablespoon size, but this part is totally up to you. If you want to make meatball sliders, feel free to make them bigger. If you’re wanting them for an appetizer, make them 1/2 tablespoon size instead. Just remember to adjust the cooking time accordingly.
As you make the balls set them on your greased pan. I typically end up with 40 meatballs from this recipe, which is perfect for two meals. Then just slide them in the oven onto the middle rack and set a timer for 35 minutes. While they are cooking is a great time to make your pasta, mix your sauce, or otherwise prep the rest of your meal. This time all I had to do was warm up the pasta sauce and pull out the sub buns and Mozzarella cheese. Once the meatballs were done, ta-da! Meatball subs for 5, plus leftovers for my husband to take to work, and enough meatballs to freeze for another meal.
Let me know in the comments what you like to use meatballs for! Or, if a simple and hearty soup is what you’re looking for, I’ve got you covered here!