Make and share this Easy Meatballs recipe from Food.com.
Provided by bmcnichol
Yield 4 serving(s)
Number Of Ingredients 7
- Preheat oven to 350 degrees.
- In large bowl combine egg, water, bread crumbs, onion, salt and pepper and combine. Add ground beef, broken into chunks, and mush with your hands to combine.
- Form into meatballs about 1" in diameter and place on a broiler pan.
- Bake at 350 degrees for 25-30 minutes until meatballs are no longer pink in center.
- Cool and use or freeze.
EASY HOMEMADE MEATBALLS
This is the recipe for easy homemade meatballs that my mother used growing up. I now make them for my family, and my picky husband loves them. Serve with your choice of pasta.
Provided by Donelle
Categories World Cuisine Recipes European Italian
Number Of Ingredients 8
- Combine beef and egg in a large bowl. Add bread crumbs, Parmesan cheese, garlic powder, and Italian seasoning. Mix together, but do not overmix, as it will get tough.
- Shape into 1- to 2-inch balls.
- Heat oil in a skillet over medium heat. Cook meatballs in the hot skillet until browned and no longer pink in the centers, 3 to 5 minutes per side.
- Meanwhile, heat marinara sauce in a pot over medium-low heat. Add cooked meatballs to sauce and let simmer for added flavor, about 15 minutes.
Nutrition Facts : Calories 525.6 calories, Carbohydrate 44.8 g, Cholesterol 125.8 mg, Fat 25 g, Fiber 7.4 g, Protein 29.7 g, SaturatedFat 8.4 g, Sodium 1180.4 mg, Sugar 20.1 g
My husband makes these easy meatballs with simple ingredients like eggs, panko bread crumbs, garlic powder, and fresh basil, and they come out flavorful and delicious every time! Kids love them too! If desired, add the cooked meatballs to your favorite sauce until submerged (this brings out the moistness).
Provided by Love2Cook
Categories World Cuisine Recipes European Italian
Number Of Ingredients 8
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly.
- Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets.
- Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.
Nutrition Facts : Calories 245.4 calories, Carbohydrate 5.9 g, Cholesterol 117.5 mg, Fat 15.3 g, Fiber 0.6 g, Protein 21.6 g, SaturatedFat 5.9 g, Sodium 406.9 mg, Sugar 0.2 g
QUICK AND EASY MEATBALLS
Super, simple meatballs that are great alone or in spaghetti. Using lean ground beef will reduce the fat content, but the taste and texture just aren't quite the same.
Provided by snickerdoodle98
Yield 16 meatballs, 8 serving(s)
Number Of Ingredients 8
- preheat the oven to 400 degrees.
- mix all ingredients together (get down and dirty, its easiest with your hands).
- roll into balls.
- bake for 10 minutes.
BEST EASY MEATBALLS
Full of flavor from Italian herbs, Parmesan cheese, and a blend of ground round and Italian sausage, these meatballs have a nice crust thanks to a bit of time in the oven before they're slow-simmered in marinara sauce. They're the perfect complement to Sunday spaghetti!
Provided by NicoleMcmom
Number Of Ingredients 16
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil. Spray foil lightly with cooking spray.
- Combine onion, bread crumbs, half-and-half, Parmesan cheese, eggs, egg yolk, garlic, basil, parsley, and oregano in a large bowl; stir until well combined. Add ground round and sausage and sprinkle evenly with salt and pepper. Mix well until just combined.
- Dampen hands with water and form mixture into 18 golf ball-sized meatballs. Arrange meatballs on the prepared baking sheet.
- Bake in the preheated oven until browned, 12 to 15 minutes.
- Transfer meatballs to a large pot and add marinara sauce. Simmer over low heat for at least 2 hours before serving.
Nutrition Facts : Calories 568.3 calories, Carbohydrate 38.6 g, Cholesterol 178.6 mg, Fat 31.4 g, Fiber 6.4 g, Protein 31.1 g, SaturatedFat 11.6 g, Sodium 1717.9 mg, Sugar 21 g
Provided by Food Network Kitchen
Yield About 30 meatballs
Number Of Ingredients 9
- Preheat the oven to 450˚ F. Line 2 baking sheets with foil and coat with cooking spray.
- Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
- Bake the meatballs until browned and cooked through, 12 to 15 minutes.
QUICK AND SIMPLE MEATBALLS
Keep a batch of these meatballs in your freezer for an easy weeknight meal. This simple meatball recipe can be used for pizzas, sub sandwiches, in soups and more. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Yield 24 meatballs.
Number Of Ingredients 10
- Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.
Nutrition Facts : Calories 276 calories, Fat 17g fat (7g saturated fat), Cholesterol 122mg cholesterol, Sodium 533mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!
Provided by Betty Crocker Kitchens
Number Of Ingredients 8
- Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
- In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
- Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.
Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 125 mg, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 1 g
EASY OVEN MEATBALLS
I never could get the hang of making spaghetti and meatballs without it becoming spaghetti with meat sauce. Every time I tried to cook meatballs in a frying pan they just crumbled into bits. It was embarrassing. I was so glad when my Dad showed me how to do this. This is a simple recipe for making meatballs in the oven, and a few ideas how to use them. Once baked, you can freeze the meatballs individually on a cookie sheet, then toss into freezer bags for later use. Just pull out whatever amount you'll need to feed the crew. Don't be scared about the lengthy instructions. The end bits are ideas for using the finished meatballs. And you know how I like to ramble ;-)
Provided by ThatBobbieGirl
Yield 96 meatballs
Number Of Ingredients 6
- Preheat oven to 375 degrees Fahrenheit.
- Combine milk, onion, eggs and salt.
- Stir in bread crumbs and let stand for 5 minutes.
- Crumble in the ground meat, and mix thoroughly with your hands.
- Threaten to touch someone with your gross meat-covered hands (optional).
- Shape into 8 dozen small meatballs 1 to 1 1/2 inches in diameter.
- Place on baking pans and bake for 20 to 30 minutes, or until done- if you're not sure, cut one in half to check.
- If you don't have enough oven space or baking pans to bake all of this at once, please put the remaining raw meat mixture in the refrigerator until you can bake it.
- Let's be careful out there.
- Of course, using lean meat is the healthiest, but if the meat you're using is particularly fatty, I have found that baking the meatballs on a rack placed over a broiler pan or other shallow pan will allow most of the fat to drip away.
- If you do this, it's best to put a little water in the bottom of the pan or the fat may start to smoke.
- I do this in the oven, not the broiler.
- If you do try broiling meatballs, let me know how it turns out, for you are braver than I.
- MEATBALLS TO DIE FOR- This is an idea my husband came up with.
- Put your already baked meatballs in a baking dish.
- The more shallow the pan, the shorter time this will need to bake.
- Now, take a can of cream of mushroom soup, and a can of cream of shrimp soup.
- Mix them together, and add about 1/2 cup milk, just enough to let you mix it smoothly.
- Pour the soup mixture over the meatballs evenly.
- Bake this at 350 for about an hour.
- You want the sauce to get real thick and rich.
- We usually serve this over rice, but it can go over noodles or mashed potatoes, or on bread or a roll for a hot sandwich.
- I have also made it in a crockpot, cooking it on low for about 8 hours.
- Cooking on high turns this to mush.
- Still tastes good, but not pretty for serving to guests.
- This dish has been taken to many potlucks and served to guests numerous times, and there has never once been any leftovers-- so I can't say how it tastes re-heated!
- OTHER IDEAS Of course, it goes without saying (but I sometimes tend to state the obvious) that these are a perfectly easy way to make spaghetti and meatballs.
- Make your sauce (or open the jar) and gently heat the meatballs with the sauce.
- Using that same sauce, or using pizza sauce, or barbecue sauce, serve the meatballs on Hoagie/Submarine/Poorboy/Grinder8Ô (Insert Appropriate Regional Term Here) Rolls, with sauce and cheese of your choice.
- Heat in a sweet and sour sauce and serve on toothpicks as hors d'oerve (horse doovers?) or over steamed rice.
- A friend of mine used to make a simple barbecue sauce by mixing a jar of currant jelly with a bottle of chili sauce.
- Warm meatballs in this mixture, or use my Bobbie-Q Sauce recipe, and serve over in sandwich rolls, or over hot cooked rice, potatoes or noodles.
- On a hors d'oerve buffet, you can serve plain hot meatballs with an assortment of sauces for dipping.
- Provide toothpicks and small plates.
- As you can see, Easy Oven Meatballs in your freezer mean quick and easy meals!
- You'll come up with plenty more ideas to use these versatile, mildly seasoned morsels.
Just three ingredients are needed for this speedy appetizer from Christine Smoot of Childress, Texas. "These meatballs are so different from all the others...you will never carry any leftovers home," she assures. "I catered my daughter's wedding and served them as appetizers." TIP: "You can also serve over rice for a main dish," Christine suggests.
Provided by Taste of Home
Categories Appetizers Dinner
Yield 2 dozen.
Number Of Ingredients 3
- Place the meatballs in a 3-qt. microwave-safe dish; cover and microwave on high for 3-4 minutes or until heated through. In a small microwave-safe bowl, combine the sauces; cover and heat on high for 2-3 minutes or until heated through. , Pour over meatballs; cover and microwave on high for 1-2 minutes, stirring occasionally.
Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 233mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
EASY BASIC MEATBALLS
This is originally from the Betty Crocker cookbook. My 3rd and 4th grade daughters are learning to cook and this is simple enough for them, but turns out well enough to serve to guests. (When they use this recipe, they usually sub 1/4-1/2 tsp onion powder for the chopped onion.) It's also a very versatile recipe: sometimes we also add other spices -- oregano, basil, thyme for Italian food or cinnamon and mint for Greek food.) We always oven-bake these, though there are also pan-fry and microwave options in the cookbook that we've not tried. Also good to cook ahead and freeze for later use.
Provided by winkki
Yield 24 meatballs
Number Of Ingredients 7
- Combine all ingredients and shape into 20-24 meatballs (1 to 1-1/2 inches each).
- To oven bake: preheat oven to 375 degrees F. Place in ungreased 9x13 pan (you may want to line it with foil for easier clean-up).
- Bake 20-25 min or until light brown and cooked through; turn meatballs halfway through, if desired, to help maintain a round shape.
- To pan fry: Cook in skillet on medium heat, turning as needed, until brown (approx 20 min).
- To microwave: Place in micro-proof 12x7 pan and cover loosely.
- Micro on high for 3 minutes; rearrange meatballs.
- Cover again loosely and micro until brown inside, approx 5-7 min more.
- Let stand covered for 3 minutes.
Nutrition Facts : Calories 55.4, Fat 3.2, SaturatedFat 1.3, Cholesterol 21, Sodium 34.4, Carbohydrate 2, Fiber 0.1, Sugar 0.3, Protein 4.2
BBC Good Food magazine's food editor Barney & his daughter Maisie love making these sausage and beef meatballs to serve on spaghetti with hidden vegetable tomato sauce
Provided by Barney Desmazery
Categories Main course
Yield Makes 40 meatballs, which will feed a family of 4 twice
Number Of Ingredients 21
- KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Squeeze some sausages. Get your child to squeeze all the sausagemeat out of the skins into a large bowl. They can hold the sausages or do it by squashing them on a board.
- Get grating. Get your child to coarsely grate the onion and finely grate the carrot. If the onion starts to hurt their eyes, get them to wear goggles, which is good fun. Grating can take a bit of strength, so you may need to help. Tip these vegetables in with the sausages. While you have the grater out, grate the Parmesan, other vegetables and garlic for the sauce, and set aside.
- Make a marvellous mix. Next, get your child to add all the other meatball ingredients one by one, except the olive oil, into the bowl and season with black pepper.
- Squish everything together. Get the child to squish everything together through their hands until completely mixed. Keep an eye on younger children to make sure that they don't taste any of the raw mix.
- Roll meatballs. Children as young as three can now roll the meatball mix into walnut-sized balls, then place them on a board or tray. This mix should make 40 balls - counting these is great way to help teach older children basic division. Cover the meatballs with cling film and have a little tidy up.
- Prepare the red peppers. Firstly, peel the peppers with a vegetable peeler, cut off the tops and bottoms and remove the seeds. Cut the peppers in half and children from the age of four can cut the peppers into strips.
- Make the sauce. A grown-up will need to help here. Heat the oil in a large saucepan. Add the vegetables and garlic and cook for 5 mins. Stir in the tomato purée, sugar and vinegar, leave for 1 min then tip in the tomatoes and simmer for 5 mins. Get the child to help blitz the sauce with a hand blender. Gently simmer the sauce while you cook the meatballs.
- Cook the meatballs. Brown the meatballs in the olive oil on all sides then pop them into the sauce, working in batches if necessary. Simmer the meatballs in the sauce for 15 mins, gently stirring until they are cooked through. It's ready to eat now or cool and freeze in suitable batches for up to 6 months. Serve with spaghetti, some basil and extra Parmesan, if you like.
Nutrition Facts : Calories 375 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.5 milligram of sodium
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