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Beef Meatballs




Source of Recipe


Food Network


Recipe Introduction


These were very tender and flavorful. I am not the best meatball producer. Mine tend to take on a trapezoid or pyramid shape instead of a ball shape. I usually prefer to bake them rather than fry them in a skillet. But I needed some meatballs for a recipe, and it called for frying onions in the drippings left from browning the meatballs. I found this recipe online and it calls for baking them, but they fried up just great, too. They were still weirdly shaped, but they tasted very good! They are VERY tender, especially cooked in a sauce. You need to be very gentle with them. I didn’t use any salt in the mix because my other recipe had a few salty items.


Recipe Link: https://www.foodnetwork.com/recipes/food-network-kitchen/beef-meatballs-7231472

List of Ingredients




2 pounds ground beef
1/2 cup breadcrumbs
1/2 cup milk
2 large eggs, lightly beaten
1/2 small onion, grated
1 clove garlic, finely grated
1/3 cup chopped fresh parsley
Kosher salt and freshly ground pepper


Recipe



Heat the oven to 450F. Line 2 baking sheets with non-stick foil.

Mix the milk, eggs, onion, garlic, parsley, 2 t. salt (if using), and 1/2 t. pepper in a bowl. Add the breadcrumbs and mix well. Add the meat and mix gently with your hands – don’t be too rough and don’t overmix, but make sure it is well combined. Form into 30 (about) 1 1/2-inch meatballs and place on prepared baking sheets.

Bake until browned and cooked through (160F minimum) 12-15 minutes. [Or, do what I did and brown them and then use in a recipe where they are cooked in a sauce].
Makes about 30 meatballs