The LAST meatball recipe you will ever need! So versatile and so flavorful. They are easy to bake and all you need to do is add sauce! You can bake these meatballs right away or freeze a bunch in Ziplock in the amounts proportionate to your family size. I just mark the bag with a sharpie so I know how many are in the bag. When you need a quick meal, just pull them out of the freezer about an hour before baking time. Then, 425 15-17 minutes and bam! Quick dinner! I recently made these with an incredible teriyaki sauce I will be posting very soon. I also used these same meatballs in this recipe for pineapple meatballs. Scrumptious!
Note-Because we breed and raise Heritage- Galloway cattle, I use lean purely grass fed Galloway Beef in every beef recipe I cook. I love it. I feel healthier using it as it’s nutritious and has a protein content similar to that of chicken breast without skin. Simply amazing. Now, if you don’t have access to this type of beef, that’s ok…no worries….just try to find a lean beef and you may have to drain your meat after browning of excess fat if there is any.
- *Note-I make these and freeze 3-4 large zip loc bags to have on hand for quick dinners.*
- 4 lbs. Lean Ground Beef. I use Galloway Grass Fed Beef, but store bought lean beef will work too.
- 4 Eggs
- 1 C. Bread Crumbs
- 2 Tsp. Salt
- 1 Tsp. Pepper
- 3 Tsp. Worcestershire
- 1/2 Tsp. Garlic Powder
- 1/2 Tsp. Granulated Onion
- 1 Tbsp. Dried Parsley
- 1/4 Tsp. Red Pepper Flakes
- 1/4 C. Whole Milk
- Gather all your ingredients. This recipe can be made with clean hands, mixing the meat mixture in a large bowl, but I use a Kitchen Aid Stand Mixer with my dough hook to make it easier on me.
- Add the ground beef and all the eggs to the bowl. On low, allow the dough hook (or your hands) to mix the meat with the eggs well. 2-3 minutes. If the meat begins to climb up the sides of the bowl as it mixes, push it back down, careful to avoid the moving dough hook.
- Using a small measuring cup, stir the milk and worcestershire together. Pour into meat mixture. Allow the dough hook to continue working the liquid into the meat.
- Mix the remaining dry ingredients/spices together in a small bowl, stirring to incorporate the spices together. Pour into the meat mixture about 1/4 cup at a time and allow the dough hook to continue working the spices through the meat in between each addition. Push down meat if necessary to help incorporate the spices evenly. Continue mixing after all spices are added, approximately 2-3 minutes.
- Using a spoon or a melon baller, (I use a 1.5 inch diameter melon baller with eject function),scoop out your meatballs and roll the the size of about 1.5 inches in diameter.
- Preheat oven to 425 degrees. Place the desired number of meatballs on a greased cookie sheet and bake for 15-17 minutes, turning once half way through bake time.
- If freezing, place on a cookie sheet on parchment paper and flash freeze for approximately 15 minutes. Then place the individual balls in a Zip Loc bag, label, and freeze.