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Simply Perfect Meatballs

By

Perfect Meatballs

Large Picture of Perfect Meatballs

Photo of Perfect Meatballs © Diana Rattray
Juicy and flavorful meatballs are so easy with this mixture of beef, bread crumbs, and Parmesan cheese. I used seasoned bread crumbs in this recipe because I was using them in a spaghetti sauce, but they would be great with other seasonings if you're making cocktail meatballs or using them in another type of recipe. Use them in pasta sauce, cheese sauce, a stroganoff sauce, or put them in the crockpot with barbecue sauce for a party.

Feel free to add a little extra grated Parmesan cheese to the bread crumb mixture for rolling the shaped mixture.

Double this mixture for a large family meal or for serving many guests.
The flavorful meatballs retain their juiciness, but release much of the excess fat. It's a basic meatball recipe, but one of the very best for flavor!

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: Serves 6

Ingredients:

  • 1 to 1 1/4 pounds ground beef
  • 1/4 cup fine dry bread crumbs, seasoned or plain, plus about 3 tablespoons for rolling/coating the meatballs
  • 1/4 cup fresh grated Parmesan cheese, or good quality Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 large egg
  • 1/4 cup milk or light cream

Preparation:

Heat oven to 350°. Line a large jelly roll or roasting pan with foil and place a cake cooling rack in the pan.

Spray the rack lightly with nonstick cooking spray.

Combine the ground beef, 1/4 cup of bread crumbs, Parmesan cheese, salt, pepper, egg, and milk. Mix until ingredients are well blended.

Put 3 tablespoons of bread crumbs in a plate or shallow bowl.

Shape the ground beef mixture into meatballs about 3/4 to 1 ounce in weight or about 1 to 1 1/2 inches in diameter. Roll in the bread crumbs to coat lightly.

Arrange the meatballs on the rack and bake for 30 to 35 minutes, or until they are cooked through and browned.

This recipe makes about 2 dozen meatballs.

A few meatball making tips:

  • I use my stand mixture with the paddle attachment to mix ground beef for meatloaf or meatballs. Or, put the ingredients in a food storage bag, seal it, and mix it without getting your hands dirty.
  • Blend the meat mixture well but don't overmix or over-work the mixture, or the meatballs might become too packed and dense.
  • Latex or other plastic gloves could also be used to mix meatloaf, and they're a great no-mess, no-stick way to shaping the meatballs.
  • Moistening your hands with a little water as you work also helps to keep the meatball mixture from sticking to your hands.
  • If you don't have a scale to measure the meatballs, roll the meat mixture into long logs about 1 1/2 inches in diameter. Cut the meatballs into 1 1/2-inch lengths and then shape them into balls.
More Meatball Recipes:
Spicy Chile Meatballs With Barbecue Sauce, Slow Cooker
Lean Turkey Meatballs
Favorite Meatballs
Crockpot Spaghetti and Meatballs
Family Meatballs
Swedish Meatballs
Maria's Italian Meatballs

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