I’m back and I brought meatballs! Hope everyone is having a good start to the year. If you come here often, you may have noticed I’ve been gone for about two months. I’ve been focusing more on my art and was just wanting to start the new year a little differently for myself. Now that I’m back, let me show you how to make baked meatballs.
There are a few reasons why I choose baked meatballs versus fried. For one, it’s hands-off once you get the meatballs all rolled up. Two, they come out perfectly cooked no matter how many times I’ve made them. And three, they’re not fried so it’s not as heavy! You won’t get that nice crust like you do when you fry them, but once they’re coated in a sauce you won’t even really notice.
Here’s a tip for getting a more tender meatball. Don’t over mix the meat and try not to pack it too much while rolling them. The more you do that, the denser they will be. I actually use one of those cookie scoops with the springy grip release so I don’t have to handle them much.
Here’s another tip. You can freeze these after they’ve been baked! I freeze them on a cookie sheet until frozen and then move them to a freezer-safe container. Whenever I want some meatballs, I move them from the freezer to the refrigerator to thaw overnight. It’s best to freeze them prior to adding any sauce. When properly stored, they should last about 3-4 months in the freezer.
- 1/2 cup milk
- 1 cup seasoned breadcrumbs
- 2 large eggs
- 1/2 cup grated parmesan
- 2 garlic cloves, minced
- 1/4 cup loosely packed parsley, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 lb ground beef
- 1 lb ground pork
- Preheat the oven to 400 F.
- Line 2 baking sheets with parchment paper and set them aside.
- Combine the milk and breadcrumbs and set aside for 5 minutes.
- Add all other ingredients (except for the meats) and mix well.
- Add the meat to the mixture and mix just until combined. Do not overmix.
- Spoon 2 tbsp worth of meat mixture out at a time and roll them into balls, carefully not to pack too tightly. You can use a cookie scoop to do this. Place the balls on the lined baking sheets.
- Bake for 20-25 minutes or until fully cooked in the center.
If you like this recipe, be sure to let me know. Leave a comment & rating and if you share a photo on Instagram, tag @DUCKSOUPKITCHEN so I can see it. Thanks, guys!