Ground BeefEasy Baked Meatballs
Tender meatballs come from a panade: breadcrumbs soaked in milk before they go into the meat. The starch holds moisture so the meatballs stay soft instead of dense. Baking on a sheet pan is faster and less messy than frying, and the batch scales up easily for freezing.
- for the meatballs
- 1½ lb ground beef
- ½ cup plain breadcrumbs
- ¼ cup milk
- 1 egg
- ⅓ cup grated Parmesan
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley or 2 tsp dried
- 1 tsp salt, plus ½ tsp black pepper
- to finish
- 3 cups marinara sauce, warmed
makes about 24 meatballs, enough for 6 servings.
- Heat the oven to 400°F (200°C) and line a sheet pan with parchment or foil.
- Stir the breadcrumbs and milk together in a large bowl and let sit 5 minutes. Add the egg, Parmesan, garlic, parsley, salt and pepper and mix.
- Add the beef and mix gently with your hands just until combined. Overmixing makes them tough.
- Roll into balls about 1½ inches wide and place on the pan with a little space between them.
- Bake 18 to 22 minutes until browned and cooked through. Simmer in the warm marinara for 5 minutes, or serve as they are.
No breadcrumbs? Use crushed crackers or quick oats.
Beef and pork? Swap half the beef for ground pork for richer meatballs.
Gluten-free? Use gluten-free breadcrumbs or oats.
Want them in a sub? Pile into split rolls with sauce and mozzarella and broil.
Keeps 4 days in the fridge in sauce. They freeze very well: freeze baked meatballs on a tray, then bag them and reheat straight from frozen in sauce.
Swedish-style Serve in a creamy gravy with a little nutmeg and allspice.
Meatball subs Pile into rolls with sauce and cheese and broil.
Sweet and tangy Toss in a glaze of grape jelly and chili sauce, or barbecue sauce.
Kantan tip — mix just until combined. The more you work the meat, the denser the meatballs get.