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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is my version of meatballs based on experimentation from several different recipes, including my mother's. I like to use these in spaghetti sauce, of course, but they're also delicious in my meatball subs. You can double or triple the recipe - sky's the limit! - and freeze. Ingredients:
2 pounds ground beef |
1 small onion, diced |
1/4 cup dry bread crumbs, or as needed |
1/4 cup freshly grated parmesan cheese |
2 eggs, slightly beaten |
4 cloves garlic, minced |
1 tablespoon dried oregano |
1 tablespoon dried basil |
1 teaspoon dried thyme |
1 tablespoon worcestershire sauce |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
Directions:
1. Preheat an oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper.
2. Mix together the ground beef, onion, bread crumbs, Parmesan cheese, eggs, garlic, oregano, basil, thyme, Worcestershire sauce, salt, and pepper in a large bowl until just combined. Divide the mixture into 4 equal portions, then roll each of those portions into 4 meatballs. Arrange the meatballs on the prepared baking sheet.
3. Bake in the preheated oven until no longer pink in the center, 15 to 20 minutes.
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