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4.88
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How to make easy weeknight meatballs
Easy weeknight meatballs
will give you all the flavors you're craving in a fraction of the time.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Dinner
Cuisine:
Italian-American
Servings:
10
meatballs
Calories:
270
kcal
Author:
Cheryl Bennett
Equipment
Wusthof Classic 8-Inch Chef's Knife
2 oz. Scoop
Ingredients
2
tbsp.
olive oil
1
egg
2/3
cup
panko breadcrumbs
1/2
cup
whole milk
1 1/2
tsp.
Diamond Crystal kosher salt
1
tsp.
black pepper - a few grinds of the peppermill
1
tsp.
onion powder
1
tsp.
dried basil
2
cloves
garlic
minced
1/2
cup
finely grated parmesan
1
lb.
85/15 ground beef
1/4
cup
flat leaf parsley
chopped (optional, but recommended)
Instructions
Preheat oven to 425°F / 220°C / Gas mark 7.
In a medium bowl, stir together egg, panko, milk, salt, pepper, garlic, onion powder, basil, parmesan and parsley (if using).
Add in half of the ground beef and stir to mix until almost incorporated.
Add remaining beef and mix, until mixture is fairly uniform.
Using a 2 ounce scoop (or a 1/4 cup), portion out meatballs until all the mixture is used.
Oil a baking sheet with olive oil and make sure it is evenly coated.
Lightly oil your hands and using light pressure, roll into round meatballs and place on oiled baking sheet.
Bake for 15 minutes, then turn over and bake for 5 more minutes.
Remove from the oven and serve with your favorite sauce.
Notes
This recipe is easily doubled and I highly encourage it!
Nutrition
Serving:
2
meatballs
|
Calories:
270
kcal
|
Carbohydrates:
14
g
|
Protein:
16
g
|
Fat:
16
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
9
g
|
Cholesterol:
77
mg
|
Sodium:
517
mg
|
Fiber:
1
g
|
Sugar:
2
g