Tuesday, March 24, 2009

Basic Homemade Meatballs

A great, no-frills, meatball that can be used in casseroles, on sandwiches, for spaghetti and meatballs, and of course, our fabulously loved grape jelly meatballs.

Basic Homemade Meatballs

This is my favorite basic meatball recipe that I have been using since I started cooking, and the same one I use when I make my spaghetti with meatballs, and those famous grape jelly meatballs that we southerners are so endeared to.  It is a very basic meatball recipe that you can use for sandwiches and even for casseroles, though you can certainly jazz them up by adding whatever extras you like. I prefer them simple with very basic seasonings.

Here's how to make them.

If baking, preheat the oven to 350 degrees F. Mix the one pound of ground beef, 1/2 cup of bread crumbs, 1/3 cup of onion that has been finely minced, 1/4 cup of milk, one large egg, one tablespoon of parsley, one teaspoon salt, 1/8 teaspoon of black pepper, and 1/2 teaspoon Worcestershire sauce. Gently shape into 1-inch balls. I do like to use a small cookie scoop to extract the meat so that the meatballs will be fairly uniform.


Run your fingers around the edges of the scoop to knock off the extra meat. Then dump the scoop into your hand.


Then just roll the meat into a ball.  You'll get about 24 meatballs out of a pound of ground beef using the small scoop.


From here it's just cooking them! Pan frying is more traditional than baking, but baking is easier and less messy if you ask me. So I mostly bake them. If baking, place on a baking sheet that has been coated with non-stick spray, and bake on the center rack of the oven, for about 25 to 30 minutes at 350 degrees, turning once halfway through. If cooking in a skillet, heat 2 to 3 tablespoons of vegetable or canola oil in a large skillet and brown the meatballs, turning to brown on all sides. Remove the meatballs, and set aside.

Recipe: Basic Homemade Meatballs

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 30 min | Yield: About 24 meatballs


Ingredients
  • 1 pound of ground beef
  • 1/2 cup of dry bread crumbs (regular or Italian)
  • 1/3 cup of onion, finely minced
  • 1/4 cup of milk
  • 1 egg
  • 1 tablespoon of fresh parsley
  • 1 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon Worcestershire sauce
  • 2-3 tablespoons of vegetable or canola oil, more or less, as needed (omit if baking)
Instructions

If baking, preheat the oven to 350 degrees.  Mix the ground beef, bread crumbs, onion, milk, egg, parsley, salt, pepper, and Worcestershire. Gently shape into 1-inch balls. I like to use a small cookie scoop to keep them uniform and then roll the meat into a ball.

If baking, place on a baking sheet that has been coated with non-stick spray, and bake on the center rack of the oven, for about 25 to 30 minutes at 350 degrees, turning once halfway through.   

If cooking in a skillet, heat the canola in a large skillet and brown the meatballs, turning to brown on all sides. Remove the meatballs, and set aside.

To Freeze: Allow meatballs to cool completely, then transfer to a baking sheet that has been lightly coated with non-stick spray.  Place into the freezer until frozen, then transfer to a freezer bag.

Makes about 24 meatballs.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too!

Easy "Homemade" Spaghetti and Meatballs
Cajun Beef & Pork Boulettes
Meatball and Stuffing Bake
Southern Beef and Sausage Goulash
All American Burger
Posted by on March 24, 2009

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

Bookmark and Share

13 comments:

  1. I love your meatballs Mary, they're my go-to meatball recipe! I just finished making a double batch for the freezer! :)

    ReplyDelete
  2. Oh thanks! Yeah, these are good basic meatballs, but its an OLD recipe - aren't those always the best?!

    ReplyDelete
  3. I made a double recipe of these yesterday. They were really very good, and I made a Swedish meatball casserole out of them. Next I will use them in a redsauce and use the linguini left over from your chicken spaghetti bake. YUM!

    ReplyDelete
  4. Sounds great! Wanna share that Swedish meatball casserole??? ;)

    ReplyDelete
  5. I just wanted to let you know that I have reall7y been enjoying trying things from your site. I have made quite a few things. Our favorite, would have to be the Crawfish Etoufee. That was wonderful. Then, I made the deep dish pizza bake for supper last night, and I have a coffee cake in the oven now. Thanks so much for taking the time to share your recipes with us.

    ReplyDelete
  6. Thanks so much - glad that you are enjoying the site!

    ReplyDelete
  7. I always thought meatballs were difficult to make. These go together so easy with common ingredients that I always have on hand. I even switched up some of the spices and used onion flakes instead of onion. They look, smell, and taste fantastic! thanks for sharing!

    ReplyDelete
  8. Thanks so much Nikki! Yeah, these are easy and not fancy, but they're a good basic meatball! Glad you enjoyed them.

    ReplyDelete
  9. Love this recipe! They are so easy to make. I just made a double batch but I made them twice as big since my hubby likes huge meatballs in his spaghetti.

    ReplyDelete
    Replies
    1. I made this recipe over the weekend and WOW they were delicious! It was my first time making home made meatballs and I can't wait to make them again. My Mom always pan fried hers and I hate doing that because of the mess, this recipe made me realize how easy home made ones can be, thank you!

      Delete
    2. You're welcome! I'm so glad you enjoyed them & thank you for taking the time to stop back by and let me know!! Occasionally I'll pan fry then but the oven method really makes it easier and they cook through better too. They really are easy and a great make ahead dish too for when ground beef goes on sale!

      Delete
  10. I'm going to try your recipe for meatballs. In the past I've tried to repliate an old Pepperidge Farm recipe that used to be on the back of their herb seasoned stuffing bag - about 50 years ago. It called for sauteed onions, beef broth, Italian Seasoning, the stuffing, Parmesan Cheese, and a few other things. I've lost the recipe over the years, and the company can't give it to me either.

    I think the best of both worlds is to brown them on the stove top and then finish them off in the oven.

    ReplyDelete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails