How To Make Meatballs
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
6
-
Calories
289 kcal
-
Course
Main Course, Appetizer
How To Make Meatballs
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It's so easy to make tender and delicious meatballs.
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Ingredients
- ½ cup (59g) fine dry breadcrumbs
- ½ cup (115g) milk
- 1 large egg
- ½ cup (45g) finely grated Parmesan cheese
- kosher salt
- freshly ground black pepper
- ⅓ cup (20g) finely chopped parsley
- 1 pound (453g) ground beef
- ⅓ cup (17g) very finely chopped onion
- 1 teaspoon Garlic puree
- oil for cooking the meatballs on stovetop
Instructions
- Combine the bread and milk in a small bowl and set aside to soak. The bread will absorb all of the milk.
- In a separate bowl, whisk the egg until well beaten. Add the parmesan cheese, salt, pepper and parsley and stir to combine.
- In a large bowl, combine the ground beef with the soaked breadcrumbs and onion, and then add the egg mixture. Use your hands to mix until just combined.
- Shape into 1-inch meatballs and place them on a rimmed baking tray.
- Heat a thin layer of oil in a large skillet.
- Working in batches, add the meatballs to the oil so as not to overcrowd the pan.
- Cook for two minutes, then turn the meatballs. Repeat for 8-10 minutes or until the meatballs are cooked through.
- Repeat until all the meatballs are cooked, and add to your favorite sauce.
Notes
- Easily double the recipe. Enjoy a batch of meatballs now and freeze the rest for later.
- Select ground meat with a fair amount of fat to make juicy meatballs. Using lean meat will lead to drier meatballs.
- Using your hands is the best way to avoid overmixing the meatballs.
- Overmixed meatballs will become tough, so blend just enough to incorporate the ingredients.
- Meatballs will cook more evenly if they are the same size. Use a cookie scoop or meatball maker for even-sized meatballs.
- To prevent the meatball mixture from sticking to the scoop by running it under cool water between scoops.
- Substitute dried herbs for fresh herbs if desired.
- Make as many meatballs as you need by altering the size of the meatballs.
- Line your baking sheet with foil or parchment paper for even easier cleanup.
- Leave plenty of space between the meatballs on the prepared baking sheet.
- If the baked meatballs begin to get too brown, cover them with aluminum foil.
- Always check for doneness with a meat thermometer. The temperature should be a minimum of 160 degrees F / 70 degrees C when inserted into the center of the cooked meatballs.
- Easily double the recipe. Enjoy a batch of meatballs now and freeze the rest for later.
- Select ground meat with a fair amount of fat to make juicy meatballs. Using lean meat will lead to drier meatballs.
- Using your hands is the best way to avoid overmixing the meatballs.
- Overmixed meatballs will become tough, so blend just enough to incorporate the ingredients.
- Meatballs will cook more evenly if they are the same size. Use a cookie scoop or meatball maker for even-sized meatballs.
- To prevent the meatball mixture from sticking to the scoop by running it under cool water between scoops.
- Substitute dried herbs for fresh herbs if desired.
- Make as many meatballs as you need by altering the size of the meatballs.
- Line your baking sheet with foil or parchment paper for even easier cleanup.
- Leave plenty of space between the meatballs on the prepared baking sheet.
- If the baked meatballs begin to get too brown, cover them with aluminum foil.
- Always check for doneness with a meat thermometer. The temperature should be a minimum of 160 degrees F / 70 degrees C when inserted into the center of the cooked meatballs.
- Storage - keep leftovers in an airtight container in the fridge for up to 5 days.
- There are 9 WW Blue Plan SmartPoints in one serving of this.
Nutrition Information
Show Details
Calories
289kcal
(14%)
Carbohydrates
9g
(3%)
Protein
19g
(38%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
89mg
(30%)
Sodium
271mg
(11%)
Potassium
305mg
(9%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
419IU
(8%)
Vitamin C
5mg
(6%)
Calcium
166mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 9g | 3% |
| Protein | 19g | 38% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 271mg | 11% |
| Potassium | 305mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 419IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 166mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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