Incredible Baked Meatballs
"This recipe showed up on my FB newsfeed (shared from Just Recipes https://www.facebook.com/JustRecipes1?ref=stream). Doesn't seem to be submitted here yet. I am going to try this with buttermilk instead of milk."
photo by Ashley Cuoco
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 lb hamburger
- 2 eggs, beaten
- 1⁄2 cup milk
- 1⁄2 cup grated parmesan cheese
- 1 cup panko breadcrumbs or 1 cup breadcrumbs
- 1 small onion, minced
- 2 garlic cloves, minced
- 1⁄2 teaspoon oregano
- 1 teaspoon salt
- fresh ground pepper
- 1⁄4 cup minced fresh basil
directions
- Mix all ingredients with hands.
- Form into golfball sized meatballs.
- Bake at 350 degrees for 30 minutes.
Questions & Replies
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How long and what temp do you cook the meatballs in the cupcake tin? -
Could you pat this out into a 9 x12 pan and bake them? What temp and for how long? -
Would rice milk work in place of regular milk? . Can't use Almond milk and I think coconut milk might be too sweet. Thank you.
Reviews
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Best meatballs only I add a lbd of ground mild Italian sausage and double the recipe. I also bake in cupcake tins individually so they cook perfectly my family and friends favorite
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I used this recipe to make a bacon cheeseburger meatball with ketchup and mustard for dips. Amazing!! I have had so many fantastic responses and requests to make it many more times!! -
The prep time is much more than 5 minutes. To keep the meatballs gluten-free, I toast 3 slices of GF bread, let them cook, and crumb them in my Nutribullet. I also mince the onion and measure out all of the other ingredients. I would say that prep time (if you are going to make your own crumbs) is close to 30 minutes. I used almond milk and brewers yeast per Jessica M's suggestions to deal with gluten and dairy allergies. I use half of the amount of brewers yeast so that it does not overpower the meatball; the brewers yeast gives the meatballs a fantastic "nutty" flavor. I put them in a crock pot with heated sauce after taking them out of the oven. I have tried other recipes and substituted 1/2 pork and the 100% beef wins out! We can't get enough of these moist, delicious meatballs.
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My very hard to please, picky, meat loving man has been raving about these for 3 days now. The only difference I made was did 1/2 spicy Italian sausage 1/2 ground beef and put less basil bcs he's not a huge fan of basil. This recipe is a keeper! !!
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This is a great, classic meatball recipe. Mine were anything but dry. A few suggestions would be to use a milk with some fat content, helps the meatballs stay juicy. Also, I've found with meatballs that it's very hard to over spice them. I like to add heavy portions (close to a tablespoon) of dried basil and oregano. Also, a hint (about a half of a teaspoon) of cinnamon does wonders for bringing out the natural flavors in beef. 10/10 will use this recipe as the foundation for all my future meatballs!
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Tweaks
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I use both grass fed ground beef and Italian sausage. I double the recipes other ingredients since I use a pound of each meat and I cook in cupcake tins. A family and friend favorite
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I didn't change a thing!
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Used Jessica M's suggestions and substituted milk with almond milk and brewer's yeast for the cheese. I also used gluten-free bread to make the bread crumbs.
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As a shortcut, I used mild Italian seasoned ground turkey, salt and pepper. This eliminated the need for the other seasonings. They turned out great!!!
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I made these and they were delicious! I did make a bunch of tweaks to suit my dietary allergies: I used almond milk instead of regular milk, nutritional yeast instead of Parmesan cheese. I also used 1/2 ground chicken 1/2 ground lean beef, only 1/2 C breadcrumbs and parsley instead of basil. Delicious!
RECIPE SUBMITTED BY
YnkyGrlDwndr
Australia
