How To Make Meatballs
Easy recipe for flavorful, homemade meatballs.
Servings: 80 each, 2" meatballs
Ingredients
- 2 lbs ground beef
- 2 lbs ground pork
- 2 lbs ground chicken
- 2 Tbsp minced onion*
- 3 cloves garlic minced
- 2 Tbsp dried oregano
- 1.5 cups coarsely ground breadcrumbs
- 2/3 cup finely grated Parmesan cheese
- 1/2 tsp kosher salt
- 6 each eggs
Instructions
- Preheat oven to 450 degrees.
- Put all the meat in a large bowl. Using clean hands, mix in the onion, garlic, oregano, bread crumbs, cheese and salt.
- Mix in the eggs making sure everything is evenly distributed. *Minced onion~my mother swears by dried or dehydrated onion in this recipe. I switched it out for fresh because I realize that it's not someone everyone might have in their pantry. But if you have it, you can substitute 1 Tbsp dried for the 2 Tbsp fresh onion.
- Roll out the meatballs. The ones I made were about 2" in diameter and weighed 1.3-1.4 oz each. I used a scale to periodically check the weight as they had a tendency to creep up in size. I wanted them all to be even so they would cook evenly. Lay the meatballs out on a foil lined baking sheet.
- Bake at 450 degrees for about 30 minutes until lightly browned and cooked through.
- Simmer the meatballs in marinara sauce on low after cooking for 30 minutes before serving for extra flavor.
Notes
The recipe can be scaled back. Basically it's 1 egg, and 1/4 cup breadcrumbs per pound of meat.
Feel free to play with the proportions on the meats if you want, but this mix yields a flavorful, tender, and slightly healthier (lower in fat) meatball.
I recommend using a kitchen scale to make sure the meatballs are all the same size.