Some Notes about Classic Meatballs
- I use regular store-bought dried breadcrumbs and, while I prep the other ingredients, I let them soak in some milk and beaten eggs. The breadcrumbs turn into what’s best described as a slurry; a semi-liquefied mixture into which everything else is added. When you make it you will question the amount, but I promise it’s not too much.
- While the breadcrumbs are soaking, I mince onion and garlic. I finely mince them because I don’t like chunks of onion in my meatballs. It takes a few minutes, but running your knife through diced onion and garlic a few times means they will disappear into the meatballs contributing only their flavor without the fear of biting into a piece of half-cooked onion.
- Fresh parsley, thyme, and grated parmesan cheese are added to the mix, too.
- After all the other ingredients are combined I add the ground beef and sausage. Instead just dumping the meat from the packages to the bowl, I break off chunks of each and add them to the bowl. This makes it much easier to combine it all together without having to work the mixture too much, which can result in tough meatballs. Using my hands, I press the meat into the slurry sort. Then I reach under it and sort of turn it over and press it again. It’s sort of like kneading bread and it takes a few turns to ensure it’s all combined.
- A scoop makes easy work of portioning out each meatball. I like a golf ball size, which is approximately two generous tablespoons.
It’s usually around September that I find myself in the mood to make meatballs. They’re not labor-intensive, but depending on the size of your baking sheet you may need to bake them off in batches. The recipe produces approximatly 32 meatballs and they require 15 to 20 minutes of prep time and 30ish minutes to bake. I like to freeze them (4 to a bag) and keep them on hand for sandwiches and pasta.Print
- Cooking spray
- 1/2 cup plain bread crumbs
- 1/4 cup 2% milk
- 3 eggs
- 1/2 small yellow onion, minced
- 4 large cloves of garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 teaspoon fresh thyme
- 1 tablespoon fresh parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black peper
- 1 pound ground beef
- 1 pound Italian sausage (casings removed if using link sausage)
- Preheat oven to 375 degrees. Line a baking sheet with tin foil and spray lightly with cooking spray.
- Mix the bread crumbs, milk and eggs together in a large bowl. Add the onion, garlic, cheese, herbs, salt, and pepper. Stir until well combined. Let the mixture sit for five minutes or so before starting the next step.
- Remove the ground beef and sausage from their packaging. Break of pieces of each and add them to the bowl. Once all of the meat is added, combine it with the bread crumb mixture. Use your hands and gently press the meat into the breadcrumb mixture. Turn it in the bowl and press again, sort of how you might knead bread dough. Once the breadcrumb mixture is absorbed into the meat form golf ball-sized meatballs and place them on the baking sheet.
- Bake the meatballs for 30-40 minutes or until cooked through and no longer pink inside.
- Serving Size: 4 meatballs
- Calories: 306
- Fat: 22.1g
- Carbohydrates: 2.7g
- Fiber: 0.3g
- Protein: 22.5g