When you think meatballs do you only think of Spaghetti? When I was a kid I did, but as I got older I realized my mom put meatballs in many different kinds of dishes. This classic flavorful dish isn’t just a whip up quick recipe it can also be made to store in your freezer for days or even weeks for when you need to put something together on the fly.
The holy trinity of meatballs consists of beef, pork and veal. Combined they can make your meatballs mouth watering, but this recipe I’m keeping it simple with just ground beef, but feel free to add all three or even try something different like ground turkey.
1 cup Italian garlic breadcrumbs
1/3 cup milk
2 lbs ground beef
4 tsp of minced garlic
1 cup of grated Parmesan cheese
1/4 cup chopped fresh Italian herbs
1/4 cup minced yellow onion
2 tsp Worcestershire sauce
1 tsp dried oregano
1 tsp salt
1/2 tsp pepper
1/4 tsp crushed red pepper flakes
Add your breadcrumbs and milk into a mixing bowl and let soak for a few minutes.
After the breadcrumbs have soaked add ground beef, garlic, eggs, Parmesan, Italian herbs, onion, Worcestershire sauce, oregano, salt, pepper and crushed red pepper flakes and use your hands to mix the ingredients together.
Place mixture in fridge for one hour to better form your meatballs. This step is optional.
Heat over to 425° and line your baking dish with parchment paper.
You can use a spoon or ice cream scoop to form the meatballs or even your hands. When using your hands, olive oil can help prevent the mixture from sticking to to your fingers.
Place the formed meatballs on the parchment paper.
Bake for 10-12 minutes.
Do you use meatballs in other dishes? Drop in the comments how you use meatballs. I’d love trying new things.
With love from Peak Valley,