Basic Meatballs
A dish that gets its character from ground beef and ground pork. On the table in about 25 minutes.
contains dairycontains eggscontains meat
Ingredients
US
Metric
- 455 g ground beef (preferably 90/10 or 93/7)
- 455 g ground pork
- 120 ml italian breadcrumbs
- 80 ml milk (I use 2% but doesn't matter too much)
- 60 ml yellow onion diced (about 1/2 small yellow onion)
- 1 egg
- 120 ml shredded parmesan
- 1/4-1/2 cup chopped parsley
- 30 ml red pepper flakes
- 30 ml dried oregano
- 15 ml rosemary
- 15 ml basil
- 15 ml garlic powder
- Salt and pepper to taste
Make it lactose-friendly
- 1/3 cup milk (I use 2% but doesn't matter too much) → lactose-free milk, oat milk, or almond milk
Steps
- Preheat oven to 200°C/400F
- In a bowl, combine all ingredients
- Hand form into balls by packing with your hands and then rolling. Set aside on a baking sheet, preferably one with a cooling rack
- Either halfway through the packing process or after forming all meatballs, heat a large skillet to medium-high heat
- Add 1-30 ml of oil to the skillet (enough to evenly coat the skillet), and bring to heat
- Fill the skillet with meatballs, start by browning one face, flip once at after 2-3 minutes, and then remove to the baking sheet after another 2-3 minute. Continue in batches until all meatballs have been browned
- Transfer to the oven, and cook until the inside registers 60°C/140F on an instant read thermometer. This should be about 20 minutes for large meatballs (16 per batch), maybe 10 for small (48 per batch)
- Serve with pasta or on a meatball sub
Nutrition (estimated, per serving)
| Calories | 734 |
|---|---|
| Protein | 60.2 g |
| Fat | 50.7 g |
| Carbs | 6.6 g |
| Fiber | 1.9 g |
| Sodium | 320 mg |
Source
based.cooking (community recipes, public domain) — unlicense