Italian Meatballs

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Yum! That’s the word I have to start this blog post. I usually don’t bake my meatballs in the oven. More often than not, I form them and let them cook and simmer in a red sauce for awhile on the stovetop. I also think if I cook them in the oven, they will get a crusty bottom. Let me just say, there were no crusty bottoms on these guys! I decided to bake them last night for a couple of reasons. The first was because I wanted to make enough for our spaghetti dinner last night and also for Italian Meatball Sandwiches for tonight. Plus, not everyone wanted their spaghetti in a red sauce last night, so baking them was going to be the way to go. And, let me just say, I’m glad I did. They were really good and they were really moist!

I started with 2 pounds of 80% lean ground beef. I placed that in a large bowl for mixing along with two eggs and 1 cup of panko bread crumbs.

In a separate, smaller bowl, I mixed together the seasonings I intended to use to season my meatballs. Into that bowl I added kosher salt, pepper, Italian seasoning, red pepper flakes, garlic powder and onion powder.

I added the seasonings to the bowl with the meat, eggs and bread crumbs and mixed it all together using my hands.

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I used a light touch while mixing the meat because I didn’t want the meatballs to feel dense. Once everything was mixed well, I used a large cookie scoop to form my meatballs. Using the cookie scoop would also ensure that my meatballs would all be the same size.

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I was able to get 24 meatballs out of two pounds of beef. I wanted to make enough that I would have half for our spaghetti dinner and the other half would be used for meatball sandwiches for dinner tonight. I figured three meatballs per serving of spaghetti and three meatballs per sandwich.

I baked the meatballs in a preheated 375 degree oven for 30 minutes. They turned out perfect. We all enjoyed them and are definitely looking forward to the leftovers in our meatballs sandwiches for dinner tonight.

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This was the perfect Sunday night dinner, in my mind!

Ingredients

2 pounds 80% lean ground beef
1 cup panko bread crumbs
2 eggs
1-1/2 teaspoons kosher salt
1 teaspoon pepper
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
1 teaspoon garlic powder
3/4 teaspoon onion powder
Italian parsley for garnish
Shredded parmesan cheese for serving

Directions

  1. In a small bowl, mix together kosher salt, pepper, Italian seasoning, red pepper flakes, garlic powder and onion powder. Set aside.
  2. Place ground beef, eggs and panko crumbs to a larger bowl. Add seasoning mixture and mix together with meat, eggs and panko using your hands or a fork. Mix lightly, but thoroughly.
  3. Using a larger cookie scoop, form your meatballs and place them on a parchment lined, large sheet pan.
  4. Place in the oven and bake for 25 – 30 minutes. When they reach an internal temperature of 165 degrees, your meatballs are done.

Enjoy!

Until next time, Kris

 

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