Baked Meatballs Food

CLASSIC MEATBALLS

Steps:

• Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
• In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
• Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

MEATBALLS WITHOUT BREADCRUMBS

Steps:

• Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with high-heat-resistant parchment paper.
• In a medium bowl, use your hands to mix together the meatball ingredients.
• Form the mixture into 20 meatballs. I find it easiest to shape the mixture into a log, slice it into five slices, then divide each slice into four.
• Place the shaped meatballs on the prepared baking sheet, not touching each other. Bake them until they are cooked through, about 15 minutes.
• Meanwhile, in a medium saucepan, whisk together the sauce ingredients. 5 minutes before meatballs should be done, heat the sauce gently over medium-low heat. If the sauce seems too thick, add a tablespoon or two of water.
• When the meatballs are done, use tongs to transfer them to the sauce. Gently toss to coat. Serve immediately.

JUICY JUMBO OVEN-BAKED MEATBALLS

Steps:

• Heat the oven to 350 degrees and line a large baking sheet with parchment paper. This will make clean up easy because the pan will be greasy.
• Add your meat and ingredients to a large bowl.
• Using clean hands, mix the meat and ingredients together until combined.
• Form jumbo balls that are about 1/4 lb each.
• Bake for 30 minutes.
• Add meatballs to sauce, or your preferred meal side.

BEEF MEATBALLS

Steps:

• Preheat the oven to 450˚ F. Line 2 baking sheets with foil and coat with cooking spray.
• Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
• Bake the meatballs until browned and cooked through, 12 to 15 minutes.

QUICK AND SIMPLE MEATBALLS

Steps:

• Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.

BAKED ITALIAN MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Blend garlic powder, onion powder, seasoned salt, rosemary, thyme, and paprika in a blender into a fine powder; pour over ground beef in a large bowl. Knead seasoning mixture into the beef. Roll beef into balls and arrange into a glass baking dish.
• Bake meatballs in preheated oven for 20 minutes. Pour marinara sauce over the meatballs and continue baking until hot and grey in the center, about 25 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

EXCELLENT MEATBALLS

Steps:

• Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
• In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
• Preheat the oven to 350 degrees F.
• Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
• Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
• Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
• Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
• Yield: 2 quarts

MEATBALLS

Steps:

• In a large mixing bowl, stir together the panko and milk until combined. Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients.
• Add the ground beef, ground pork, garlic, eggs, Parmesan, fresh herbs, onion and Worcestershire sauce to the (same) mixing bowl. Sprinkle the oregano, salt, black pepper and crushed red pepper flakes evenly on top. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
• To make the meatballs easier to form, I recommend covering and chilling the mixture in the refrigerator for 1 hour. But if you're pressed for time, you can skip this step.
• Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
• Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet. (I recommend greasing your hands with a bit of olive oil to prevent the mixture from sticking.)
• Bake for 10-12 minutes, or until an instant-read thermometer measures the internal temperature of the meatballs to be 160°F. Remove pan and transfer to a wire cooling rack.
• Serve meatballs immediately and enjoy!

BAKED MEATBALLS

Steps:

• Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss the meatballs with the cherry tomatoes. Season well and cook for 20 mins.
• Scatter over the chopped focaccia and mozzarella. Season and sprinkle over a handful of herbs then return to the oven for 15 mins, until the bread is crispy and the cheese melted.

BAKED MEATBALLS

Steps:

• Preheat oven to 425 degrees F.
• Grease a cookie sheet with non-stick spray.
• Mix all ingredients together by hand and form into 1 1/2 inch round meatballs.
• Bake for 10-15 minutes, until no longer pink in the middle.
• Enjoy with spaghetti and tomato sauce!

TASTY BAKED MEATBALLS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil and lightly grease.
• Mix together the ground beef, bread crumbs, cream of mushroom soup, eggs, Parmesan cheese, and onion soup mix. Shape the mixture into balls about the size of a golf ball. Arrange on the prepared baking sheets.
• Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

BAKED SPAGHETTI AND MEATBALLS

Steps:

• Heat oven to 400° F. In a large bowl, combine beef, panko, milk, eggs, 1 teaspoon salt, and ½ teaspoon pepper. Mix well and form into 18 meatballs.
• Whisk marinara sauce and 1 cup water in a 2½-quart baking dish until well blended. Add spaghetti and stir to evenly coat in the sauce, arrange in an even layer, and then top with meatballs and basil sprigs.
• Cover and bake, gently stirring once or twice, until pasta and meatballs are cooked through, 50 to 60 minutes.
• Top with the cheese and broil, uncovered, 6 inches from heat until the cheese melts and some meatballs are lightly browned, about 5 minutes. Garnish with basil leaves and serve with salad.

BAKED ITALIAN MEATBALLS

Steps:

• Preheat oven to 400 F.
• Spray a broiler pan with broiling rack well with nonstick spray (I line the bottom part with foil and then spray).
• Combine all ingredients well.
• Form into 30 meatballs using a 1 1/2" diameter scoop (or use your hands).
• Set on sprayed broiler rack in prepared pan and bake for 15-20 minutes, or until meatballs are cooked through.
• Add these meatballs to your favorite sauce and serve over pasta or in a hoagie roll with sauce& cheese to make a great sandwich.

THE BEST MEATBALLS

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
• Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

ITALIAN BAKED MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet.
• Bake in the preheated oven until browned, about 30 minutes.

ITALIAN BAKED MEATBALLS

Steps:

• Put the onions and 2 tbsp oil in your biggest frying pan, and fry gently until softened. Add the garlic, then increase the heat and fry for a few minutes. Scoop half the softened onions from the pan into a large mixing bowl.
• Add the bay leaves, tomatoes, passata, purée, brown sugar and red wine vinegar to the frying pan, and bring to a simmer. Bubble for 20 minutes until the sauce has reduced and thickened, and the surface is glistening. Season.
• When the reserved onions have cooled, add the beef mince, breadcrumbs, fennel seeds, oregano and egg with plenty of seasoning. Mix everything with your hands really well, then shape into 20 meatballs. Heat 1tbsp oil in a non-stick frying pan and brown the meatballs in batches, adding more oil as you need - the meatballs should be almost cooked through. Cool. Mix 200g of the grated mozzarella with the mascarpone and a little salt.
• When everything has cooled to room temperature, combine the meatballs and tomato sauce in a big baking dish. Blob over the cheesy mascarpone, and scatter over the remaining mozzarella. Freeze now.
• Heat the oven to 180C/fan 160C/gas 4. Cover the dish tightly with an extra layer of foil and bake for 30 minutes, then remove the foil and bake for a further 30-45 minutes, until the meatballs are piping hot and cooked through, and the cheesy top is golden and bubbling. Let the dish cool for 5 minutes, then add a drizzle of olive oil and a scatter of fresh oregano, if you like, before spooning straight from the dish. Serve with crusty bread, pasta or rice.
• *Freezing notes: Open-freeze in the baking dish until solid, but don't leave it for too long, then cover with a layer of foil, then clingfilm to keep airtight (use clingfilm on its own and you risk taking off the cheesy topping when you remove it), or freeze in individual baking dishes in the same way. The day before you want to bake them, transfer the frozen dish to the fridge. When defrosted, finish the dish as above.

HOMEMADE BAKED MEATBALLS

Steps:

• Heat oven to 400ºF.
• Combine the pork, lamb, beef, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs in a large mixing bowl. Using your hands, mix until all ingredients are well incorporated. Use immediately or place in refrigerator for up to 24 hours.
• Place the remaining 1/4 cup of bread crumbs into a small bowl. Cover a scale with plastic wrap, weigh meatballs into 1 1/2-ounce (43-gram) portions, and place on a half-sheet pan. Using clean hands, shape the meatballs into rounds, roll in the breadcrumbs, and place in miniature muffin tin cups. Bake until golden and cooked through, about 20 minutes.

EASY BAKED MEATBALLS (ALL BEEF)

Steps:

• Preheat your oven to 375 degrees F.
• In a large bowl, mix together the breadcrumbs (1/2 cup), milk (1/2 cup), eggs (2), grated onion plus the juices, minced garlic (1 clove), dried oregano (2 teaspoons), kosher salt (1 teaspoon), and black pepper (1/2 teaspoon) until everything is uniformly wet.
• Add the ground beef (2 lbs) and mix until everything is just combined. Try not to overwork it. Mixing with your hands is best, but you can use a spoon if you don't like handling raw meat.
• Using a large cookie/ice cream scoop, scoop the meatball mixture onto a rimmed baking sheet (alternatively, you can form the meatballs with your hands).
• Bake the meatballs in the center of the oven at 375 degrees F for 30 minutes, or until internal temperature is at least 160 degrees.
• Serve the meatballs with sauce and grated parmesan cheese on top of pasta, in subs, in a salad, or however you like!

BAKED MEATBALLS

Steps:

• Pour olive oil on a paper towel and rub over a baking sheet with raised sides.
• Toss milk and bread in a LARGE bowl.
• Add the pressed garlic, grated onion and stir well.
• Add the cheese, parsley, red pepper flakes, allspice, salt and pepper.
• Beat the eggs, add to the bread mixture and stir until all ingredients are well incorporated.
• Add the ground beef and mix very gently with your finger tips, just until all ingredients are blended (over handling the meat will make the meatballs tough), just toss, turn and fluff it.
• Gently roll the meat mixture into 2 inch balls.
• Place the meatballs on the prepared roasting pan, making sure they are well spaced and refrigerate for one hour to let the flavors meld.
• Pre-heat the oven to 400.
• Bake the meatballs for 17 minutes.
• To freeze the cooked meatballs: Place them on a baking sheet, making sure they are not touching each other and place in the freezer for two hours. Place frozen meatballs in a freezer safe bag and back into the freezer.
• Enjoy!

BAKED MEATBALLS

Steps:

• Preheat the oven to 400 degrees.
• In a large mixing bowl, combine pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of bread crumbs. Using hands, mix all ingredients until well incorporated, but do not overmix or meatballs will be tough. Refrigerate overnite.
• Place remaining 1/4 cup of bread (you'll need more than this)in a small bowl. Weigh meatballs into 1.5 oz. portions and place on a sheet pan. Using hands, shape meatballs into rounds, roll in bread crumbs and place balls in individual miniature muffin tin cups (I used disposable aluminum ones). Bake for 20 minutes or until golden and cooked through.

ITALIAN BAKED MEATBALLS

Steps:

• Heat oil in a medium-sized pan over medium heat. Sauté onion until soft, (about 2 minutes). Add garlic and sauté for a further minute, until fragrant. Set aside.

BAKED ITALIAN MEATBALLS

Steps:

• Preheat oven to 450 degrees Fahrenheit. Coat a baking sheet with rimmed edges with nonstick spray.
• In a large mixing bowl, combine the bread crumbs, parmesan cheese, milk, egg, parsley, oregano, salt, pepper, red pepper flakes, garlic, and 1/4 cup of the beef broth. Mix until well combined.
• Add the meat to the mixture and just combine. Do not over mix, but be sure seasonings are well dispersed.
• Scoop out about 1 tablespoon of the meat mixture, using a tablespoon measuring spoon or medium cookie scoop, and then gently shape into 1-inch meatballs. Place the meatballs onto the prepared baking sheet.
• Pour the remaining 3/4 cup beef broth around meatballs, it is okay if the broth does not fully cover the pan.
• Bake the meatballs for 22-25 minutes, or until the broth is evaporated and the meatballs are browned.

THE BEST BAKED MEATBALLS

Steps:

• Preheat oven to 400 degrees. Lightly spray a 9 x 13 pan or baking sheet with nonstick cooking spray.
• Combine all ingredients in a medium mixing bowl. Mix thoroughly until ingredients are evenly distributed.
• Shape into 1 to 1.5 inch balls. Whatever size you choose, they should all be roughly the same size for even cooking.
• Bake for 25 -30 minutes. Serve hot.

BEST EVER (EASY) BAKED MEATBALLS

Steps:

• Preheat oven to 400ºF. Spray a large cookie sheet with cooking spray.
• Mix together onion, bread crumbs, garlic, egg, cheese, ketchup, salt, pepper and parsley in a large mixing bowl.
• Add in ground beef and mix gently until combined. Do not overwork. Form into 1-inch balls and place on prepared cookie sheet.
• Bake in preheated oven for 15-20 minutes, or until meatballs are browned and cooked through.

BAKED MEATBALLS

Steps:

• Preheat oven 400 degrees.
• Lightly grease baking sheet with oil.
• In a small skillet, add onions to 1 tablespoon oil until onions are tender.
• Mix other ingredients in a bowl, then add onions.
• Mix with a large spoon to blend ingredients together.
• Shape into meatballs 1 to 2 inches in diameter and place on baking sheet.
• Bake 10 to 12 minutes.

HEALTHY MEATBALL BAKE

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Heat the oil in a large, heavy-based saucepan, add the onion and sweet potato and fry gently for 4-5 minutes, stirring regularly, until the onion has softened and is beginning to brown. Add the garlic and fry for 1-2 minutes, stirring regularly.
• Add the remaining sauce ingredients and 500ml/17fl oz water and stir well to combine. Season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring regularly, until the vegetables are very soft.
• Meanwhile, put the bread in a large bowl. Pour over the milk and set aside for a few minutes until the milk has soaked into the bread.
• Add the onion and carrot. Squeeze any excess moisture from the courgette and add along with the mince and egg yolk. Mix all of the ingredients until thoroughly combined. Season well with pepper, then mix again.
• Roll into 24 small balls, arranging them in the bottom of a shallow, 2 litre/3½ pint ovenproof dish. Bake for 18-20 minutes, or until lightly browned. Drain off any liquid that has collected in the bottom of the dish.
• When the sauce is ready, remove the bay leaf. Using a hand-held blender, blitz the sauce until smooth.
• Pour over the meatballs and sprinkle with the mozzarella. Return to the oven and cook for a 20-25 minutes, or until the cheese has melted and browned and the sauce is bubbling. Serve immediately with cooked pasta, rice or even mashed potatoes.

BAKED MEATBALLS

Steps:

• Preheat the oven to 400 degrees F.
• In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
• Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.