Homemade meatballs are easier than you think and so much better than anything from a package. These are seasoned simply with herbs and garlic, baked until golden, and work with just about anything. Toss them in marinara for pasta night, pile them on a sub, or just eat them plain with a side of roasted vegetables.
Ingredients
- 2 lbs ground beef
- ½ cup breadcrumbs
- 2 large eggs
- ¼ cup milk
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp garlic granules
- 1 tsp Redmond Real Salt
- ½ tsp black pepper
- ¼ cup fresh parsley, chopped
- 2 tbsp extra virgin olive oil
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, breadcrumbs, eggs, milk, garlic, Italian seasoning, garlic granules, salt, pepper, and parsley. Mix gently with your hands until just combined. Do not overmix.
- Roll into golf ball-sized meatballs (about 2 tablespoons each) and place on the baking sheet.
- Drizzle with olive oil.
- Bake for 20 to 25 minutes until browned and cooked through.
Notes
- Do not overmix the meat. That is the number one cause of tough meatballs. Mix until just combined.
- Freeze raw or cooked meatballs for up to 3 months. Bake from frozen, adding 5 to 10 minutes to the cook time.
- For a gluten-free version, use rolled oats blended into flour instead of breadcrumbs.
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