Easy Meatball Recipe (around 30)
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 large onion
- 1-2 cloves garlic
- 3/4 cup oatmeal
- 2 eggs
- 1 Tbsp Worcestershire sauce
I use the food processor for the onions and garlic. With the chopping blade the onions and garlic almost turn to mush, and that is great for meatballs. Mix all ingredients together and use a number 30 scoop to portion the meatballs. If you don't have a scoop roll equal sized palmfuls of mixture by hand.
Preheat the oven to 350 Fahrenheit. Line a cookie sheet with tin foil and place a metal cooking rack over the tin foil lined pack.
Place the meatballs on the cookie sheet, they can be touching. Bake for 35-40 minutes. If you want the bottom browned flip the meatballs and put them under the boiler for a minute or two.
Do not undercook your meatballs. Many people suggest undercooking meatballs for the freezer so they don’t dry out when reheated. This is not safe. The freezer doesn’t kill bacteria so you have to cook the meat thoroughly for it to be safe.
Do not leave out the oatmeal, although you can substitute bread or cracker crumbs. This isn’t about stretching the meat, the carbs hold in moisture keeping the meatballs from drying out.
What Other Variations Can I Try?
For a leaner meat try ground chicken meatballs.
Try my seven suggestions to use your frozen meatballs.
How to Freeze Meatballs
Meatballs can be frozen raw once shaped or after cooked and cooled. Freeze in a single layer on a lined cookie sheet for an hour or until solid. Repackage into freezer quality bags or containers, label and date.
How to Reheat
Cooked meatballs can be reheated in the microwave for a few minutes, thrown into a sauce on the stove or baked in the oven.
Raw meatballs can be cooked in sauce in the crockpot or on the stove from frozen or thawed first. They can also be baked from frozen or thawed. Bake frozen meatballs 50% longer than thawed meatballs.
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