I don’t know how you do yours, but when I used to make meatballs, I made them in a frying pan. They sputtered like crazy, I had to turn them 4 or 5 times, then I would still worry about them being done on the inside. And when I was finished cooking all those meatballs (in batches, mind you), I had grease all over my kitchen. Not ideal. And honestly, my meatballs weren’t ever that great. They were usually pretty tough from over-cooking. Finally, I got wise! I watched Nigella Lawson bake her meatballs in the oven and the lightbulb went off! Thanks Nigella! For years now, I’ve been doing them this way. SOOOOO much better!
Oven-Baked Meatballs
1 pound lean ground beef
1/2 cup breadcrumbs
1/4 cup parmesan cheese, grated
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh parsley, chopped
1 teaspoon worcestershire sauce
1 egg
Preheat oven to 375 degrees.
In a large bowl, using your hands, mix all ingredients until combined. Roll into 1 1/2 inch balls and place on a cookie sheet. Bake for about 20 minutes, until outsides are nicely browned. Serve with spaghetti, noodles, sandwiches, pizzas, soups, and more!
Recipe source: Sing For Your Supper original
**Amy’s tip: make a bunch of these and freeze them! They freeze beautifully and it’s so easy to grab a few from the freezer on a busy weeknight! Try rolling them into different sizes (mini-size for soups and pizzas and jumbo-size for spaghetti and meatball subs)!
Looks delicious! I am a sucker for spaghetti & meatballs.
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Comment by Stephanie @ PlainChicken — September 19, 2013 @ 8:07 AM
MMmmmMM! I’ve been looking for a good go-to recipe for meatballs and I think I’ve found it! These look fantastic and very easy to make. Love the simplicity of the ingredients, too. Thanks so much for sharing 🙂
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Comment by Abbe — September 19, 2013 @ 3:34 PM
This looks great, but what vegetarian alternatives would you recommend for the meatballs?
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amy Reply:
September 19th, 2013 at 4:24 PM
Hmm, I don’t usually do stuff like that. Maybe lentils or something? Sorry I can’t help you- I’m a meat-eater through and through!
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Comment by Tess @ Tips on Healthy Living — September 19, 2013 @ 4:19 PM
I think I’ve only made homemade meatballs one time, and it was a FLOP! Pretty sure it was on the stove-top, too. Next time I go at it, I’ll be sure to use this version! Sounds MUCH better! 🙂
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Comment by Nikki @Seeded at the Table — September 20, 2013 @ 12:55 PM
I’ve got these in the oven now! Very easy dinner tonight!
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Comment by Cara — September 21, 2013 @ 4:48 PM
I agree, meatballs in the oven are soo much better/easier. Yours look delicious!
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Comment by Laura @ The Rookie Cook — September 22, 2013 @ 10:56 PM
These look great, never thought about making oven roasted meatballs. Definitely have to try these soon
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Comment by Charmaine/ All in a Soiree — September 25, 2013 @ 9:03 AM
Do you freeze them after you bake them or before?
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amy Reply:
October 1st, 2013 at 5:11 PM
Either way is fine. I’ve only ever frozen them after baking, though.
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Comment by Ashlee — October 1, 2013 @ 5:04 PM
Thanks, Amy. Love this idea!
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Comment by Sunny — October 11, 2013 @ 8:39 AM
I’ve only made meatballs in a frying pan before as well and felt the same way about that as you. This is sooooo much easier and certainly I’ll be using this recipe from now on. I followed your suggestion for making a double batch and freezing them. Perfect for this busy time of year, and saves me from ordering pizza which I can be guilty of.
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