Lately, I’ve been doing more and more easy recipes and doubling them up to make dinner a cinch to put together. One of my favorite recipes to double up is meatballs, which also happen to be one of Ryan’s favorite foods. He always gets excited when we’re having them for dinner. They’re quick and easy to do and I usually have all the ingredients on hand. Try them out!
All you have to do is mix all the ingredients together. I prefer to mix the seasoning ingredients, without the Italian bread crumbs first. Then add the meat. Finally, incorporating the Italian bread crumbs little by little. And yes, the best way to mix this is with the hands.
Next, prepare a couple of baking sheets with parchment paper. Roll the dough, about a tablespoon full per meatball, but it all depends on the size you prefer them.
You could also use a cookie scoop, but I prefer to do it by hand to get all the ingredients mixed together evenly.
Bake on a 425 degree oven for about 10 minutes until done.
Serve with your favorite pasta and pasta sauce and top with some shredded parmesan cheese. Enjoy!
The recipe below is for two batches and makes about three to four dozen meatballs, depending on the ball size. I cook both of the batches and freeze half of it. From the freezer, all you have to do is pop them in the oven until warmed through.
My Favorite Oven-Baked Meatballs
- 2 pounds ground beef
- 4 teaspoons Worcestershire sauce
- 2 eggs, beaten
- 1 cup Italian bread crumbs
- 1/2 cup grated or shaved Parmesan cheese
- 4 garlic cloves, minced
- salt and pepper to taste
- Preheat oven to 425 degrees.
- Mix all ingredients in a large bowl until evenly combined.
- Roll dough into balls, about a tablespoon per ball, and place in prepared baking sheets.
- Bake for 8-12 minutes, depending on ball size.
- Serve over spaghetti and marinara sauce.
- Freeze unused portion on a freezer safe bag. When ready to use, just bake until warmed through.