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Taste of Home has the best ground beef meatball recipes from real cooks like you, featuring reviews, ratings, how-to videos and tips. Quick and Simple Meatballs Keep a batch of these meatballs in your freezer for an easy weeknight meal.


Add the ground beef that has been broken into chunks, and mix gently, but thoroughly, with your hands to combine. The Spruce Form this mixture into meatballs about 1-inch in diameter and place on a broiler pan or a pan with sides topped with a wire rack.


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 ...


Mix things up by substituting 1 pound lean ground turkey or chicken for the ground beef. (If using ground chicken, decrease milk to 2 tablespoons.) Bake until no longer pink in center and thermometer inserted in center reads 165°F. We’re always fans of a dinnertime shortcut and a jar of store-bought pasta sauce is one of our favorites.


To make basic meatballs, you’ll need 1/2 cup milk, 1/2 cup fine breadcrumbs, 1 large egg, 1 teaspoon salt, freshly ground black pepper, 1/2 cup grated Parmesan cheese, 1/4 cup finely minced Italian parsley, 1 pound ground meat (such as beef, pork, turkey, chicken, or veal, or a mix), 1/2 cup finely chopped onion (or grated on a coarse grater ...


Protein Ground or finely minced beef, pork, veal, chicken, turkey, bison, sausage, seafood, or meat substitute. Lots of cooks swear by combining two or more kinds of meat to make a meatball with more complex flavors. Seasonings and Optional Add-ins Salt and pepper, plus fresh or dried herbs and spices to complement the flavor profile of the recipe. . Meatballs mixtures can also include finely ...


Italian Classic Beef Meatballs. Round, tender, juicy, not dried out and packed with flavor. Mine use ground beef, are light in breadcrumbs, get added fat from ricotta cheese and are seasoned beautifully with red pepper flakes and ground fennel.


They ARE the best meatballs, even though I use all beef most of the time. I don't fry, b/c I am too impatient, and the meatballs break up more that way. I scoop them out with a spoon, roll them in my hands, and bake on a cake rack in the oven over a foil-lined cookie sheet.


Dennis Malloy, our resident chief, is back in the kitchen this week for National Meatball Day to teach you how to make classic Italian Meatballs.


Ingredient notes. Seasoning: feel free to use additional seasoning suited for the recipe you want to use the meatballs in. Italian seasoning is perfect for meatballs in tomato sauce! Ground paprika, garlic powder and dried parsley works perfectly for homestyle dishes! Breadcrumbs: I just use regular breadcrumbs here. Panko or ripped up dry white bread work as well.