Homemade meatballs are easy to fix and baked in the oven. These are the perfect meatballs for your favorite red sauce, or any sauce. Serve with pasta, mashed potatoes or rice. Ground veal is just an option, but it gives the meatballs exceptional flavor. The meatballs are just as delicious using equal portions of ground beef and ground pork.
Ground veal is just an option, but it gives the meatballs exceptional flavor. The meatballs are just as delicious using equal portions of ground beef and ground pork.
It's easy to think that homemade meatballs are too much work, but be assured these are so easy and there's really nothing better than meatballs made from scratch. These cook fast, in less than 30 minutes and can bring out the best in a store bought sauce - or any sauce.
I use one egg and one egg white to help tighten up the meatballs, but you can use two whole eggs and have very similar results. I just like the lighter texture that comes from using an egg white rather than two eggs.
- 3/4 lb ground beef
- 3/4 lb ground pork
- 3/4 lb ground veal
- 1/8 cup dried parsley
- 1 slice french bread torn into small pieces, no crust (any white bread works fine)
- 1 teaspoon garlic powder
- 2 teaspoon fresh ground black pepper
- 1 teaspoon salt
- 1 egg
- 1 egg white
- 1 cup freshly grated parmesan cheese
- Heat oven to 425°. Mix ingredients together, use an ice cream scoop to create equal-sized meatballs. Place on parchment lined pan and bake for about 20-25 minutes or until browned and sizzling. Serve in pasta bowls and enjoy the rave reviews.
- Makes 18-20 meatballs.
Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.