Easyovenbakedmeatballs Recipes

Steps:

• Preheat the oven to 400 degrees F.
• In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
• Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish and set aside.
• Form ground beef into 20 meatballs. Brown them on all sides in a large skillet over medium heat, about 15 minutes.
• Whisk together the ketchup, cornstarch, water, sugar, vinegar, dry mustard, salt, and soy sauce in a bowl until the sugar is dissolved and the cornstarch is smooth.
• Place the browned meatballs in the prepared baking dish, and pour the sauce over them. Bake 30 to 40 minutes in the preheated oven, until the sauce is thickened and the meatballs are cooked through.

Steps:

• Preheat oven to 375°. 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 containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly.
• Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets.
• Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Combine milk, onion, eggs and salt.
• Stir in bread crumbs and let stand for 5 minutes.
• Crumble in the ground meat, and mix thoroughly with your hands.
• Threaten to touch someone with your gross meat-covered hands (optional).
• Shape into 8 dozen small meatballs 1 to 1 1/2 inches in diameter.
• Place on baking pans and bake for 20 to 30 minutes, or until done- if you're not sure, cut one in half to check.
• If you don't have enough oven space or baking pans to bake all of this at once, please put the remaining raw meat mixture in the refrigerator until you can bake it.
• Let's be careful out there.
• Of course, using lean meat is the healthiest, but if the meat you're using is particularly fatty, I have found that baking the meatballs on a rack placed over a broiler pan or other shallow pan will allow most of the fat to drip away.
• If you do this, it's best to put a little water in the bottom of the pan or the fat may start to smoke.
• I do this in the oven, not the broiler.
• If you do try broiling meatballs, let me know how it turns out, for you are braver than I.
• MEATBALLS TO DIE FOR- This is an idea my husband came up with.
• Put your already baked meatballs in a baking dish.
• The more shallow the pan, the shorter time this will need to bake.
• Now, take a can of cream of mushroom soup, and a can of cream of shrimp soup.
• Mix them together, and add about 1/2 cup milk, just enough to let you mix it smoothly.
• Pour the soup mixture over the meatballs evenly.
• Bake this at 350 for about an hour.
• You want the sauce to get real thick and rich.
• We usually serve this over rice, but it can go over noodles or mashed potatoes, or on bread or a roll for a hot sandwich.
• I have also made it in a crockpot, cooking it on low for about 8 hours.
• Cooking on high turns this to mush.
• Still tastes good, but not pretty for serving to guests.
• This dish has been taken to many potlucks and served to guests numerous times, and there has never once been any leftovers-- so I can't say how it tastes re-heated!
• OTHER IDEAS Of course, it goes without saying (but I sometimes tend to state the obvious) that these are a perfectly easy way to make spaghetti and meatballs.
• Make your sauce (or open the jar) and gently heat the meatballs with the sauce.
• Using that same sauce, or using pizza sauce, or barbecue sauce, serve the meatballs on Hoagie/Submarine/Poorboy/Grinder8Ô (Insert Appropriate Regional Term Here) Rolls, with sauce and cheese of your choice.
• Heat in a sweet and sour sauce and serve on toothpicks as hors d'oerve (horse doovers?) or over steamed rice.
• A friend of mine used to make a simple barbecue sauce by mixing a jar of currant jelly with a bottle of chili sauce.
• Warm meatballs in this mixture, or use my Bobbie-Q Sauce recipe, and serve over in sandwich rolls, or over hot cooked rice, potatoes or noodles.
• On a hors d'oerve buffet, you can serve plain hot meatballs with an assortment of sauces for dipping.
• Provide toothpicks and small plates.
• As you can see, Easy Oven Meatballs in your freezer mean quick and easy meals!
• You'll come up with plenty more ideas to use these versatile, mildly seasoned morsels.

Steps:

• In a medium bowl, mix the beef,t he next 4 seasonings and garlic; combine them well with hands.
• Add the beaten egg. Mix again.
• Finally add the bread crumbles; mix all the ingredients thoroughly with your hands.
• Shape the meat mixture into meatballs with hands. Place them on a shallow baking tray laid with foil. Chill them in the fridge for 30 minutes or 1 hour.
• Preheat oven to 375°F(190°C). Bake the meatballs for 25 minutes.
• For spaghetti meatballs: Combine the meatballs with tomato sauce in a large pot. Simmer on low heat for 10 minutes before serving.
• Serve them with pastas.