Oven Meatballs 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 the oven to 400 degrees. Mix all the ingredients in a bowl by hand.
• Spray a cookie sheet with nonstick cooking spray or oil. Form the meat into golf ball sized balls. Place on the prepared sheet.
• Cook for 20-25 minutes. Serve as desired.

Steps:

• Preheat the oven to 450˚ F. Line 2 baking sheets with foil and coat with cooking spray.
• Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
• Bake the meatballs until browned and cooked through, 12 to 15 minutes.

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:

• Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
• In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
• Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

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 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:

• Cube french bread and soak in milk about 10 minutes or until soft.
• Crumble meat in large bowl and add eggs, onion, garlic Italian seasoning, salt and pepper.
• Squeeze milk out of bread and crumble bread into meat mixture.
• Mix well.
• Shape into balls and roll in bread crumbs.
• In dutch oven, heat olive oil.
• Brown meatballs in batches, turning to brown all sides.
• After browning, drain off all but about 1 tbsp oil and add butter and beef broth to pot.
• Add meatballs back in.
• Cover and bake in a 350 oven for 45 minutes-1 hour.
• When meatballs are done-- remove to platter and keep warm.
• Add cornstarch to the beef broth (I pour about 1/2 cup of broth into measuring cup and add the cornstarch, then pour back into pot).
• Bring to a boil over medium heat and cook, stirring until thickened for gravy.
• Serve over meatballs.