Baked meatballs

    (3574)
    40 min

    These baked meatballs are a compilation of many, many meatball recipes to finally achieve what I consider the best meatballs!Add to your favourite tomato sauce and serve with pasta or serve them in crusty bread rolls.


    4 people made this

    Ingredients
    Serves: 4 

    • 450g (5% fat) beef mince
    • 1/2 teaspoon sea salt
    • 1 small onion, diced
    • 1/2 teaspoon garlic salt
    • 1 1/2 teaspoons Italian seasoning
    • 3/4 teaspoon dried oregano
    • 3/4 teaspoon chilli flakes
    • 1 dash hot pepper sauce, or to taste
    • 1 1/2 tablespoons Worcestershire sauce
    • 75ml skimmed milk
    • 4 tablespoons grated Parmesan cheese
    • 60g seasoned breadcrumbs

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat an oven to 200 C / Gas 6.
    2. Place the beef mince into a mixing bowl and season with salt, onion, garlic salt, Italian seasoning, oregano, chilli flakes, hot pepper sauce and Worcestershire sauce; mix well. Add the milk, Parmesan cheese and breadcrumbs. Mix until evenly combined, then form into meatballs and place onto a baking tray.
    3. Bake in the preheated oven until cooked through, 20 to 25 minutes.

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    Reviews & ratings
    Average global rating:
    (3574)

    Reviews in English (2504)

    by
    1667

    If you want to try bringing this to an even better state of Nirvana: Use only 1/2 lb of beef and add 1/2 pound of ground pork. Also replace skim milk with 1/2 a cup of ricotta cheese. I think you'll find you'll have some moister more flavorful meatballs.  -  05 Apr 2010  (Review from Allrecipes US | Canada)

    by
    1477

    I've been using LTH's recipe for some time now and its my staple. I have subbed an egg for the milk without any problems. Also, I never have seasoned bread crumbs so I just up the Italian seasoning (can't tell you by how much cause I don't measure this recipe anymore). If I'm just making this for myself, I add some additional sriacha for more heat (or if I don't have the Frank's at home) I bake these on a slightly greased cookie sheet and flip halfway. These freeze great cooked or raw. Oh and I've used 80/20, 90/10, and 95/5 beef with these and they've all turned out great. Thanks for the recipe!!!  -  05 Mar 2010  (Review from Allrecipes US | Canada)

    by
    957

    Thank you , everyone, for the glowing reviews! We at the LTH house LOVE these meatballs! I almost always at least triple the recipe when I make it so I can freeze a few bags of meatballs. I bake and then freeze the baked meatballs. I'm kinda lazy (ok, a lot lazy) and never feel like taking the time to place the cooked meatballs on a cookie sheet, freeze them, then bag them. I'm lucky if I let them cool before I toss them in a freezer bag and chuck 'em in the freezer. I freeze them in freezer bags without sauce. It makes for crazy easy meals when no one planned ahead/feels like cooking! These do have a nice bite, so adjust the crushed red and hot pepper sauce (Red Hot at our house) to YOUR tastes. I also rarely ever feel like dicing an onion (I'm lazy, remember?) so I usually sub dried minced. I also tend to forget that my aversion to black pepper is generally abnormal, so, if you're not a freak like me, you may choose to add some black pepper, too! Come as you are and enjoy Meatball Nirvana!  -  05 Mar 2010  (Review from Allrecipes US | Canada)

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