MEATBALLS IN BROWN GRAVY RECIPES RECIPES

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TASTY BAKED MEATBALLS RECIPE | ALLRECIPES



Tasty Baked Meatballs Recipe | Allrecipes image

After tasting these little gems my husband said, 'These are tasty!' They're great as finger food, or pair with a sauce and serve over pasta for a meal.

Provided by Julie62

Categories     Meatballs

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 36 meatballs

Number Of Ingredients 6

3 pounds ground beef
1 ½ cups Italian-seasoned dry bread crumbs
1 (10.5 ounce) can cream of mushroom soup
3 eggs, lightly beaten
¼ cup grated Parmesan cheese
1 (1 ounce) package dry onion soup mix

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil and lightly grease.
  • Mix together the ground beef, bread crumbs, cream of mushroom soup, eggs, Parmesan cheese, and onion soup mix. Shape the mixture into balls about the size of a golf ball. Arrange on the prepared baking sheets.
  • Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 613.8 calories, CarbohydrateContent 26 g, CholesterolContent 233.8 mg, FatContent 34.5 g, FiberContent 1.5 g, ProteinContent 47.1 g, SaturatedFatContent 12.8 g, SodiumContent 1147.3 mg, SugarContent 2.8 g

HOW TO MAKE TENDER JUICY MEATBALLS - INSPIRED TASTE



How to Make Tender Juicy Meatballs - Inspired Taste image

This is our go-to meatball recipe. It’s quick to make, calls on ingredients we always have on hand and the recipe guarantees juicy, tender and flavorful meatballs. The recipe calls for one pound of ground meat. The meat you choose is up to you. We love using a combination of ground pork and ground turkey.

Provided by Adam and Joanne Gallagher

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield Makes about 35 meatballs

Number Of Ingredients 9

1/2 cup (35 grams) bread crumbs, we prefer panko or homemade bread crumbs
1/2 cup milk, dairy or non-dairy
1 large egg
1/4 cup (1/2 ounce) Parmigiano-Reggiano cheese, finely grated
1/2 teaspoon dried oregano
3/4 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
1 pound ground meat, use beef, pork, chicken, turkey or a combination; we prefer a 50-50 blend of pork and turkey
1 to 2 tablespoons high-heat cooking oil, for cooking; try avocado oil, grape seed oil and vegetable oil

Steps:

  • Stir breadcrumbs and milk in a large bowl, and then let sit for 5 minutes. Add the egg, cheese, oregano, salt and the pepper. Stir until well blended.
  • Add the ground meat and use a fork or your fingers to gently mix everything until combined. For the most tender meatballs, try your best not to over mix.
  • Wet your hands, and then form the mixture into small balls (1-inch to 1 ¼-inch balls). You should get about 35 meatballs. A small cookie scoop is useful for portioning out the meatballs. Raw meatballs can be refrigerated overnight and baked the next day. You can also freeze the raw meatballs and store up to three months. To freeze them, form the meatballs, and then place them onto a baking sheet lined with parchment paper or a silicone baking mat. Place the baking sheet into the freezer and freeze until the meatballs are firm. Transfer frozen meatballs to an air-tight, freezer friendly container and freeze up to three months.
  • Heat the oven to 425°F and line a baking sheet with parchment paper, foil or a silicone baking mat.
  • Place formed meatballs onto the baking sheet, leaving a little space in between each meatball.
  • Lightly spray the top of the meatballs with cooking spray or brush with oil.
  • Bake until they are cooked through, the outsides are browned, and they register 165°F in the middle on an instant-read thermometer; about 20 minutes.
  • Heat 2 tablespoons of oil in the bottom of a wide Dutch oven or nonstick pan over medium heat.
  • Place the meatballs down into the hot oil and cook until they are cooked through, the outsides are browned, and they register 165°F in the middle on an instant-read thermometer; about 15 minutes. Depending on the shape or size of the pot, this might need to be done in two batches.
  • Cooked meatballs will last in the fridge when stored in an airtight container for three days. Cooked meatballs can be frozen up to three months. Store them in an airtight, freezer-friendly container.

Nutrition Facts : ServingSize 5 small meatballs (recipe makes about 35), Calories 189, FatContent 11g, SaturatedFatContent 3.8g, CholesterolContent 74.4mg, SodiumContent 396.7mg, CarbohydrateContent 6.9g, FiberContent 0.4g, SugarContent 1.4g, ProteinContent 15g

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TASTY BAKED MEATBALLS RECIPE | ALLRECIPES
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