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Meatballs


You can eat these deliciously seasoned, oven-baked meatballs with a wide variety of dishes - immerse them in some bubbling sweet tomato sauce and enjoy with heaps of freshly boiled spaghetti, dip them in a lush, garlic yogurt sauce alongside a tray of crisp, roasted potatoes or, if you're on the go, stuff them in a freshly baked roll and enjoy them as a hearty sandwich. The possibilities are endless!
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You can eat these deliciously seasoned, oven-baked meatballs with a wide variety of dishes - immerse them in some bubbling sweet tomato sauce and enjoy with heaps of freshly boiled spaghetti, dip them...

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Cook time40 minYield4 serving


Ingredients

  • 1 pound extra lean ground beef
  • 1 1/2 teaspoons Italian seasoning
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon red pepper flakes, crushed
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic salt
  • 1 small onion, diced
  • 1 dash hot pepper sauce (such as Frank's RedHot®), or to taste
  • 1 1/2 tablespoons Worcestershire sauce
  • 1/3 cup skim milk
  • 1/2 cup seasoned bread crumbs
  • 1/4 cup Parmesan cheese, grated

Cooking guidelines

Preheat the oven to 400°F/200°C.

Place the ground beef in a large mixing bowl and season it with Italian seasoning, oregano, red pepper flakes, sea salt and garlic salt. Chop the onion into small cubes and add it to the meat mixture. Splash over the hot pepper sauce and Worcestershire sauce. Blend all of the ingredients evenly into one another. Finally, pour in the skim milk and sprinkle over the bread crumbs and Parmesan cheese. Form a compact mixture.

Using a large spoon, divide the meat mixture evenly into 1 1/2-inch sized meatballs, rolling them in the palms of your hands gently but firmly. If you find that the meat is sticking to your hands, preventing you from shaping them into balls, lightly oil your palms to ease the process.

Take a baking sheet and arrange the meatballs on it.

Place the baking sheet in the preheated oven and bake the meat until it is no longer pink in the center. That should take about 20 to 25 minutes.


  • Chef: Recipes.camp
  • Published:

Category: Meat

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