Baked meatballs
Easy baked meatballs, these meatballs are soft juicy and full of flavor with none of the hassle of pan frying.
Servings: 60 meatballs
Calories: 42kcal
Ingredients
- 1 cup panko bread crumbs
- 120 milliliters beef stock ½ cup
- ½ onion grated
- 400 grams minced beef
- 400 grams minced pork
- 2 eggs
- ½ teaspoon garlic powder
- ¼ cup chopped parsley
- 1 Tablespoon Dijon mustard
- 1 teaspoon salt
- ¼ teaspoon nutmeg
Instructions
Prep
- Place the panko breadcrumbs in a small mixing bowl, pour over the beef stock and set aside for the breadcrumbs to soften.
- Grate your onion: I do this in the food processor.
- Preheat your oven to 220 degrees Celsius (425 F).
Meatballs
- Place all the ingredients in a food processor (You can make your meatballs in a bowl with your hands, just be sure everything is chopped/grated very fine i.e the parsley and onion). Pulse until the ingredients are well combined.
- Use a cookie scoop or large spoon to make golfball sized meatballs, arrange your meatballs on lined baking tray or large roasting pan.
- Bake in the hot oven for 15 minutes
- Enjoy
Video
Notes
- A combination of ground beef and ground pork makes for the tastiest meatballs!
- Wet hands will stop the minced meat mixture from sticking to you when you are rolling the balls.
- Enjoy these meatballs warm straight from the oven or cold from the refrigerator.
- This recipe makes a very large batch, so you can halve the quantities. I like to make a large batch at the beginning of the week as I can then make a very quick family dinner by whipping up a marinara sauce and tossing these already-baked meatballs through it with spaghetti.
- Storage: Store cooled meatballs in an airtight container in the fridge for up to 5 days, or in the freezer for up to four months.
- Panko bread crumbs: I use Gluten-Free bread crumbs when I make these meatballs.
- Beef stock: Many Italian meatball recipes call for milk-soaked bread. I have found using stock or broth gives the same texture, with better flavour and keeps the recipe dairy-free for those that need it.
- Minced meat: I like to use a combination of ground beef and pork when making meatballs, but you could use all beef or all pork
- Flavourings: obviously you could choose to flavor the meatballs with other herbs and spices, I like this taste combination of parsley, garlic powder, Dijon mustard and nutmeg. This combination adds umami, richness earthiness and sweetness to the final meatball.
- Salt: If you are making this recipe for baby-led weaning, leave out the salt.
Nutrition
Serving: 1meatball | Calories: 42kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 63mg | Potassium: 48mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 30IU | Vitamin C: 0.4mg | Calcium: 6mg | Iron: 0.3mg