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Classic Meatballs

by Michele Pesula Kuegler | March 8th, 2017 | Appetizers, Main Dishes, Recipes
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I’ve written about a variety of meatballs on Think Tasty, but I’ve never written about the basic meatball that I serve with zoodles or in subs. It’s about time I did so.

Meatballs are something that I used to make based off of a recipe every time I made them. There was good reason for me to do so. I found that when I didn’t follow a recipe they tended to be less flavorful. I was hesitant with my spice usage. Unable to taste the uncooked dish, I wouldn’t know until it was done whether they were good or not. No need to waste an entire batch; just follow the recipe and be safe.

As I wrote on Monday, over time I became more confident in my cooking. I also realized that with meatballs a heavier hand is good. Now, I’m not advocating the use of a whole head of garlic or cups of basil, but a little bit more tends to work well. Don’t be afraid to add a pinch more oregano, if that’s a flavor that you like in a meatball.

Whether you’re new to cooking or just prefer to work with a recipe, this meatball is multi-dimensional. Since we’re working with only one meat and “typical” Italian spices, it is a meatball that fits many meals: spaghetti, lasagna, subs, appetizer, and more. Give it a try. Then, if you feel so motivated, try creating your own version- sans recipe. (Yes, I’m encouraging you to cook without going to my website!)

Classic Meatballs

Yields 2
My go-to recipe for meatballs to make a sub or accompany zoodles or pasta


Print

Prep Time
10 min

Cook Time
20 min

Total Time
30 min

Prep Time
10 min

Cook Time
20 min

Total Time
30 min

Ingredients
  1. 1-½ lb. ground beef, 80% lean*
  2. 1 egg
  3. 2 cloves garlic
  4. 1 Tb. dried oregano
  5. 1 Tb. dried basil
  6. ½ cup dried bread crumbs
  7. ½ cup pasta sauce
  8. Salt & pepper, if desired
Instructions
  1. Preheat oven to 350.
  2. Combine all ingredients in a large mixing bowl.
  3. Use hands to mix thoroughly. (A spoon doesn’t seem to break up the meat enough.)
  4. Form meat into balls the size of walnuts.
  5. Place on rimmed baking sheet.
  6. Bake for 20 minutes.
  7. Transfer to paper towel lined plate to remove excess grease.
  8. Place in pot of warm pasta sauce or serve as desired.
Notes
  1. If preferred, you can use a combination of ground hamburger, pork, and/or veal.
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