These lovely meatballs are a favourite of mine – because they are delicious, and they freeze really, really well. And when you live on your own and like to cook, anything that still tastes delicious after a stint in the deep freeze becomes your absolute best friend.
They are also quite simple to make, as long as you don’t mind getting your hands dirty!
Meatballs taste good in so many ways. Douse them in your favourite bbq sauce and skewer them with toothpicks (although these might be a little big for that – go for mini forks!) Add them to pasta. Eat them on their own with marinara sauce. Stick them in a sub sandwich, or pita pocket, and go to town on a delicious meal.
I make mine rather large, since I love the way they look and I like having them as a meal on their own, but you could easily make them half the size if you wish. They are delicious either way!
I don’t have an exact recipe for these, and I realized as I was making them that I have an aversion to measuring. So the recipe is at best an approximation. Add a little more or a little less of your favourite herbs, and make them your own!
- 2 lbs fresh ground beef
- 3 eggs
- 1 1/2 cup bread crumbs (I used Italian flavour, but plain ones work if you want a different taste!)
- 1 8oz can tomato sauce/puree
- garlic powder
- 1/2 cup parmesan cheese
- 1 cup grated mozzarella cheese
- diced onion (1/4 of a large white onion)
- Preheat the oven to 375F.
- Put everything in a large mixing bowl. Mix together – you are going to have to use
your hands! I try to leave the ground beef out of the fridge for a half hour beforehand so my hands don’t freeze while I’m working with it. If you have very sensitive hands, this is a good tip.
- Form meatballs. I make ones that nicely fill the palm of my hand, about 2.5 inches in diameter. But you can make them 1 inch, 2 inch – whatever you prefer!
- Cover cookie sheets with aluminum foil (makes for super fast cleanup!)
- Place meatballs 1 inch apart.
- Cook for 30-45 minutes. (the bigger the meatball, the longer they need to cook. I cook mine for 45 minutes. 1 inch size ones don’t need longer than 30 minutes)
- Remove from oven and inhale the heavenly aroma. Do a quality control sample (gotta make sure they are cooked through!) and don’t tell anyone.
(If you plan to freeze these, wait until they are completely cool and then arrange them in a freezer bag on top of a clean cookie sheet and place the whole thing in the freezer. This keeps them from touching each other as they freeze, and you will be able to remove the exact number of meatballs you want at a time. Once they are frozen through, you can dump them less carefully into a freezer bag all together and they will stay separate!)