65 lines
3.2 KiB
Markdown
65 lines
3.2 KiB
Markdown
|
+++
|
||
|
|
title = "Easy Homemade Meatballs"
|
||
|
|
author = ["KemoNine"]
|
||
|
|
publishDate = 2022-12-05
|
||
|
|
tags = ["BudgetBytes", "Oven", "Beef"]
|
||
|
|
draft = false
|
||
|
|
layout="recipe"
|
||
|
|
image="karolina-kolodziejczak-5vELnqvup_0-unsplash.jpg"
|
||
|
|
imagecaption="A plate of meatballs with one broken in half. The image was obtained from Unsplash at https://unsplash.com/photos/5vELnqvup_0"
|
||
|
|
date="2022-12-05"
|
||
|
|
AuthorName="KemoNine"
|
||
|
|
AuthorURL="https://culinary.kemonine.info"
|
||
|
|
category="Dinner"
|
||
|
|
cuisine="Simple"
|
||
|
|
prepTime="25"
|
||
|
|
cookTime="20"
|
||
|
|
[[inspiration]]
|
||
|
|
title="Budget Bytes"
|
||
|
|
url="https://www.budgetbytes.com/homemade-meatballs/"
|
||
|
|
+++
|
||
|
|
|
||
|
|
## Ingredients {#ingredients}
|
||
|
|
|
||
|
|
- 1/2 cup plain breadcrumbs ($0.32)
|
||
|
|
- 1/2 cup grated Parmesan ($0.88)
|
||
|
|
- 1/2 tsp garlic powder ($0.05)
|
||
|
|
- 1/2 tsp onion powder ($0.05)
|
||
|
|
- 1/2 tsp Italian seasoning ($0.05)
|
||
|
|
- 1/4 tsp salt ($0.02)
|
||
|
|
- 1/4 tsp pepper ($0.03)
|
||
|
|
- 2 large eggs ($0.42)
|
||
|
|
- 1/4 cup whole milk ($0.11)
|
||
|
|
- 1 lb. bulk Italian sausage ($3.00)
|
||
|
|
- 1 lb. ground beef ($5.99)
|
||
|
|
|
||
|
|
|
||
|
|
## Instructions {#instructions}
|
||
|
|
|
||
|
|
|
||
|
|
### Ingredients {#ingredients}
|
||
|
|
|
||
|
|
1. In a small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. In a separate small bowl, lightly whisk the two eggs.
|
||
|
|
2. Add the breadcrumb mixture, eggs, milk, Italian sausage, and ground beef to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing the meat.
|
||
|
|
3. Let the meatball mixture rest for five minutes to allow the breadcrumbs time to soften. Divide and shape the meat into about 40 meatballs, approximately 2 Tbsp in volume each.
|
||
|
|
|
||
|
|
|
||
|
|
### Oven Cooking Instructions {#oven-cooking-instructions}
|
||
|
|
|
||
|
|
1. Preheat the oven to 400ºF. Line a baking sheet with parchment. Place the meatballs on the baking sheet about one inch apart from each other.
|
||
|
|
2. Bake the meatballs for about 15 minutes, or until lightly browned.
|
||
|
|
3. Transfer the meatballs to a pot of red sauce and simmer for five more minutes in the sauce. If not using a red sauce, add an additional 3-5 minutes to the bake time, or until the meatballs are cooked through.
|
||
|
|
|
||
|
|
|
||
|
|
### Stove Top Cooking Instructions {#stove-top-cooking-instructions}
|
||
|
|
|
||
|
|
1. Add a tablespoon of cooking oil to a large skillet and heat over medium. Once hot, swirl the oil to coat the surface of the skillet. Add half of the meatballs to the skillet.
|
||
|
|
2. Cook the meatballs, turning every couple of minutes, until browned on all sides and cooked through. Repeat with the second batch of meatballs.
|
||
|
|
3. Transfer the cooked meatballs to a pot of red sauce and simmer for a few minutes more before serving.
|
||
|
|
|
||
|
|
|
||
|
|
### Freezing instructions {#freezing-instructions}
|
||
|
|
|
||
|
|
1. You can freeze the meatballs either cooked or uncooked. I prefer freezing them already cooked so they can go straight from the freezer into a pot of red sauce and then just simmer until heated through. Cooked meatballs should be completely cooled before placing in a gallon-sized freezer bag and transferred to the freezer.
|
||
|
|
2. To freeze uncooked meatballs, place the raw meatballs on a parchment-lined baking sheet and freeze on the baking sheet until solid (1-2 hours) before transferring to a gallon-sized freezer bag for longer storage. Thaw completely before cooking.
|