baked old school meatballs
An updated, slightly leaner version of the old time Italian meatball. Baking the meatballs makes them less greasy, and still give a slight browning that adds flavor to the sauce. These can be made ahead and frozen to have on hand for a quick appetizer or easy meal with a good commercial spaghetti sauce.
prep time
30 Min
cook time
10 Min
method
Bake
yield
8 hungry people with left overs
Ingredients
- 1 pound ground chuck
- 1 pound ground lean pork
- 1 pound ground veal, or turkey breast
- 5 slices sandwich bread, with crusts removed
- 1 cup evaporated skim milk
- 1 cup egg beaters, or 3 large eggs
- 1/4 cup parsley, chopped
- 1-1/2 tablespoon minced garlic
- 1-1/2 teaspoon mrs. dash italian seasoning
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- - several sprays of olive oil
How To Make baked old school meatballs
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Step 1Soak the bread in the milk until the milk is absorbed; add to the meats with the egg beaters/eggs; mix in gently and add all the other ingredients except the sprays of olive oil. Do not over mix-keek it gentle until it is combined.
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Step 2Line a cookie sheet with aluminum foil, or parchment paper. Preheat oven to 400 degrees. Place a cooling rack on the pan; roll the meatballs to about 1-1/2" place on the rack -- don't crowd them too close . Spray with the olive oil cooking spray..
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Step 3Bake for about 10 minutes, or til they lightly brown.
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Step 4Add to the Sunday gravy, and cook about 1-1/2 to 2 hours.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Turkey
Category:
Pork
Culture:
Italian
Tag:
#For Kids
Keyword:
#spaghetti
Keyword:
#baked meatballs
Keyword:
#spaghetti and meatballs
Keyword:
#Italian meatballs
Keyword:
#Sunday Gravy
Ingredient:
Beef
Method:
Bake
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