Baked Meatballs

For my first attempt at cooking in the new year, I decided to make meatballs.  Why?  I like meatballs, the recipe didn’t seem too difficult, and they seemed like something I should know how to cook.


I used this recipe.  It yielded 32 meatballs, most of which I froze.

1 pound hamburger, grass-fed if possible
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced or grated (1/2 a large onion)
2-3 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh flat-leaf parsley or basil

Mix all ingredients with hands. Form into golf ball sized meatballs. Bake at 350 degrees for 30 minutes.

My tweaks:

  • I used a pound of ground turkey instead of ground beef, like I do for most recipes that call for ground beef.  It’s healthier and tastes the same with all of the seasonings.
  • I used seasoned salt instead of regular salt.  I read somewhere that it gives recipes more flavor.  I’m going to try to do this in the future when possible.
  • I used dried basil (lazy, I know, but it’s much cheaper and still tastes good).

Things I learned:

  • The difference between shredding and grating.
  • Where bread crumbs are located in the supermarket (by the spices, not in the bread aisle as I’d assumed…).
  • 4 oz of solid Parmesan cheese does not equal 1/2 cup of grated cheese.  I bought a 5 oz block thinking that most of it would be used in the meatballs.  However, it took less than half of the block to fill 1/2 a cup.  So yay, more Parmesean cheese for future recipes!

Things I need to work on:

  • Mincing onions — the size of onions I used can more appropriately be classified as “diced.”  However, I like onions and although the meatballs looked a little funny with big chunks of onion in them, they tasted fine.  After the fact, I found this excellent Food Network article on how to slice, dice, and mince onions.  It should be very helpful the next time I need to cut an onion.
  • Is it possible to grate onions?  This technique just seemed to make a mess.  Maybe if I had a better grater?

All in all, I was quite pleased with how the meatballs turned out.  Yum!

Spaghetti and Meatballs