Baked Meatballs

Baked Meatballs are delightful on spaghetti, in red wine mushroom gravy, or on a meatball sub sandwich.

Baked Meatballs

This recipe makes about 35 balls. If you prefer your balls in pairs, you can make 36.

Preheat oven to 350°F.

• 3/4 cup milk
• 2 teaspoons vinegar
• 5 eggs
• 2 tablespoons Worcestershire sauce
• 1 1/2 cup plain breadcrumbs
• 1 medium yellow onion, minced
• 8 cloves fresh garlic, minced
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 2 teaspoons coarse ground pepper
• 2 teaspoons sea salt
• 1 pound 73% ground beef
• 1 pound ground veal
• 1 pound ground chicken or turkey
• 6 ounces parmesan cheese, grated

Pour milk and vinegar into a large or bowl. Whisk together. Whisk in eggs and Worcestershire sauce until eggs are well-beaten.

Stir in breadcrumbs, onion, garlic, and seasonings.

Crumble up the meat and add it to the bowl. Add the parmesan cheese. Mix everything together using your hands.

Don’t overmix. Stop when everything is evenly distributed.

Use an ice cream scoop to make sure meatballs are all similar in size which will help them cook evenly.

Roll each meatball in your hands they are well-rounded.

Place them on a half sheet pan that has edges. You can line the pan with foil or coat it lightly with olive oil.

Bake for 20-30 minutes or, more importantly, until the middle of the largest balls reach 165°.

Be very careful when removing the meatballs from the oven or pan so the excess grease doesn’t spill.

Let them sit for about 15 minutes before eating.

If serving with sauce, it is recommended you keep your balls separate from the sauce until serving time and to keep them separate when you storing leftovers, too, so they don’t get mushy.