These meatballs whip together in a flash and baking them in the oven instead of frying them makes them super simple to make. They are delicious to eat just by themselves, but I like to cook up a big batch and freeze the extra to have on hand for adding to pasta sauce, soup or sweet and sour sauce for a quick weeknight dinner.
Prep time: 10 minutes Bake Time: Total Time: 20-25 minutes
Makes approximately 24 2″ inch meatballs
2 lbs. ground beef
2 teaspoons salt
¾ cup coarse breadcrumbs
2 teaspoons garlic powder
3 tablespoons dried onion
Fresh ground black pepper
½ cup milk
Directions for making oven baked meatballs:
Heat oven to 375°. Line a baking sheet with foil and spray with non-stick spray.
In a large bowl, add all the ingredients. With clean hands, mix the meat mixture until all ingredients are well combined. Shape into balls. You can make them smaller or larger depending on what you intend to use them for. For most dishes, I prefer a bit of a larger meatball, so I tend to make mine golf ball-sized. If you are making them smaller or larger, just be aware that you will need to adjust the bake time accordingly.
Place meatballs onto the cooking sheet with a half-inch of space in between to allow for browning.
Place in oven and bake for 20-25 minutes or until nicely browned and no pink remains (a thermometer inserted into the middle should read 160°). Use immediately, or let cool to room temperature, place in a freezer-safe container in the amount you plan to use and freeze for up to four months.