Summer is not the ideal time to be turning on the oven for dinner, but I’ve made some meatballs lately and really like the way they turn out when they’re baked instead of pan-fried. Here are three ways I’ve made meatballs lately.
- (Pictured) 1 lb. Beef w/ 1 T. miso, 1 T. soy, 1 T. oyster sauce, 1 T. garlic, 3 green onions (scallions), 1/2 c. bread crumbs.
- 1 lb. Beef w/ 1/2 c. bread crumbs, 1/4 c. parmasean, basil, oregano, thyme – total dried herbs of 1 t.
- 1 lb. Lamb and 1/2 lb. cooked bacon w/ 1/4 t. garlic powder, 1/4 t. onion powder, and 1 t. oregano, and two hot dog rolls – broken up
In a bowl large enough to hold the meat and the other ingredients, mix together everything except the meat. Break the meat into bite-sized pieces as you drop it into the bowl. I think this method helps get the flavors mixed into the meat, but doesn’t require lots of mixing, so it keeps the meat tender.
Form the meat mixture into balls and attempt to keep them sized the same. If you want a bit of crunch, roll them in breadcrumbs as you form them. Bake at 350 degrees for 15-20 minutes, if you have about 16 balls. Fewer balls mean that they’re larger and will need more time.