Meatballs

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.

  1. (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.
  2. 1 lb. Beef w/ 1/2 c. bread crumbs, 1/4 c. parmasean, basil, oregano, thyme – total dried herbs of 1 t.
  3. 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.

3 Comments to “Meatballs”

  1. Sharyn says:

    What kind of pan are these balls on?
    Type? size? manufacturer?

  2. Mom says:

    I made these meatballs not realizing they were Asian in flavoring. the next day I mentioned to a friend that I made meatballs, She strongly suggested I add some sauce to them which I did, then I told Mychele, and she let me know they were Asian. sooooo later I called them multi-ethnic meatballs as I used pasta sauce on them. Then I served them at a small church womens gathering.

    I used a SMALL pampered Chef cookie scoop to mold them — forming about 30 balls, then I got tired of scooping so switched to an ice cream scoop to form the rest of the meat mixture into balls (about 6) of course it toook a lot longer to bake the large balls.

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