BINDY'S BLAND MEATBALLS
Most of my family does not like spicy food. So, if you are looking for a spicy meatball, this is not the recipe for you. It is a basic meatball and quite easy to make. To keep my meatballs of uniform size, and not too large, I use a 'medium' cookie scoop. The medium scoop is just over a Tablespoon. So, the end result is a small-medium size meatball...not those gigantic meatballs that some people like.
Provided by MsBindy
Categories Meat
Time 55m
Yield 90 meatballs
Number Of Ingredients 9
Steps:
- Crumble the beef into a large bowl.
- Mix in the grated Parmesan, bread crumbs, parsley flakes, garlic powder, onion powder, salt and pepper.
- Mix in eggs, one at a time. If your eggs are jumbo, you probably only need 3 eggs. If they are smaller, you'll want 4 eggs.
- Add about 1/4 cup milk to help moisture. Use a little more or less as needed. You want the meat to be able to stick together when you form balls, but it shouldn't be so wet it is mushy.
- Lightly grease 2 9*12 baking dishes.
- Form meat mixture into balls. As mentioned in my intro, I use a medium size cookie scoop, so that I have uniform size. If you use a scoop, make sure to press the meat in tightly. You don't want a loosely packed meatball, or it will fall apart.
- Bake the meatballs at 375 F for 15 minutes. Turn the meatballs (I use a fork), and then bake for another 15 minutes.
- To further reduce any latent grease, I put them on absorbent paper towels for a few minutes before serving.
Nutrition Facts : Calories 39.1, Fat 2.1, SaturatedFat 0.9, Cholesterol 14.1, Sodium 44.2, Carbohydrate 1.9, Fiber 0.1, Sugar 0.2, Protein 2.9
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