Meatballs

The easiest meatballs ever. The spices and herbs are all dry in this recipe, just to add to the easiness factor. And they’re SO much better than pre-made or frozen! Make them even easier by using a mini dough scoop to portion them out, rather than rolling them. It takes no time at all to get them on the pan and ready for the oven that way.

If you don’t have bread, you can swap in bread crumbs (use about 1/2 cup). To make these dairy free, use beef broth or a milk alternative like unsweetened almond milk. Or if you’re in a real bind, you can use water. Don’t skip that ingredient, though; that’s the key to making these meatballs extra tender and delicious.

I made these with spaghetti tonight, but they’re also perfect for meatball subs (scoop onto hoagie rolls, top with provolone, and broil for a few minutes to melt the cheese), or really any recipe calling for meatballs – pizza, soup, to eat like chips… I won’t judge.

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Meatballs

The easiest meatballs ever. The spices and herbs are all dry in this recipe, just to add to the easiness factor. Ready for the oven in no time.

Course Appetizer, Main Course

Cuisine Italian

Keyword appetizers, comfort, dinner, ground beef, kids, meatballs

Prep Time 15 minutes

Cook Time 25 minutes

Servings 4

Ingredients

• 1.5 lbs ground beef 85% lean
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried basil or 1 tsp fresh, chopped
• 1/2 tsp dried parsley or 1 tsp fresh, chopped
• 1 slice bread crumbled or torn into small pieces
• 1/2 cup milk

Instructions

• Preheat oven to 400°. Line a large sheet pan with parchment paper.
• Combine all ingredients in a large bowl.
• Form into balls 1” in diameter and place on prepared pan (leave at least ½” space between each ball).
• Bake for 20-25 minutes until tops brown.
• Toss in sauce and simmer for a few minutes before serving. Serve over spaghetti.