This is a great flavorful meatball, especially with the added Parmesan cheese. I bake my meatballs in the oven because it’s easier than pan frying. They just need to be turned once or twice to get that even brownness.
When I buy ground beef in bulk I like to make a huge batch of meatballs, and freeze them after baking.
They can be used in a soup, gravy, or drop a few frozen balls in a pot of cooking spaghetti sauce and they’ll be done by the time your spaghetti is cooked.
- 1 pound ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 eggs
- 2 tablespoons chopped parsley
- 1 teaspoon salt
- ½ teaspoon oregano
- ¾ teaspoon pepper
- 2 cloves garlic, minced
- Mix all ingredients together very well. Form meat mixture into balls and place on cookie sheet.
- One thing to watch for if baking on a cookie sheet is the liquid fat that comes off the meatballs. Remove the cookie sheet from the oven and use a large spoon to scoop out the fat so it doesn’t over flow to the bottom of the oven.
- Make balls as big or small as you like, although remember they will shrink as they cook, and cooking time will be shorter the smaller they are. Take one out and test for doneness by cutting meatball in half.
- Turn meatballs over after 15 minutes.
- Average time for large meatballs will be about 30 minutes at 350°F.