Recipe: Easy Foolproof Meatballs from Betty Crocker
August 29th, 2010 | 
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Prep Time: 15 Minutes
Total Time: 40 Minutes
| 1 | lb lean (at least 80%) ground beef |
| 1/2 | cup Italian-style bread crumbs |
| 1/4 | cup milk |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon Worcestershire sauce |
| 1/4 | teaspoon pepper |
| 1 | small onion, finely chopped (1/4 cup) |
| 1 | egg |
- Heat oven to 400°F. Line 13×9-inch pan with foil; spray with cooking spray.
- In large bowl, mix all ingredients. Shape mixture into 20 to 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
- Bake uncovered 18 to 22 minutes or until no longer pink in center.
Variation
Turkey or Chicken Meatballs: Substitute 1 pound lean ground turkey or chicken for the ground beef. (If using ground chicken, decrease milk to 2 tablespoons.) Bake until no longer pink in center and thermometer inserted in center reads 165°F.
How-To
For evenly-sized meatballs that will cook in the same amount of time, pat meat mixture into a 6×4-inch square. Cut into 24 squares. Roll each square into a ball.
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Those look yummy!
Man, my grandmother was Italian and she made the most amazing meatballs I ever tasted, like you wouldnt believe. Sadly, she didnt leave a recipe for us so I’ve been trying to work it out on my own… slowly working my through the meatball recipes, I still cant figure out what her secret ingredient was though!!!