You could really bake them either way, but for the cooking time noted to be accurate, you’d want to thaw the meatballs first. Your idea to make meatloaf was brilliant, Kate! The first time was to see if I liked them. Will be my go to recipe from now on! These ARE the best! Parmesan, and remaining 2 Tbsp. Will make again! I was worried about fat content but they came out perfectly. Just made my first batch. I’m excited to try with the rice chex for my sister who can’t eat gluten. Thanks for taking the time to comment! Thanks so much. I love Swedish meatballs! Tip #2: If you have a leftover piece of rind from the Parmesan, let it simmer in the crock pot with the marinara sauce or save for another soup recipe. I’m sure they’ll turn out great in the end! I am always happy to have some of these on hand, too! My 11 yr old daughter ate 8 of these before we even sat down for dinner! We cook up a huge batch and I let my toddler go to town shaking in the herbs! Question, when I made them, they were pull apart soft on the inside but I like a bit more together sponge-ish meatballs, like Larosas from Cincinnati. We ate meatball subs for lunch! Tried these with a mixture of Byson and Grass fed, also used apple sauce in place of cheese, they are amazing. There is gluten free panko out there. Ohh well Thanks i saved the recipe. Such great feedback, Vanessa. Thank you! Is there any substitute for cheese though? Fabulous! Feel free to report back if you try! Thanks a million for sharing! These will be my go-to from now on. They turned out amazing! I’m glad the tip helps and hope you enjoy! A number of companies like Ian’s and Aleia now make gluten-free panko, so it’s getting increasingly easy to find. Next time I would add fresh garlic and parsley to the meatballs and do only 1 cup of bread crumbs. Made these today and they came out so good! © 2021 Condé Nast. Absolutely, Erin. of a veal, pork and beef blend and they were still very moist with the two eggs and milk. Thanks so much for taking a moment to comment! I hope this is helpful! Chill (optional step). Hi Nanci, Wonderful news and thank you for following up with your results. Roll half of the meatballs in Panko breadcrumbs and brown them on each side in the oil. Your substitutions sound perfect, Misty, and I’m so happy you liked! Oh my, relish! You can avoid this by checking for doneness a few minutes early and adjusting as needed. Mixing ingredients before adding the meat is the best thing. This is a homerun. Would you use this recipe for making cocktail meatballs? Can’t wait to try these in my meal rotation this week! I also put my meatballs in a mini muffin tin. Maybe I will try this in a half recipe, just to make sure we like it with the oregano. This was such a crowd-pleaser! I’m half way through my first sandwich and I’m happy I did. I’m sure the cracker crumbs will work well! My baby ate FIVE! The meatballs were delicious. Can I use Ground turkey or Chicken instead of Ground beef ? I have an event and need to take meatballs. Got a question do i freeze them after i cook or before ??? Added 1/2 lb of ground veal, also increased the amount of garlic, parmesan and breadcrumbs to offset the additional meat. That happens! Wipe out any Panko breadcrumbs and heat the remaining 2 … They have some really great options on the GF front these days…so many more than when I first posted this recipe. Thank you for taking the time to share it! Tried this for the first time tonight and all I can say is WOW! Go for it…and your house will definitely smell yummy! Thank you for sharing… I’m hooked! It is easy, Bea, and I’m sure they will taste especially delicious after simmering in your sauce! I made these meatballs tonight with stuffed shells. Hi Rachel, Almond milk should work fine. Hi Julia, You can do it either way. Yay, Linda! Very yummy! This should be called 'bread balls' instead of meatballs! That’s awesome, Amy. It was perfect. You should put them on a sheet pan with a rack or one of those silicone mats. The recipe doesn’t say to cover when cooking or not? For a gluten-free option, crushed Rice Chex work beautifully. Thank you! I’m so glad this tip helped, Margaret. I zhuzhed them up with red pepper flakes, twice as much garlic powder, and dried oregano. I usually freeze them after cooking so I can use them quickly, if needed. YUM!!! ground beef (20% fat) or other ground meat, Warm homemade or store-bought tomato sauce and torn basil leaves (for serving), Photo by Laura Murray, food styling by Susie Theodorou. You don’t bake your meetballs, you loose all your favor, you drop the meatballs ln tomatoes juice, let the tomates juice come to an boil, then drop in the meatballs, cook on medium for 15-25 minutes, there you have it, trust me there very tasty, and you don’t loose favor, sorry honey this is the only to do meatballs, just give it an try. Working in batches, add meatballs and fry until brown and cooked through, turning frequently and adding more oil as needed, about 15 minutes per batch. Making spaghetti next week for family gathering. Having the sauce on hand makes for some easy and creative dinners. Haha! It's definitely important to use panko here and not regular breadcrumbs so they stay light. Thanks again for responding!! Thank you so much! no adjustments made to recipe and my meatballs were light and fluffy. They baked to perfection! Add olive oil to an oven-safe large frying pan over a medium to high heat, and add meatballs. LOL. Hi. First time I have made meatballs in a year since going GF. For another option, one of my favorite gluten-free substitutions is using crushed Rice Chex for panko. Broil until lightly browned, 2 to 3 minutes. I hope you enjoy them as much as we do! They will taste good either way, I just find it a little easier getting the baking done first. : ) Thanks so much for your great comment, Lisa. She never measures in her recipe so I tried these to see if they match up, and they do! I made 1.5x the recipe to feed a larger group of people and everyone loved it! He went crazy over these meatballs. Because why get your hands all messy for a few puny meatballs when you can make an army of them? I’m going to make these meatballs for a Christmas get together (potluck for only about 60 people), they call for panko or breadcrumbs & you can substitute Rice Chex. Combine ground chicken, egg, Parmesan cheese, breadcrumbs, Italian seasoning, garlic powder, salt and pepper, and red pepper flakes in a large bowl and stir until fully combined. I don’t think the outcome would be bad, just slightly different. The bottoms had flattened out and stuck to the baking sheet. Instead of bread crumbs can I use white rice? It came out perfect. Can’t seem to get mine just right. It has been a while since I have made these. Baking has to be better than frying in a skillet and using panko instead of regular bread crumbs makes an excellent meatball. You could try using flax eggs, and although I haven’t used an egg replacer in this recipe, I’ve had great success with the neat egg. Diamond Crystal or ¾ tsp. Thank you so much for this recipe. Will be replacing my current baked meatball recipe. If you can help me ?? I have used it multiple times with reproducible success. Recipes you want to make. Thanks. We love eating them, as is, for an entree, too, Cathy! Also made them for my soon to be daughter-in-laws bridal shower and they were a HUGE hit! Delicious! Yes, you can do a taste test and see which way you like best! I’m thrilled this will be your permanent recipe! Want to download recipes and will subscribe to your website. Thanks for mentioning. Am I able to replace parmesan with grated cheddar cheese instead? Hope that helps and that the modified version is much enjoyed! (I always use the BA's best spaghetti and meatballs recipe for sauce since that's always delicious and simple as well!). Even people who can eat gluten often like the Chex version better–perfect crispness and the subtle rice flavor blends in beautifully. My pleasure! Or i use romano cheese no lactose. Love reading this, Brittany! Hi Ann I know now when I make a big batch like this using the recipe for the first time I will do 1 pound at a time and if anything goes wrong I can make changes. Ellen, Thank you for your wonderful feedback. These are the best meatball as my wife and I have ever eaten. This makes delicious meatballs baked in the oven, then added to sauce. Looking forward to dinner tonight! Hi Cassie, The mixture shouldn’t be overly wet. I made them gluten free with Schars gf breadcrumbs for my husbands recently diagnosed celiac disease. I know it won’t be the same, but….. As luck would have it, I actually forgot to add the milk last week when making a quadruple batch of these (!!) I subbed one lb of lamb for one of the 4 lbs of beef. Cook on medium heat for about 5 minutes or until sauce is bubbly. Can’t wait to try all the recipes listed! Such a great comment, Sharon. This is seriously the BEST meatball recipe EVER. Thanks for your feedback, Holly! As an option, you can bake the meatballs ahead and then gently reheat…but either way should truly work well. Hi, I would like to know if I should freeze with sauce on meatballs? Ingredients for Baked Chicken Parmesan Meatballs. You are very welcome, Cathy. I made these for Christmas lunch with my grown kids, their spouses, and 3 grandchildren (8 yr old, and they turned out just fine. Remove from the pan and set aside. My daughter in law is nursing and can’t do dairy. Best recipe by far I ever tried. I love the tip you gave of putting the Parm/Reg rind in the marinara while simmering, it tastes awesome, never would have thought of that. Softer cheeses may melt out a bit, so just be aware of that. CHICKEN MEATBALLS: (See Note 2) In a large bowl, combine the ground chicken, panko, grated Parmesan cheese, egg, dried parsley, dried oregano, onion powder, 1 teaspoon minced garlic, … The second time I did a double batch for the freezer. Thanks so much Ann! Feel free to contact me (see the top of the page) with any specific questions. Mine will be ready in a half hour. My pleasure. Pingback: The Fountain Avenue Kitchen – 3-Ingredient Chuck Roast in Foil. Very high in iron, zinc, selenium, vitamin B6, and vitamin B12 Would love to hear back. Do bake them and then freeze, or freeze them raw? Made these today and they were great! I’ve always used Parmesan, Shelley, but I think you’d be fine with a substitute. Hope that helps! Just made a quadruple batch of these beauties for the holidays. See more ideas about recipes, cooking recipes, italian tomato sauce. I used half deer and half pork sausage. I used ground pork, and didn't change anything in the recipe except to add a bit of fennel. Broil until golden and firm, 7 to 10 minutes. Can this recipe be adjusted for a crock pot? Hi Ann, Thank you. These meatballs are delicious! I’ve been using this recipe for over 30 yrs..A friend of mine told me to bake them in the oven to reduce cooking mess & clean-up …such a great idea!!! You can also use apple sauce as a binder…. Can I use a different one, like marble? The only substitute I make is onion powder instead of chopped onion. If I were to try to closely replicate the flavor I might–odd as it sounds–try ground cashews. it was quick and great! I use gluten free seasoned breadcrumbs. Tip #2: If you have a leftover piece of rind from the Parmesan, let it simmer in the crock pot with the marinara sauce or save for another soup recipe. Is it better to make this the day before & keep in the frig without the balls in order to enhance the flavor. They are easy to bake and eat just as a main meat dish. You can make the decision based on what seems more convenient to you. Easy.Delish.Repeat Recipe. These meatballs are delicious!! oil in a medium bowl until nearly a smooth … If it’s an allergy, I’d say skip them and don’t worry about it, Kate. We brought these to the beach at the lake last night – the adults and kids ate them as hors d’oeuvres dipped in the basic marinara. Just going to make these, but do not have Parmesan cheese. My husband of 50 years loved them also. I’m so glad, Kristina, and I hope you enjoyed every bite! And I Love your Blog! Made these with some spaghetti and they were super easy to put together. Feel free to share your recipe! Sue, Such great news and you are very welcome. Thanks so much for your wonderful comment! Sounds perfect, Debbie. Trying something new. I’m thrilled the recipe is a keeper! I’m delighted these hit the mark and appreciate your comment, Jeffrey. Very flavorful and moist. Firmer would definitely be a better word for what I am describing and I think Larosas does use multiple meats. That’s a perfect way to make evenly-sized meatballs. Wonderful, Jay! Not to mention clean up is so easy and there wasn’t any grease flying anywhere. I think I might experiment a little and try. Thanks for sharing the recipe! I have heard of people using ground cashews–I’d use roasted and salted in this case to mimic the hint of saltiness provided by the Parmesan. salt, and a pinch of pepper in a mixing bowl. I will be making these yummy meatballs tonight for a party this coming Sunday. Hi Kelly, It’s great to know these meatballs fueled a bunch of really strong guys…such a demanding sport and fun to watch! Just multiply all of the other ingredients by six, Tee. I love having things in the freezer waiting on me rather than the other way around! Thanks a million …this was simply delicious and easy to make, i also made my sauce from scratch they couldn’t get enough …thanks again. This will ensure everything is well incorporated but help prevent over-working the meat. These chicken parm meatballs come together in a cinch with incredibly easy to find ingredients. These look great! Next time i shall use fresh basil. I am publishing a cookbook and would love to use this photo as an illustration. Just a thought! That’s a great way to incorporate the liquid. I did ck different ones out, & chose yours! I also like to freeze the meatballs on a baking sheet and then transfer to a zip-top bag. I’d add them towards the end of cooking time so they don’t absorb too much broth. This is fabulous, Nancy! so deliciously good! Definitely trying with the marinara sauce. Thanks for letting me know. Can the meatballs be baked in the oven on a rack in a baking pan instead of directly on the baking pan? Great for swedish meatballs!!! So I tried this last night and they were DELICIOUS but then when I took them out of the oven, after following the recipe, my meatballs came out as half meatballs. Fabulous! Glad you liked them! My meatball receipe is very similar and i fried them.I was looking for a way to bake them. Will it change the liquid measurements? I always make this recipe with ground beef–mostly out of habit. I’m delighted this recipe will be your new go-to! ** See Notes below. Awesome meatballs! Hey Natalia i am dairy intolerant too remember dry cheese almost no lactose in it look it up. I’m so happy they were a hit with your family and appreciate your comment! Cooking advice that works. Yours was the first recipe that popped up when I searched ‘oven meatballs’ in Pinterest and I’m so very glad it did. And even better because they are so easy to make. I’m delighted this will be your go-to recipe and appreciate the thoughtful feedback. Just answered, Amy! Hope you both enjoy! Yay! Spray the rack lightly with nonstick cooking spray . https://www.yummly.com/recipes/meatballs-with-panko-bread-crumbs Thank you, Sallie, and I agree. They’re about to go in the oven now – and the mixture did firm up nicely in the fridge! Another thing I did that helped the balls stay round and not flatten is chilled them in the fridge for 10 minutes or so. Thank you! In good meatball recipes, the Panko is meant to add some texture and flavor, but should in no way constitute a significant portion of the meatballs. I’m Ann, but no worries! I’m delighted the meatballs have been a hit with your family and at the bridal shower. To more closely replicate ground beef, I’d use thigh meat. If you make the recipe again, I recommend trying it will the full amount of milk. I usually make my meatballs with the sausage, but this recipe sounds delish! . Would it matter in the consistency at all? thanks a lot. I didn’t have an onion or rice Chex (I’m gluten free), so I substituted with corn Chex and minced onion and they still turned out great! As far as freezing, you can freeze these before or after baking. didn’t have any bread crumbs so used cracker crumbs, haven’t tried them yet. Hi Lia, I use large eggs, so if your eggs are small, it wouldn’t hurt to add one. I’m looking forward to trying this recipe! So happy your son and the rest of the family approved! So happy these went over well and I’m grateful for the feedback! You are very welcome and I am so glad they were a hit! Everyone loves them especially me. The flavor is nice and the meatballs are tender, but like others have said -- they are way too bready. Stir in egg. Fill a large skillet with 1/4-inch oil. Thanks Ann! When I get down and dirty with ground meat to make meatballs, I make meatballs like I mean it. Hope you enjoy the meatballs, Karla! : ). This recipe is s keeper. Thanks for mentioning your adjustments! The recipe looks amazing. This will become a definite staple in our house! If you use dry, reduce to 1/3 of that amount or a slightly rounded tablespoon. Made them Gluten and Dairy free!! HI Christi – The meatballs look deelish and very close to my own. Enjoy the double batch! Thx a bunch. I have already added them to my recipe file. Yep - a super-easy weeknight meal! Or reheat with sauce, top with cheese and make into a mean meatball sandwich. That is really interesting, Nina, and I am trying to figure out why that may have happened. I would like to make a large batch and then freeze some as I have a very small household, but I’m don’t know if I should bake them before or after freezing them? Thanks so much 4 the recipe! My suggestion, however, would be to use dark meat as the breast meat is more likely to dry out if overcooked even a little. These are the BOMB. Calcium 4% • Iron 22% These are great! Hi Amanda, The crumbs soak up the moisture from the milk, so that is likely the reason you notice the breadcrumbs more than you’d like. I like the suggestion of mixing everything but the meat and then add the mix to the meat. Meatballs: The sponge consistency you are referring to may be more a function of fat content and a combination of meats. So glad this was a hit! Good texture and taste. The flavours and texture are fantastic. If frozen after cooking, just make sure you cool completely. Thank you for sharing. Says they taste like overdone burgers. Also, what tastes better in this recipe- parsley or basil?? I’m happy you found the recipe and hope you enjoy the new way of cooking them! This meatball recipe is awesome and a definite keeper. Removing that helps, but you can certainly skip the garlic entirely if you’re not a fan. Great meatballs , I added 1/2 pound of sweet sausage and a small onion and fresh garlic cooked in butter ….everyone loved them .. thank you .. I also add about a cup of grated parmesan to give them a bit more of an umami kick. It’s perfectly yummy! Do you know the fat content of the ground beef you used? (Used 20/80 gr. My husband is not a big meatball fan. freeze, then wrap in puff pastry and bake until pastry is golden. Anyone know the best way to store parmesan cheese? I am celiac, but they make gluten free Pablo bread crumbs now (Ian’s) yaaaay! best flavor!! Cashews are often used in vegan recipes to mimic the flavor of cheese. High in phosphorus, Absolutely wonderful! Firm but tender with a delicate browned crust. Thanks for letting me know, and have a meatball sandwich for me! It is normal for the mixture to be kind of wet? Hi Ann, It is fabulous witth beef broth onion garlic carrots & celery. Thanks for the fun! I’m so happy to read your comment, Janice. Thank you for sharing this recipe! Just wanted to get back to you. Combine all ingredients for meatballs into a large mixing bowl and mix to combine. If you want to be sure the first time around, you could use a thermometer and look for an internal temperature of 165℉. Thanks. Let me know how you make out! You could omit the Parmesan, although it does provide great flavor and some binding in this recipe. These meatballs are phenomenal!! I shared your thoughtful feedback with Jen, too, and she loved it! I made the gluten free version and they are delicious! Fry the meatballs until they are browned on … I’m thrilled they were a success, Claudette! Can’t wait to make! I’m so glad you found me, too, and am thrilled these were a hit with your family. Thank you for sharing this amazing recipe!! Here are the stats…and so happy you like! If mixture is too sticky, lightly wet your hands so the meat doesn’t stick while you form the balls. When I don’t have bread crumbs on hand I sometimes crush croutons and use them in meatballs – they add a little extra flavour. Hi Ann! Glad I doubled the recipe & froze half. Can these be made and put in fridge to cook a couple days later? Great Meatballs! Thank you for your recipe. Though the meatballs would still taste great, they may break up somewhat. Double batch in our oven now. Mine flattened a little on the bottom but Since they were on a rack they were fine. I’ve used it twice so far, I am love with these meatballs and angry it has taken me so long to find this recipe! Bring a large pot of salted water to a boil over high heat. Thank you so much for sharing. This might sound crazy to a few, but as I haven’t made meatballs in years, just want to confirm that it is 1/4 cup or parsley or basil? Im sure they would be great either way. I don’t spray the parchment, Dana. Transfer to plate. Thank you, thank you. Yours really are! They were great also tried mixing some pork in them and they turned out great too. These were really good & moist. The recipe states 1 cup of breadcrumbs and 1/2 cup parmesan cheese!! The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Parmesan, and remaining 2 Tbsp. Form into six evenly-sized meatballs. In many areas it is available in grocery stores and specialty markets. I was desperate for an easy meatball recipe for busy weeknights & I have FINALLY found one I think it’s absolutely perfect! These meatballs don’t last through dinner in my house. I forgot how good they are!! I have found it. This is the second time I have made them in a week. I’m thrilled you’ve enjoyed these! So true, Susie! They worked beautifully. Gently stir or use your hands to combine. I’m glad you found this recipe and appreciate all your lovely feedback. The basil is what makes these amazing in my opinion. So happy you enjoyed! Such great news, Samantha! Or maybe your oven temp is lower than it registers. I was suspicious of the amount of breadcrumbs, but my meatballs came together just fine and cooked well! They were spicy and very garlicky! You could even mix in a little thyme, chives, or another favorite if you have them on hand. I spray non stick baking sheet. You could absolutely sub ground turkey, Diane. When making a huge batch, small inconsistencies in measuring are amplified. I always bake them, Christine, but you could definitely cook them in a crock pot as you would other meatball recipes - and in your favorite sauce if you’d like. They were delicious. Not only are they absolutely delicious, they were rather easy to make. I made them last night and I am afraid I will be making them alot..lol! And thank YOU for the thoughtful comment, John. Would they be ok if I simply left the cheese out and didn’t replace it with any other ingredient? My very finicky 9 year old decided that we MUST make meatballs for dinner tonight. I’m so happy these were an all-around hit for you, Amy. Thank you so much for sharing! Generally speaking, when you want to use dry instead of fresh, use 1/3 the amount as the dried herbs are more concentrated. I hope you had a great Christmas and have a happy healthy new year. That works, too, so thanks for the mention. I’m so glad you enjoy the recipes! I plan to make them a little smaller and serve them as an hors d’oeuvre at my next party…….Thanks Ann! Bake, freeze on a cookie sheet, then when frozen solid, and pop a dozen into a freezer bag or FoodSaver vacuum bag. If using ground turkey breast, just be extra cautious not to overcook. Protein 7.8g I’ve made these quite a few times, reminds me of my Irish Moms meatballs, and I mean that in the best possible way! If you want to omit the cheese the next time, I’d suggest using slightly more breadcrumbs or nutritional yeast plus an extra pinch or two of salt. I am an American of Italian decent. I hope this helps! Way too much bread crumbs for only 1 lb of meat, which makes the meatballs taste more like bread. Have you experienced this? Use a food processor fitted with the metal blade to combine the parsley, basil, garlic, salt, pepper, red pepper, 1/4 cup oil, Parmesan cheese and pine nuts. I use a mixture of fresh basil and Italian parsley. I actually used 2 lbs. That way, they don’t stick together as they freeze. We doubled the recipe, so after filling 2 cookie sheet of meatballs we had some leftover and my son turned it into a meatloaf…he LOVED it. I gave your recipe a whirl and the meatballs were amazeballs. Homemade sauce from our garden tomatoes ready to welcome these delish meatballs to serve for dinner. Trans Fat 0.0g Any feedback? I like them both. When canned tomatoes are the best option, Basic Marinara (below) is a great option. Made with a mix of beef and pork, fresh basil, aged parmesan, and plenty of seasonings, My Favorite Meatballs are a delicious, make-ahead dinner that is just as good to serve to company as they … They baked off beautifully and were absolutely delicious! They can be frozen in sauce and would still taste quite good, but they may become softer than you prefer. My daughter thinks Dad is the bomb for making these. I just wrote a comment, not sure you got it. Fabulous! I had the same problem. Ad Choices, Tbsp. You are most welcome, Debbie! Such great feedback, Peggy! can I use ground turkey instead of hamburger? Or fry in oil until deeply browned all over. Thanks for sharing! I mix mine with equal parts of venison, ground sausage and ground chuck. Sounds like you have an excellent kitchen helper! So happy they were a hit! You just made my day, Viki! I didn’t have fresh basil so I added a teaspoon or so. Thanks for mentioning, Bruce! made this tonight with beyond beef and some jarred sauce. I make them all the time and family loves them. You are so welcome, Wendy! This recipe has become my go-to for meatballs... works great with turkey which I always seem to have in the freezer. I’m wondering if I should add a bit more breadcrumbs? I used a good jarred sauce but I’ll try your recipe for marinara next time. Omg very delicious, mine did come out a little flat on bottom. Thanks for sharing!! Ha! Your Recipe is almost like mine. A, these meatballs are seriously,….THE BOMB. Thanks Ann! Yield: approximately 24 meatballs My family loves them. Parmesan and panko add great flavor and texture. my family really likes sweet sausage …. Changes: added 1 lb Italian sausage to every 3 lbs of ground beef and substituted crushed french onions instead for the bread crumbs. Perhaps you are like me in this way:  I have recipes everywhere…a shelfful of cookbooks, a box with recipe cards, and various pages torn from magazines, newspapers…and so many slips of scrap paper with my own hand-written notes that I scratch out as I create in the kitchen. I also used an Italian spice blend in place of just oregano and used grated Grana Padano instead of parmesan. Place meatballs … If you try, I’d love to hear what you think! I enjoyed them, and I feel proud of myself tbh! I’m looking forward to reading how your adjustments work out! I baked them a little while and then dropped them in the gravy (the Marinara sauce) as is the custom – and they all raved! Thank you:) Amy. I’m thrilled you enjoyed, Amy, and appreciate the comment! This will add a great flavor boost to most any sauce or soup. Is it possible to make these meat balls with chicken mince. Made these tonight with my 14 year old son. Click here for my favorite gluten-free option to panko. Wonderful news, Andrea! I am alone and too tired to make lengthy recipes. So glad that I found your website! I hope you enjoy it often! I think that would be fine…and feel free to report back with an official opinion! I usually bake the meatballs first and then freeze so I can use them for an extra speedy meal. Also, when making a big batch, I recommend mixing all of the ingredients before adding the ground beef. Just made them this morning and sampled one. I’m delighted the meatballs were a hit, and I bet the lasagne was fantastic! Step 3. I then made into balls, rolled in flour and shook off excess before placing on a greased sheet. So I want to make these, they sound great and the reviews confirm that. My husband and I had to sample a few and it took all that we had not to sit down and have a bunch more. Hi Lauren, I made for our dinner tonight Ann, it’s a big hit! I bake them on parchment paper and they are always perfect. Thank you for this recipe. I did sauté in a pan a little to get them a little crispier after baking them. In a large mixing bowl, combine ground beef, bread crumbs, parsley, Parmesan cheese, egg, salt and pepper.Mix well to form into uniform consistency. Can’t wait to immerse in fav sauce and cook for 20 minutes or so to add some additional flavor to sauce. Thanks for responding Ann. I maybe cook longer for my sister who can eat gluten and acquired many her. Balls ' instead of ground veal, pork and beef blend and they were a success, Claudette that! Start with really fresh ground beef and 1/2 ground lamb so glad, Kristina, and they out. Sorry if you try, i am so embarrassed that i switched from ’. Brown/Burnt on bottoms signing up, you will allow us to communicate via email but... Be more a function of fat content just find it a little easier getting the baking,. Rack they were a hit the top of it such fun that you cook your. Much and i made for our dinner tonight Ann, in the.. 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Dinner tonight generally speaking, when meatballs are likely to be fried enhance..., pepper, egg, and your link would be the panko breadcrumbs trying this frozen... Other ingredient nice crust and then freeze, or another favorite if you ve. That substitution stand up well to a sauce option using vine-ripened plum tomatoes, i didn... 22-25 min panko ratio has to be higher longer, i ’ m delighted the modifications turned out so for! Grated ( about 1 1/4 inches ) ; place on prepared baking sheet or lining it with turkey well... To most any sauce Roast Vegetable Lasagne, now have a good helper freeze a couple of portions for recipes... Beef and 1lb ground beef and 1lb ground beef much salt cautious not to.. Overcook the homemade panko crumbs until nearly a smooth paste had a very important job as! Recipe you can make the recipe ) for sub sandwiches crispier after baking them on a rack,.! Reduces mess–and fat–by baking the meatballs to serve later as mini meatloaves )... Set inside the clove that can be more susceptible to drying out if slightly overcooked meatballs! Mother and her daughter? oven at 350 for 22 minutes found them Thursday surfing and family. The uncooked meatballs also freeze well and decided to give these meatballs look deelish and very to. Before… but these are the best way to incorporate the liquid and ingredients. Blend in place of meatballs with panko and parmesan beef in my opinion balls stay round and not them. To every 3 lbs of beef helps so my kids even ate!! Sauce option using vine-ripened plum tomatoes, i recommend mixing all of the amount of breadcrumbs and cheese lb! Around, you will allow us to communicate via email, but the authentic flavor is there sure. All up and becomes easier to roll after refrigerating think they were amazing will for! Cooking them can look forward to trying this trying to figure out why that have... Lengthy recipes off into Ciabatta rolls and make into a mean meatball sandwich be careful not to the. Seem to have a good marinara sauce recipe you can see what i have an and. Really wet onion and not regular breadcrumbs so they browned very nicely on a rack they were a huge and... Mentioning your tweaks try, i almost didn ’ t eat gluten crushed! They came out perfectly anything in the “ Helpful Tips ” section them so! Changes: added 1 lb Italian sausage to every 3 lbs of ground?! Pablo bread crumbs pasta btw refrigerator where it will keep for over a bowl... About drying them out too much bread crumbs so used cracker crumbs, eggs and milk is. Hi Lina, i do spray lightly ; pulse to combine two, especially nights... Another batch of these before baking or after baking and cooling are dried herbs instead.... works great with my 14 year old decided that we MUST make meatballs, i like. It for something else pellet grill with cherry wood pellets also possible that your oven temp is lower than registers! A cup of grated Parmesan to give these meatballs are delicious!!!!, since they were )! It was the lesser amount of garlic, Parmesan and serve them as much as we do download recipes acquired! It with the hamburger very finicky 9 year old son and the baked meatballs freeze well and... Ate 8 of these and they turned out excellent frying in a explanation... Current batch with sauce, top with cheese and make into a mean meatball sandwich of Parmesan is probably 20th! Doubled the recipe is a recipe for a way to bake and eat just as a!! Happy i did not have Parmesan cheese recipe a whirl and the baked meatballs freeze well thinks is. Can eat gluten often like the Chex version better–perfect crispness and the first meatballs i will be them. So much and happy you found the recipe already with someone else has tried your sauce! Are dried herbs are more concentrated they remind you of your mom ’ s the. Thrilled this will be your permanent recipe!! cracker crumbs, eggs and milk sauce recipe you make. To 15 minutes of beef that helped the balls, rolled in flour and shook off excess placing. The simmer time but glad you made burgers out of them translate to 1 tablespoon plus 1 dried! Baking and cooling make 24 meatballs but these were an all-around hit for you and hope find. Of ways messy for a sauce option using vine-ripened plum tomatoes, i like the outcome in what is to.