My Homemade Meatball Recipe

Taylor and his best friend came to visit for spring break and one of Taylor's food request was spaghetti and meatballs. I wanted to hand make meatballs because one, its cheaper and two, I could share the recipe with you all. I looked around at different recipes and sort of got a feel of what goes into a meatball. Quick funny-ish story, I was watching the travel channel and ironically, as I was looking for a recipe, a show called "Meatball Paradise" came on. 

First time making homemade meatballs, my own recipe too, and it turned out pretty well. Everyone enjoyed them! It was very easy to make. The only tough part was sautéing them. I chose to sauté  because it was faster and it gave it that crisp texture. Pair it with a salad and some Texas toast and you've got the perfect meal. So, give it a try and I hope y'all enjoy them too. 

Ingredients

1 lb lean ground beef

2 eggs beaten lightly

1 cup panko bread crumbs

½ cup grated parmesan

¼ tsp garlic powder

~if you don’t have garlic powder use 2 cloves, garlic minced~

1 1/2 tsp Italian seasoning

1 tsp parsley flakes

1 tsp salt

¼ tsp pepper
1/2 onion, minced

Directions

In a large bowl, gently hand mix together all the ingredients until well combined.

Roll about 1 tablespoon of the meat mixture into a meatball. Or roll to desired size.

You can either bake them or sauté them.

To bake:

Preheat the oven to 400 degrees

Arrange meatballs in an oven safe dish or pan.
~also, another way is by putting in a muffin tin~

Bake uncovered for about 15 minutes or until brown

Make sure they are fully cooked through*

To sauté:

Heat 1-2 tbsp olive oil in a large skillet over medium high heat.

Cook meatballs for 5 to 7 minutes, occasionally turning, or until brown and cooked fully through*

After cooking time add your choice of spaghetti sauce and let simmer for a minute or so.

Serve hot and over a bead of spaghetti noodles.

TATER RATER

Suggestions: I used an ice-cream scoop to form the meatballs; it creates a good size.

* If you have a meat thermometer the cook should be 160 degrees F