This simple recipe for delicious homemade Easy Meatballs can be flavored any way you like, or just make them plain. There isn't a lot of seasoning in this recipe, for good reason: that way, the meatballs can be used in any recipe. If you prefer a bit more flavor, add some dried herbs: basil, oregano, thyme and/or marjoram are all good choices. You can also make this recipe with ground pork or ground chicken or turkey or a combination of any of those meats.
These meatballs freeze beautifully after they have been cooked. Cool for about an hour, then chill in the fridge until cold. Place the meatballs on a cookie sheet and freeze solid. Then pack into hard-sided freezer containers, label with the recipe name and date, and freeze up to a year. You can use them straight out of the freezer in many recipes, or thaw in the fridge overnight and then use. This recipe can easily be doubled; just make sure you make the meatballs about a inch in diameter so they all cook at the same time.
I always have some of these meatballs on hand in the freezer. I bake them first so they're ready to go. I have lots of recipes to use frozen precooked meatballs straight from the freezer too!
- 1 pound lean ground beef
- 1 egg
- 2 tablespoons water
- 1/2 cup bread crumbs
- 1/4 cup minced onion
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Preheat oven to 350°F.
In a large bowl combine the egg, water, bread crumbs, onion, salt and pepper and combine. Add the ground beef that has been broken into chunks, and mix gently but thoroughly with your hands to combine.
Form this mixture into meatballs about 1" in diameter and place on a broiler pan or a pan with sides topped with a wire rack.
Bake at 350°F for 25-30 minutes until meatballs register 165°F on a meat thermometer.
Cool and store in the fridge up to 3 days, use in recipes right away, or freeze as directed above.
In the picture, these meatballs were recooked in the crockpot in Sweet and Sour Meatballs.
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Fat: 17.5 g
Sodium: 341.3 mg
Carbohydrate: 11.1 g
Protein: 23.8 g
Vitamin B-12: 46.3% DV
Vitamin B-6: 17.0% DV
Niacin: 30.3% DV
Zinc: 31.7% DV