I absolutely LOVE meatballs. I like to put them on my spaghetti, I use them to make meatball subs, and sometimes I just eat them by themselves with a little melted cheese over them. Even my picky kids LOVE meatballs. I usually will make up this recipe of meatballs and then separate them in to two or three individual packages and then re-freeze. They are then ready to thaw out and put on your spaghetti, ready to whip up a meatball sub, or use them however you find the most yummy!
I discovered this recipe several years ago and it has become my go to recipe for meatballs. It is super easy and the taste is wonderful!
We first put the ground beef in a bowl along with all the remaining ingredients. I have used dried parsley when I don’t have fresh and just use a little less. I have also used Italian seasoned bread crumbs and cut back on the italian seasoning. Finally, I use the parmesan in a green can more often in this recipe because it just works in to the mixture so much better. However, I’m sure using fresh shredded parmesan would be yummy too!
Mix well – you can mix with a spoon but your hands are going to get dirty anyway so just mix it up well with your hands.
Roll your meatballs and place on a baking sheet
Bake the meatballs for 15 to 17 minutes depending on the size of the meatballs. Smaller ones of course you will bake a little less and if you make larger meatballs, bake a little longer.
1 1/2 lbs ground beef
1/2 cup bread crumbs
1/4 cup tomato paste
3/4 tsp Italian seasoning
1/4 tsp crushed red pepper
1/4 cup parmesan cheese
1/3 cup chopped fresh parsley
1 tsp dry mustard
1/4 tsp salt
2 garlic cloves, minced
1. Combine all ingredients in a bowl.
2. Stir well.
3. Shape mixture in to your meatballs. I can normally get about 20 to 28 meatballs depending on the size.
4. Place on a baking sheet that has been coated with cooking spray.
5. Bake at 400˚ for 15 minutes or until done.
6. Remove from baking tray and drain on some paper towels.