Quick and easy meatballs
These meatballs are really fast and easy to make. Double the recipe and freeze half after cooking for a quick dinner another night. Simply reheat them in a covered pan with a little liquid.
| Recipe makes | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Large bowl |
| Broiler pan or rimmed baking sheet |
| Ingredients |
|---|
| 1/3 cup dried breadcrumbs |
| 1/4 cup milk |
| 1 pound ground chuck |
| 1/4 cup finely chopped onion |
| 1 tablespoon dried oregano or Italian seasonings |
| 1 teaspoon garlic powder |
| 1/2 teaspoon salt |
| 1/4 teaspoon pepper |
| 1 tablespoon Worcestershire sauce |
| Variations |
|---|
| • Add freshly chopped parsley or cilantro. |
| • Use soy sauce instead of Worcestershire sauce. |
| Storage |
|---|
| • The meatballs can be formed up to 4 hours before broiling. Cover and store in the refrigerator. |
| • Store any uneaten meatballs covered in the refrigerator for 3 - 4 days. Reheat in a covered skillet with a little water or sauce of your choice. |
| • To freeze the meatballs: Cook the meatballs and cool completely. Put them on a plate or tray in the freezer until frozen solid. Put the meatballs in a resealable bag. Store for 3 - 4 months. |
| Instructions | • Preheat oven to 425º. |
|---|
| • Add the breadcrumbs and milk to a large bowl. Allow the breadcrumbs time to absorb the milk. |
| • Add the remaining ingredients. Mix thoroughly but do not overmix because it will make the meatballs tough. Form into 12 meatballs about 1 1/2 inches in diameter. |
| • Cook on a broiler pan or rimmed baking sheet 18 - 20 minutes until cooked through. |
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