MEATBALLS - Oven Baked, Make Ahead

By combining, ground beef, pork and veal and a little heat from red pepper flakes these meatball are so juicy and tender. Freeze or refrigerate cooked meatballs until ready to use. To reheat, saute in a frying pan. Makes approx. 28 medium meatballs

1/2 lb each Ground lean beef, ground lean pork and ground lean veal 226 g each
2 tbsp. Dried Onion soup mix 30 mL
1 Egg, beaten 1
Milk
1 tbsp Minced fresh parsley 15 mL
1/4 cup Italian breadcrumbs 45 mL
1/2 tsp Pepper 2 mL
1/4 tsp Red pepper flakes 1 mL
1/2 tsp Italian seasoning 2 mL
2 garlic cloves, minced 2

Preheat oven 425 degrees F [220 degrees C].

In a measuring cup beat egg and add milk to equal 1/3 cup [75 mL].

In large mixing bowl mix egg mixture with 2 tbsp. onion soup mix, parsley, breadcrumbs, pepper, red pepper flakes, italian seasoning, and garlic. Add ground beef, pork and veal and mix lightly until just combined.

Moisten hands with water for easy forming of small to medium size meatballs.

Place on large parchment lined baking sheet pan.

Bake for 15 - 20 minutes. Remove from paper, wipe pan, return meatballs and place in freezer. When frozen, place meatballs in sealed container or ziplock bag.

Notes: DO NOT ADD ANY SALT, the salt in the onion soup mix should be sufficient.

Mix or give a good shake to the onion soup mix to distribute the onion flakes and powdered mix before measuring the 2 tbsp. for the meatballs.

Meatballs can be mixed using a stand mixer like a Kitchenaid. Just use the low speed and mix until just combined.

Best way to reheat is to saute meatballs in small amount of oil and butter until nice and brown on all sides before combining with any sauce.


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