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Meatballs! How to Make Meatballs, Meatballs Recipe, The Best Meatballs Recipe, Baked Meatballs

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Published on Jul 14, 2012

http://thrillbillygourmet.com/ for the website, and http://goo.gl/E960dK for the Happier Holidays Cookbook!

How to make a great meatball recipe. I love these - they're easy to make, are really inexpensive, and are absolutely delicious. It doesn't get any better than that! And of course you can use them in spaghetti and meatballs - but why stop there? Make meatball subs, or Swedish meatballs, use them as an appetizer, or a game-party offering. This meatball recipe is the best, resulting in a tender, flavorful, fast and all around great little (or big!) meatball!
Video Transcription:
We've started doing a whole series on budget recipes and things that you can do with ground beef and things you can do with marinara, and as part of that I'm going to show you one of my all-time favorites and probably one of my kids' all-time favorites. We're going to make meatballs. We're going to make a very simple basic meatball that are great alone, but that you can also turn into all kinds of other things. You can actually make them and stash them in the freezer and bake them off whenever you need them and you're then halfway to a great dinner.
So, a trick to the meatball, bread crumbs. All this is, is fresh bread crumbs. Fresh bread crumbs, easy, easy. Throw a couple pieces of bread, this is two hamburger buns, and it doesn't matter what kind. I used a couple of hamburger buns. You can use whole wheat bread if that's what you want to do. You can use the heels and leftovers. You can actually even buy bread crumbs, if you want to. This is the easiest way, and you just crush it up in your blender, food processor, whatever.
To this one egg, and that's my one and only fancy kitchen trick, cracking an egg with one hand. One small onion. And this is two tomatoes. I think I actually have a little too much so I'm going to use about one and a half. These were big and I did seed them. I didn't bother peeling it. I'm going to mash it all up in a paste, and I'll be back in a second to show you the next step.
So, we have our fresh bread crumbs, which is going to mean we have a nice light tender meatball, and we have our vegetables which is going to keep them nice and moist. If you make all the stuff you're going to put in your meatballs into a paste first you get a really nice homogeneous blend without little chunks everywhere, and it's just easier to get it all mixed up. So, I've got two pounds of ground beef and this one is...It's not fabulous. It was what was on sale. I think this one was 85. You don't want much less than that for fat because they'll end up tough.
Well, this is more like a tablespoon. Teaspoon and a half of garlic powder and onion powder, salt, and pepper. And one of the things you want to remember, and I know I say this in everything I do, but you want to remember when you're working with ground beef you don't want to have to mix it up any more than you have to which is to get everything all in there together. It's another reason why you want put everything through the blender or food processor beforehand. So, if that's already mixed up you don't have to work on the meat so much. I'm going to mix all this up, and I've got a 350 degree oven.
This is the best way to make meatballs. These little ice cream scoop disher things. So this is the easiest way to do it, and we're going to bake these. It helps if you put it on a rack like this over a cookie sheet and you bake it off. You will actually drain off a lot of the fat which is always a good thing. So, they're not greasy they're still that light tender yummy thing, but this also makes sure that your proportions are all perfectly even so that when you're cooking them they'll cook at the same rate.
Now a lot of times my daughter and I will come in here, and we'll make three or four batches at once. I'll just show you how to do this real quick. See how that's kind of messy. Take a second, and my hands are damp. It's easier if your hands are wet. Take a second and just roll them like that, then you end up with a nice... Isn't that pretty? That's pretty but if you want to at this point you can lay them out on a sheet like this and stick it in the freezer, and then once they're frozen solid you can pop them off the sheet, throw them in a plastic bag and you can stash them, oh, I don't know, a couple months. Keep them real nice and tight and when you want to throw them on a baking sheet just like this on your rack, and you can bake them off from there.
So we had right at half an hour in the oven and look here... Look here. See this because we baked it on a rack, see all that goop that came out of there. That's the fat. We don't want it in the meatball, but the inside of the meatball is perfect. It's still nice and tender. Yummy. So, meatballs now they're ready for just anything you want to do to it. My two year old just picks his food up and puts it on his fork.

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