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Classic Meatballs
These classic baked meatballs are a versatile staple for any home cook. Made with lean ground beef, bread crumbs, and a touch of Worcestershire sauce, they bake up tender and flavorful in just 20 minutes. Serve them over a plate of spaghetti, tuck them into a warm sub roll, or enjoy them on their own as a hearty appetizer. The finely chopped onion and simple seasoning blend create a savory, comforting bite every time.
Ingredients
- 1 lb lean (at least 80%) ground beef
- ½ cup unseasoned dry bread crumbs
- ¼ cup milk
- ½ teaspoon salt
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon pepper
- 1 small onion, finely chopped ( ⅓ cup)
- 1 egg
Instructions
- 1Preheat the oven to 400 degrees Fahrenheit. Combine the ground beef, dry bread crumbs, milk, salt, Worcestershire sauce, pepper, finely chopped onion, and egg in a large bowl. Form the mixture into 20 balls, each about 1.5 inches wide, and arrange them in an ungreased 13x9-inch baking pan or on a broiler rack.
- 2Bake the meatballs uncovered for 20 to 25 minutes. They are done when the centers are no longer pink and a meat thermometer registers 160 degrees Fahrenheit.
- 3For smaller appetizer portions, form the beef mixture into 1-inch balls instead. Bake these smaller portions for 15 to 20 minutes until fully cooked.
- 4To cook on the stovetop, place the meatballs in a 10-inch skillet over medium heat. Cook for about 20 minutes, turning them occasionally, until the internal temperature reaches 160 degrees Fahrenheit and no pink remains.
- 5To make a poultry version, replace the ground beef with one pound of ground turkey or ground chicken.
- 6When using ground chicken, reduce the milk to two tablespoons. Coat the baking pan with cooking spray before adding the poultry meatballs, then bake until the internal temperature reaches 165 degrees Fahrenheit.
- 7To cook the poultry meatballs in a skillet, warm one tablespoon of vegetable oil over medium heat first. Cook them turning occasionally until the centers reach 165 degrees Fahrenheit.