Last night, I made up meatballs. I’ve done it before, but this was by far the easiest time I’ve had of it. The whole process took about 35 minutes, which included 15 minutes of sitting around while the house smelled good.
I remember making meatballs growing up. I remember her letting me help, and the weird feeling of that squishy mixture between my fingers. And then more than a decade passed and I’d forgotten how easy it was, until she gave me a homemade cookbook of recipes we’d grown up with. And a couple of years later, I got around to making them once. And maybe a second time. I made them this winter and what made me saddest was that a batch of meatballs was way too much for just and I to eat in one meal, and we had foolishly thrown all of them in with the sauce and pasta, so they were lost. I vowed to try again and prevent such wastefulness.
This is a combination of several different recipes actually. ‘s was severely lacking (no spices listed, just “season to taste”) and many others wanted me to pan fry instead of bake. I know there are lots of recipes out there, and some pretty fancy gourmet ones, but I steered clear of ingredients like veal and anything vaguely fancy. This is just plain old homespun goodness. So, here’s what I came up with.
- 1 pound ground beef
- 1/4 cup of bread crumbs, give or take
- soy sauce
- 1 egg
- garlic powder
- dried minced onion
Mix all ingredients in a bowl. You can try to do this with a wooden spoon, but towards the end you will just have to mash it all together with your hands. Make sure to wash them before doing this.
Heat the oven to 375*F.
While the oven is heating, get out a cake pan or jelly roll pan. If you used a very lean meat, you may want to line it with tin foil so the meatballs don’t stick. I used a fairly fatty meat, so I didn’t have any problems.
See how easy that was? Can’t wait to eat them with spaghetti and marinara sauce tonight!