Baked Meatballs - guilt-free meatballs seasoned with herbs and spices and fresh grated cheese baked until beautifully browned on the outside and tender and juicy on the inside. Goes well with some pasta and tomato sauce or a family weeknight meal on its own!
In a medium bowl mix together milk and bread to soften it. Set aside
In a large bowl, mix together the ground beef, pork , grated onions, garlic , parsley, basil, cheese, salt, white and black pepper, pepper flakes , egg and soften bread.
Lightly mix the meatballs with your hands and shape into balls about 12 balls – do not over mix. Store covered in refrigerator until needed.
Line a baking pan with foil or parchment paper ; if desire top with a wire rack, optional. Arrange meatballs out in a single layer and spray with oil.
Bake meatballs at 375 Degrees until cooked through or browned, about 12-15 minutes
In a large saucepan, add about 1/4 cup oil, bring to medium heat.
Add chopped onion, thyme and garlic to perfume the oil, stir for about 2-3 minutes until translucent.
Next add tomato sauce, dried italian herbs, white pepper, paprika and curry powder. Continue for a few minutes cooking stirring to prevent any burns
Pour in about 1 cup or more broth . You may add more , if desired while cooking Bring to a boil then simmer to blend all the flavors- about 30 minutes or more –stirring occasionally. Adjust seasonings, sauce consistency with water/stock and salt.
Serve warm over spaghetti and or crusty bread.
I drained about 1/4 cup liquid from the grated onions. You can equally chop the onions - finely .
If you want summer cocktail style meatballs, yo can use my Pineapple Glazed Meatballs which are perfect for parties, potlucks and summer barbecue gathering. Get the RECIPE HERE.
Fattier meats like beef and pork yields a more tender meatballs. If you want to use leaner meats like chicken and turkey, make sure not to overcook them or they become tough.
Don't skip the milk, egg and bread. They are binders which helps the meatballs tender and moist.
Do not overmix the mixture or else it'll create tough meatballs.
You may lightly coat your hands with olive oil before rolling the meatballs so it forms perfectly with lesser cracks. Gently and quickly form the meatballs. Or use a small ice cream scoop for uniform sizes.
To check if the meatball suits your taste, form a little patty and cook it with some oil in the frying pan. Then adjust your seasonings after your taste test.
If you prefer firmer meatballs, you can freeze them on the baking sheet for 5-10 minutes before baking.
To freeze meatballs, make a few batches of them and place in a freezer bag.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.