|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This simple recipe for delicious homemade easy meatballs can be flavored any way you like, or just make them plain. There isn't a lot of seasoning in this recipe, for good reason—that way, the meatballs can be used in any recipe.
The best part is, these meatballs freeze beautifully after they have been cooked. So you can make a single or double batch, and keep them on hand in the freezer. We definitely recommend baking them first so they're ready to be defrosted and then used in your chosen recipe.
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- 1 pound lean ground beef
- 1 egg
- 2 tablespoons water
- 1/2 cup bread crumbs
- 1/4 cup onion (minced)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Gather the ingredients.
Preheat oven to 350 F.
In a large bowl combine the egg, water, bread crumbs, onion, salt, and pepper and combine. Add the ground beef that has been broken into chunks, and mix gently, but thoroughly, with your hands to combine.
Form this mixture into meatballs about 1-inch in diameter and place on a broiler pan or a pan with sides topped with a wire rack.
Bake at 350 F for 25 to 30 minutes until meatballs register 165 F on a meat thermometer.
When they are frozen or have finished baking, use in your favorite recipe.
- You can either cool and store in the fridge up to 3 days, use in recipes right away, or freeze for later use.
- To freeze, cool for about an hour, then chill in the fridge until cold. Place the meatballs on a cookie sheet and freeze solid. Then pack into hard-sided freezer containers, label with the recipe name and date, and freeze up to a year. You can use them straight out of the freezer in many recipes, or thaw in the fridge overnight and then use.
- This recipe can easily be doubled; just make sure you make the meatballs about 1-inch in diameter so they all cook at the same time.
- If you prefer a bit more flavor, add some dried herbs: basil, oregano, thyme, and/or marjoram are all good choices.
- You can also make this recipe with ground pork or ground chicken or turkey or a combination of any of those meats.
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