Meatballs

Meatballs are so easy, and somewhat fun to make. Traditionally they contain breading and/or cheese, but this version is just meat, eggs, and spices, and they came out moist and delicious. Even my daughter liked them, and she’s a pretty picky eater.

Ingredients

  • 1 pound ground beef
  • 1 pound ground turkey
  • 2 eggs
  • 4 cloves garlic, minced
  • 2 tsp sweet basil, dried
  • 2 tsp oregano, dried
  • 1 tsp black pepper

Directions

  1. Preheat the oven to 375 degrees.
  2. Wash your hands thoroughly! It should go without saying, but because you’ll be using them to mix the meatballs together, you need to make sure they are super clean and well-rinsed so you don’t get anything gross, including soap residue, in your meatballs.
  3. Put the meat into the a large mixing bowl and add the eggs (only the insides, not the shells, unless you like your meatballs extra crunchy).
  4. Add all of the spices and mix everything together with your hands. It will be cold, mushy, and gross, but fun, I promise.
  5. Line a baking sheet or pan with sides with aluminum foil, or use aluminum foil to make sides.  This will prevent the fat that comes out of the meatballs during cooking to stay on the pan, and not the insides of your oven. It also provides the added bonus of less clean-up after the meatballs are cooked.
  6. Form the mixture into 24 balls. Each one should be about the size of a golfball.image
  7. Bake for 20-30 minutes, until thoroughly cooked. I used a meat thermometer to make sure the internal temperature reached at least 165°, which is the recommended temperature for ground turkey.image

Serve alone or with homemade pasta sauce over spaghetti squash as I did (will post a pic of that ASAP).

Note: If you want rounder meatballs, you may want to flip the balls over halfway through the cooking, otherwise the bottoms will flatten a bit. I was going more for taste than appearance, and didn’t do this. Also you may want to wipe some of the fat away, or you’ll get what my daughter called “peanut butter” around the bottom edge of the meatballs. It’s just a little ring of fat that can be removed, but I kept mine on the meatballs so they add a little bit of “sauce” when reheated.

 

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