Classic Meatballs
Easy all beef meatballs baked in the oven and packed with flavor from fresh and dried herbs, breadcrumbs and Parmesan cheese. With a very special secret ingredient!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg ground beef
- 1 tbsp olive oil
- 2 yellow onions, finely diced
- 3 cloves garlic, minced
- 1 egg
- 1/3 cup dry breadcrumbs
- 1/4 cup dried parmesan
- 1/4 bunch fresh parsley, chopped
- 1 heaped tsp italian seasoning ( (or a mix of dried basil, dried oregano and dried parsley))
- 1 pinch red chili flakes
- 2 tsp salt
- 1 tsp black pepper
Instructions
- 1
Heat the olive oil in a skillet over medium heat. Once hot, add the finely diced onion and cook for 2 minutes, stirring occasionally, When it starts to soften, add the garlic and continue to cook until golden brown and soft. Set aside to cool.
- 2
Heat oven to 220 C (425 F). Line baking pan with parchment paper and set aside.
- 3
In a large bowl, place all the ingredients (including the sauteed onion/garlic mixture). Knead with your hands (great time to use rubber gloves) until thoroughly combined. Roll into meatball sized balls and place each ball on the parchment lined baking sheet.
- 4
Bake for 20 minutes, stirring the meatballs around halfway through. You'll bake until you cut into one and you see it's cooked throgh and the outside is golden brown.
- 5
Use immediately, or store for 3-4 days in the fridge or 3-4 months in the freezer. To freeze, first freeze them on a baking tray until they are frozen then place them in a freezer bag to avoid sticking.