Saturday, November 1, 2008

On Top of Spaghetti

I think of this as my no-fuss meatball recipe—baking meatballs is much easier and less messy than frying them, and they still turn out golden brown and delicious.

Giant Italian Meatballs
Printable Recipe

2 ½ pounds 85% lean ground beef
2 cups panko breadcrumbs
3 large eggs
1 cup grated Parmegiano-Reggiano
¼ cup minced Italian parsley
4 to 6 cloves garlic, minced
2 tablespoons tomato paste
Kosher salt
Freshly ground black pepper

Preheat the oven to 400˚F. Mix together the ground beef, breadcrumbs, eggs, Parmegiano, parsley, garlic, tomato paste, and a generous pinch of salt and pepper in a large bowl. Divide the mixture into 12 portions and form each portion into a ball. Arrange on a parchment-lined baking tray and bake for about 45 minutes, or until cooked through. Serve immediately.

Makes 12 very big meatballs, enough to serve 6 people with hearty appetites. Serve over spaghetti with marinara sauce, of course. Also wonderful in meatball sandwiches.


Irina said...

This is absolutely gorgeous.

avaserfi said...

I made them tonight and they were delicious! Thanks for the great recipe!!!

LadyDawn142 said...

This recipe is exactly what I will try next, in my new Solar Oven!

Marie Pech said...

DUDE! these are ridiculously TASTY. oh em gee. we just made these monday night for my friend's 28th birthday. 5 girls, chowing down on these! the panko is the best key ingredient here :) SO glad to have found your recipe. i seriously can't believe how easy they were to make. bravo!

Sarah said...

I LOVE the idea of baking meatballs rather than frying them. SO much easier. This would be a perfect contribution to this month's Shine Supper Club (the theme is pasta!).

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