My Meatball Recipe

Sophia's Modern Twist on Meatballs

Most recipes call for a fatty mix of meats...but we like leaner meat.

This can make 12 meatballs which is four servings, but we often get 18... or 24... depending on how big/small we make them. Bake and then freeze  in air tight container for a quick future meal. (Thaw and warm in sauce 30 minutes before cooking to add more flavor or eat plain for snacks)

To bake set oven at 350 degrees. Spray a cookie sheet with cooking spray. OR for easier clean up, line pan with foil, and spray that with cooking spray. Takes about 15 - 20 minutes to prep and 20 - 25 minutes to bake. Use an oven thermometer if you are not sure about your oven accuracy as mileage may vary.

 1 pound extra lean ground beef we use 93% lean sirloin

EDITED: For the holidays, I used 80% beef...more tender and flavor! I may not go back to the leaner...I blot with paper towels as they cooled.

 1 teaspoon salt
 ¼ cup finely diced onion (Omit if you don't like onion)

 1/4 teaspoon garlic powder (Omit if you don't like garlic)
 2 Teaspoons of  Italian seasoning   (or your mix of basil, oregano, thyme, etc)        
 ½  teaspoon  dried basil

 1  Tablespoon Worcestershire sauce 
 1/3 cup skim milk or water to moisten the bread crumbs unless you use fresh bread...but with such a low fat meat, needs  moisture.

 1 egg, beaten 

 1  cup Unseasoned low sodium bread crumbs ( I use unseasoned Panko, 40 mg sodium 1/2 cup)  but have also substitute quick cooking oatmeal)

Never use the seasoned breadcrumbs as they will ruin the flavor of these.

Most bread crumbs are insanely high in sodium! If you should substitute oatmeal, the texture maybe be different depending on the oats.

I use a mortar pestle for my dried herbs to release more flavor but that is a personal thing, and then mix with the bread crumbs or oats.

Put meat in mixing bowl and add all the ingredients in this order:

Dry mixture, then wet and then egg. ( I sometimes beat the egg with the worcestershire)

Mix together by hand or if you have a stand mixer, use the flat beater on lowest speed to mix up. I like to let my mixture sit in the fridge for an hour or so to firm up if I have time, but you can certainly make them right away if you don't like handling super cold things. I wear disposable gloves sometimes. Mix it slowly just to incorporate ingredients. Overmixing will make for tough meatballs.

Then make golf ball sized meatballs and bake for about 18- 20 minutes at 350 degrees.  If in doubt for doneness, check center of meatball to make sure it's not still pink.  I use a kitchen scale and make each ball 1 ounce but we use a scale for EVERYTHING. Great portion control, too.

Heat  meatballs in Marinara sauce for 30 minutes before serving or pop the cooled meatballs in freezer for later use with pasta or in a sandwich...when thawed add some flavor with home made sauce or Prego or whatever your choice.