Baked Meatballs

Name: Baked Meatballs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 30
Ingredients: Beef (ground) 0.9 lb; Sausage 7.1 oz; Garlic ½ clove; Stale bread (crumb only) 3.5 oz; Pecorino cheese (to be grated) 1.4 oz; Eggs 2; Parsley 1 tuft; Grana Padano PDO cheese 2.1 oz; Fine salt to taste; Black pepper to taste; Extra virgin olive oil 2 spoonfuls; Meat broth 5.3 oz

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355.9

Calories per serving

Energy Kcal 355.9
Carbohydrates g 10.7
of which sugars g 1.9
Protein g 28.7
Fats g 22
of which saturated fat g 9.2
Fiber g 156
Cholesterol mg 0.9
Sodium mg 550

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Makes: 30 pieces
Cost: Average

PRESENTATION

Often served fried or with sauce, meatballs are one of the most beloved main courses. But have you ever tried baking them? If you haven't because you were afraid they would be too dry, with our recipe you will achieve a truly succulent result! The mixture is the classic one, enriched with sausage and cheese for truly tasty meatballs. Baked in the oven, thanks to the addition of the broth, the meatballs will be tender and juicy. Round and soft, these meatballs will please everyone, adults and children alike, thanks to their bold flavor, and preparing them will be really simple. Serve the baked meatballs with mashed potatoes or a simple mixed salad.

Here are other meatball recipes to try:

White Meatballs
Meatballs with sauce
Rustic Fried Meatballs
Roman-style Meatballs
Cacciatore meatballs

INGREDIENTS: Beef 0.9 lb (400 g) - (ground); Sausage 7.1 oz (200 g); Garlic ½ clove; Stale bread 3.5 oz (100 g) - (crumb only); Pecorino cheese 1.4 oz (40 g) - (to be grated); Eggs 2; Parsley 1 tuft; Grana Padano PDO cheese 2.1 oz (60 g); Fine salt to taste; Black pepper to taste; Extra virgin olive oil 2 spoonfuls; Meat broth 5.3 oz (150 g)

Preparation

How to prepare Baked Meatballs

To prepare the baked meatballs, first transfer the stale breadcrumbs into a bowl 1. Add water to cover it 2 and let it soak for a few minutes 3.

In the meantime, finely chop the garlic and parsley 4. Now take the sausage, cut the casing and remove it 5. Then transfer the sausage meat into a bowl, crumbling it with your hands 6.

In the same bowl, add the ground meat 7, the well-squeezed breadcrumbs 8, and the eggs 9.

Now add the previously chopped garlic and parsley 10, the grated Parmigiano Reggiano and Pecorino 11. Knead well with your hands 12.

Season with salt and pepper 13 and knead again until you get a homogeneous mixture 14, it will take at least 5 minutes. Now cover with a plate and place in the fridge for 15 minutes. After the resting time, you can form the meatballs. For each, you will need about 1 oz of mixture and you should give them a spherical shape, by rolling the mixture between your hands 15.

Arrange them on a tray as you go 16, you will get 30. Now grease a baking dish and place the meatballs inside 17, then pour in the warm broth 18.

Bake in a preheated conventional oven at 355°F for 15 minutes, then take out the meatballs and turn them 19. Bake for another 15 minutes at the same temperature with the convection mode. Take out 20 and serve your hot meatballs with the cooking sauce 21.

How to store

The baked meatballs can be stored for a couple of days in the fridge.

The covered mixture can last up to 12 hours in the fridge.

The raw meatballs can be frozen and thawed before use.