Basic Meatballs

Recipe Directions

Cooking oil spray
2 pounds extra-lean ground beef
1 cup dry plain bread crumbs
2 large eggs
1/3 cup milk*
1 teaspoon onion powder
1 teaspoon dried basil leaves
1 teaspoon salt
½ teaspoon ground black pepper

Preheat oven to 375 degrees F. Line bottom part of an oven broiler pan with foil for easier cleanup. Spray rack portion of the pan with cooking oil spray.

Place beef in a 2-quart or larger bowl. Add breadcrumbs, eggs, milk, onion powder, basil, salt, and black pepper. Mix well with a spoon or your hands.

Form 48 balls from meat mixture, preferably using a cookie dough scoop, and give each a quick roll with your hand to make it smooth. (If you don't have a cookie dough scoop, use a heaping tablespoon of meat.) Place each meatball on rack portion of broiler pan as you form it.

Bake meatballs for 35 to 40 minutes or until brown and cooked through. Serve at once, or store for future recipes.*

* Cooking Notes

Skim, low-fat or whole milk can be used.

The best way to mix meatballs quickly is to use your hands, and it's difficult to get a well-formed meatball without a quick roll with the hands. Because of the bacteria concern with raw meat, wash your hands well. Also spray any kitchen surfaces raw meat may have touched with antibacterial spray.

Meatballs can be refrigerated for up to 2 days or frozen for 2 to 3 months. Refrigerate or freeze in airtight containers or freezer bags. (If using bags, lay flat to freeze.) To defrost frozen meatballs, place on a microwave-safe plate, and microwave on defrost setting until fully thawed. Or, place frozen meatballs in refrigerator overnight.