Go Back

Classic Meatballs

Farah Abumaizar
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!
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine American, Italian
Servings 6 people
Calories 140 kcal

Ingredients
  

  • 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
 

  •  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.
  • Heat oven to 220 C (425 F). Line  baking pan with parchment paper and set aside.
  • 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.
  • 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.
  • 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.

Notes

You can use a mix of meats (1/2 beef 1/2 lamb)
Meatball size is up to you! You will just have to cook more or less depending on size- your best indicator is cutting into the meatballs and making sure they are cooked.
Keyword beef, italian, meatballs, pasta