My Aunt Vicki always makes the best meatballs so I swiped this recipe from her. She told me the secret was in the eggs so the meatballs don’t taste dry. You can make the recipe smaller by reducing the recipe ingredients by half since three pounds is a lot of beef. If you cut the recipe in half, use two eggs per pound of beef.
You can also make this meatball recipe Keto by substituting the bread crumbs for crushed Baked Pork Rinds or use gluten free bread crumbs if your loved one has a gluten allergy.
There is a difference between Parmesan and Parmegiano-Reggiano cheese. U.S. Parmesan is a hard cheese aged a minimum of 10 months whereas the Parmigiano-Reggiano is aged over 2 years and only produced in certain provinces of Italy.
Whichever cheese you choose or can find in your local grocery, grate it fresh for the best flavor.
Use these meatballs as a main dinner dish by adding Tomato Sauce and Spaghetti. You can also use them as a side on their own with the Tomato Sauce for any Italian meal.
The cleanup shortcut is using aluminum foil to line the baking sheet pan before cooking. This saves the aggravation of scraping the pan later with all the fat that drips and hardens. So don’t forget this time-saving tip and that cleaning up after cooking is very romantic.
You May Need
Baking Sheet With Rack
Non-stick carbon steel baking sheet measures 10.25”x15.25” and includes raised wire rack to heat evenly underneath while the grease will drip away.
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Ingredients
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3 pounds ground beef
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6 large eggs
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1/2 cup Italian bread crumbs
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1 cup Parmesan cheese, freshly grated (or Parmigiano-Reggiano cheese)
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1/2 large onion, chopped
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sprinkled parsley
Servings: 9
Time: 60 minutes
Instructions
1
Download the recipe PDF from the red button above. In your Download folder, Click file to unzip. Right click on PDF to Open With > Adobe Reader.
Print the recipe by choosing File > Print.
Help
Preheat oven to 450℉. Line the baking sheet with aluminum foil. Top with the raised wire rack.
2
In a large bowl, mix the ground meat with the eggs until combined.
3
Freshly grate the Parmesan cheese. Don’t buy the pre-grated cheese.
4
Chop the onion into small squares as shown.
5
Add the bread crumbs, Parmesan cheese, and onion to the bowl, then mix well again.
6
Make into 2 inch balls with your hands by rolling and compressing. Place on top of the wire rack.
7
Sprinkle parsley on top and place in oven.
8
Bake for 40 minutes in oven until browned as shown.
9
Let the meatballs cool for 15 minutes on the pan. Remove and place in a new bowl or dish.
Remove the foil and see how much time you saved cleaning up all the fat drippings.
Nutritional Facts
Serving= 2 meatballs
Calories: 505
Protein: 34g
Carbohydrates: 6g
Fat: 39g
Rating
RomantiCraft > Recipes > Lunch Recipes > Aunt Vicki’s Meatballs
