Here is a recipe that should be a standard for anyone who enjoys spaghetti and meatballs, or meatball sandwiches. This is a very simple, tasty baked meatball. The beauty of this recipe that it is so quick and simple in that there is no standing over the stovetop frying batch after batch of meatballs with grease spattering every which way. Of course, you do still have to roll the meatballs out but I actually find that quite therapeutic. Once that's done, you simply place them in a baking pan, throw them in the oven for 1/2 hour and presto, a lovely batch of meatballs
Baked Meatballs1 lb. ground beef
1 onion, finely chopped (I actually grate mine for a wonderful fine mince, along with the onion juice)
3/4 cups bread crumbs (I use dried, seasoned crumbs)
1 egg, beaten to blend
1 1/2 Tbsp grated Parmesan cheese
1 tsp. salt
1 tsp. ground black pepper
Preheat oven to 350 degrees. Grease a 9 x 13 glass baking dish. Mix together all of the ingredients well. Wet hands and form meat into 1 inch balls (around the size of ping pong balls). Place in baking dish and bake until cooked through, about 30 minutes. Makes approximately 30 meatballs. I often double this recipe and put one batch in a freezer bag to be used at a future date.
