This classic meatball recipe will never let you down, whether you serve them with marinara sauce and past, or as meatball subs.
I have not posted in a week or so as we were on vacation in Wisconsin. Went to visit my wonderful in-laws and had a great time there. Besides the great company there, we had great weather. Sure beats the 90 plus degree weather we came home to in GA! It’s going to be a long, hot summer….sigh.
Early on in married life, I tried to make meatballs but they seem to always come out not-so-good, so when I found the frozen variety I thought I struck gold! I will admit, I used them for many years before I tried making meatballs again.
I struck gold, again with the recipe below! The key is the fresh basil. It gives it a fresh homemade taste, or at least I think so. Don’t over bake them either, or they will taste dry and not-so-good.
Making homemade meatballs that are filled with fresh garlic and fresh basil is easy! Simmering the meatballs in marinara sauce will also give them more flavor as they soak up the goodness from the sauce.
Freezer tip: make a double batch of the meatballs. Flash freeze some, and then store in a freezer safe container in the freezer.
- 1 lb ground beef (I use 90% lean)
- 1 egg, beaten
- ½ cup oatmeal (or Panko bread crumbs)
- 1 small onion, minced
- 2 cloves garlic, minced
- 1½ tsp dried Italian seasoning
- salt and pepper to taste
- ¼ cup diced fresh basil (chiffionade the basil and then chop into smaller pieces)
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper, or spray a baking sheet with non-stick spray.
- Mix all ingredients together in a large bowl.
- For this batch, I used the Panko bread crumbs. Usually I use oatmeal but I didn't have any on hand this time.
- Form the ground beef mixture into meatballs about the size of a golf ball.
- Bake at 350 degrees for about 30 minutes, or till done.
- Serve with marinara sauce for spaghetti or use in making meatball subs.