This is undoubtedly one of the best ways to prepare ground beef. Not only does it take WAY less time than meatloaf {which, by the way, I use the same recipe for} but it's just something different when you aren't in the mood for a burger. I love the way meatloaf is tender and flavorful and juicy, unlike a hamburger where you have a nice crispy crust.
Meatballs are also very versatile. Make a double batch and put leftovers in the freezer for another meal option. Not just for your spaghetti, they can be used in soups, sandwiches and served with a variety of toppings.
For now, here's your basic meatball recipe. I like to use oatmeal instead of bread crumbs, but that's just because I HAVE oatmeal and don't have breadcrumbs! Same difference. Experiment a little. They're a pretty forgiving little morsel.
| 1 | lb lean (at least 80%) ground beef |
| 1/2 | cup Progresso® Italian-style bread crumbs |
| 1/4 | cup milk |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon Worcestershire sauce |
| 1/4 | teaspoon pepper |
| 1 | small onion, finely chopped (1/4 cup) |
| 1 | egg |
Mix ingredients together. Spray a 9x13" glass pan and bake about 20-ish minutes @400 degrees F.
When you take them out, let them rest about 10 minutes so the juices in the pan reabsorb for JUICY, tender meatballs.
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