2lbground beefor 1 lb each of beef + pork or beef + turkey
1/4cWorcestershire sauce
1/2teaspoongarlic paste
1 1/4cfresh bread crumbs
1Tbparsley
1/2teaspoonblack pepper
1/2teaspoonsalt
Instructions
To begin, preheat your oven to 450 degrees.
In a mixing bowl, you’ll start with 2 pounds of ground beef. I generally use a lean cut, but not too lean. You do want some fat in there, because meatballs are not going to be fried, they will be baked. You can also use half beef and half ground pork if you like. I’ve also used beef & turkey on occasion. Most often though, I just go with all beef. Place the meat in the bowl and break it up with your fingers. Set it aside for now.
In a small dish, combine the Worcestershire sauce with the garlic paste. Whisk them together and then pour the mixture all over the meat. Set this aside for a moment.
Tear 2 or 3 slices of fresh bread into pieces. Toss them in your food processor and pulse until they are fine crumbs. You’ll need 1 1/4 cup of crumbs.
To the crumbs, add the parsley, black pepper, and salt. Give them a few pulses to combine them.
Form the mixture into balls that are about the size of a ping pong ball, or just over and inch and a half. Place them on a baking sheet that is lined with a silpat or parchment paper. You may need more than one, depending upon the size of your baking sheets. Pop these into your oven and bake for 20 minutes.
And just like that, you have perfect little meatballs!
Notes
To freeze the meatballs for future meals, allow them to cool to room temperature. Line a clean baking sheet with parchment, freezer or waxed paper. Place the meatballs on the sheet and stick the whole thing in your freezer. As soon as they are frozen, place them in a vacuum seal bag or bags for portions. By freezing the meatballs first, you can pull out all of the air without crushing the meatballs. If you don’t have a vacuum sealer, just use freezer bags.You can use these meatballs in spaghetti. Simmer them in some marinara for a meatball sub. You could even make them into appetizers by simmering them in barbecue sauce and serving with toothpicks. Use your imagination!