How to Make Easy Super-Meatballs in Less Than an Hour
Oh... meatballs. We all want just the right meatballs, but they're not easy to perfect! Luckily, we can now have super-meatballs.
What makes them so super?
For starters, they're made with very lean beef, so you're not eating a ball of fat. The Worcestershire sauce used for flavoring is quite low in sodium, so you're not eating a bowl of salt, either. Did you notice the onions? They're packed full of flavor and anti-oxidants. And then there is the egg... adding a bit of extra protein while helping the meatballs retain their shape.
But perhaps most importantly, they taste pretty good!
- 3 lbs ground beef, 92% lean
- 3/4 cup red onion, finely diced
- 1 tbsp mixed steak seasoning
- 1 tsp garlic powder, optional
- 1 egg, large
- 1 tbsp Worcestershire sauce
- Pre-heat oven to 350 degrees F.
- Prepare a baking sheet on which you'll stack your meatballs. You might consider lining it with foil for easier clean-up.
- Finely dice 3/4 cup red onion (that's about half of a large onion).
- Beat egg to a fairly even runny consistency. I prefer to do this in a tall glass with a fork... seems to work well.
- Add Worcestershire sauce to egg and mix.
- In a large bowl, combine ground beef, diced onion, steak seasoning, and (optionally) garlic powder. Mix thoroughly to ensure spices are evenly distributed through the meat.
- Pour egg and Worcestershire sauce mixture into bowl. Mix well to ensure egg mixture has been evenly distributed through the meat.
- Following guidelines below, roll mixture into 24 meatballs. Place meatballs onto your baking sheet, spacing them evenly. Using four rows of six meatballs seems to work well.
- Bake meatballs at 350 degrees F for 30 to 35 minutes.
- Allow meatballs to cool for a minute or two before serving.
Or... Barbecue Them
Alternatively, these meatballs may be cooked on the barbecue over an open fire.
- Roast meatballs over direct medium-high heat for 5 minutes, turning frequently. The key is to allow the exteriors to brown up and sear slightly.
- Move to lower heat and roast an additional 15 to 20 minutes. If cooking over wood, closing the hood during this stage will add a nice infusion of smoke flavor.
Forming the MeatballsClick thumbnail to view full-size
|Serving size: 4 Meatballs|
|Calories from Fat||171|
|% Daily Value *|
|Fat 19 g||29%|
|Saturated fat 8 g||40%|
|Carbohydrates 3 g||1%|
|Sugar 1 g|
|Protein 43 g||86%|
|Cholesterol 155 mg||52%|
|Sodium 578 mg||24%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- The meatballs should be slightly moist when fully cooked through with very little to no pink in the middle. Check the meatballs' centers by poking them with a meat thermometer. The internal temperature should reach 160 degrees F.
- Serve with your favorite tomato or barbecue sauce, if you like.