Baked Weekend Meatballs

“No it doesn't take the whole weekend to make! I've combined recipes #173026 and #84957 and modified them so much it's taken a life of it's own... enjoy!”
READY IN:
30mins
SERVES:
6
YIELD:
28-32 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Generously spray cookie sheet with non-stick spray. I prefer using a sprayed broiling rack so the grease separates from the meatballs.
  3. Mix all ingredients; should be 'moist' but not 'sloppy' -- add a bit more breadcrumb if necessary.
  4. Form into meatballs, about inch and a half across or so
  5. Plan ahead! Slightly flatten a dozen meatballs so they don't roll away when you make sandwiches --
  6. Place on sprayed sheet or rack close together without touching.
  7. Bake 15-20 minutes or until done through.
  8. Serve on top of pasta with favorite sauce; they are *awesome* on long rolls with sauce and mozzarella or provolone.
  9. * Note: Can substitute some/all Romano cheese for shredded Parmesan cheese.
  10. * Number of meatballs and cooking length is dependent on how big you make them.

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