Basic Meatballs

Get Ready
Start with 1 lb Lean or Extra Lean Ground Beef.

Or, substitute ground beef with ground turkey or chicken
Seasoning & Mixing
Lightly combine meat with:

• 1 egg (lightly beaten)
• ½ cup dry bread crumbs
• ⅓ cup finely grated carrot and shredded onion,
• 1 tbsp. Worcestershire sauce
• ½ tsp EACH salt and pepper

Cook’s Notes:

Bread crumbs and egg are more than just binders and fillers, they enhance flavour and tenderness too. Crushed saltines can work instead of crumbs.
Grating the onion and carrot (instead of chopping it) helps it cook through instead of staying raw-tasting and crunchy.
Taking Shape
Use a 1 tbsp. measure to scoop and form into about thirty 1 inch meatballs.

Place in a single layer on foil or parchment paper lined rimmed baking sheet.
Cook’s Notes:
Use a light hand when combining ingredients and forming meatballs for the most tender, juicy results.
Lining the baking sheet with foil or parchment makes cleanup easy.
Cooking Meatballs
Bake at 400°F for 15 to 20 minutes, until digital rapid-read thermometer inserted into the centre of several meatballs reads 160°F.
Cook’s Notes:
Meatballs can also be cooked in a non-stick skillet using 1 tbsp. vegetable oil or poach them in a soup, dropping into simmering broth for 15 to 20 minutes.

Testing doneness with a thermometer is the best way to know ground beef is cooked through.
Freezer stock-up:  Cooked meatballs can be frozen for up to 3 months for use later. Thaw and heat in the microwave or wrap in foil and re-heat in the oven.

Beyond basics

Add the following to the basic recipe (above):

• Italian: 2 tbsp. pizza sauce and 1 tsp. dried oregano. Serve with tomato sauce.
• BBQ: 1 tbsp. chili powder and 2 garlic cloves (minced). Serve with salsa.
• Argentine: ¼ cup EACH salsa and chopped fresh cilantro and ½ tsp (2 mL) EACH chili powder and ground cumin.