Ingredients for Best Meatballs
- 1 lb ground sirloin
- 1 large egg
- Italian Seasoned Breadcrumbs
- 1/4 cup finely chopped onion
- Garlic Cloves
- Crushed Red Pepper Flakes
- Worcestershire Sauce
- Flat Leaf Parsley
- Parmigiano
- Coarse Salt
- Black Pepper
How to Make Best Meatballs
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, gently combine 1 lb ground sirloin with 1/2 cup breadcrumbs, 1 large egg, 1/4 cup finely chopped onion, 2 cloves minced garlic, 1 teaspoon dried parsley, 1/2 cup grated Parmesan cheese, 1/4 teaspoon red pepper flakes (or more, to taste!), 1 tablespoon Worcestershire sauce, salt, and pepper to taste.
- Mix until just combined; be careful not to overmix. Overmixing can result in tough meatballs.
- Divide the meatball mixture into 16 equal portions.
- Roll each portion into a 1.5-inch meatball.
- Arrange the meatballs evenly spaced on a large, nonstick baking sheet.
- Bake for 12-15 minutes, or until the internal temperature reaches 160°F (71°C). Use a meat thermometer to ensure they're cooked through.
- Serve your delicious meatballs with your favorite pasta sauce, over spaghetti, or in a hearty meatball sub!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
13g
Fat
38g
Carbs
8g
