Meatballs are a universally enjoyed dish with unknown origins. The type of meat used for meatballs varies from place to place based on availability. During the early years of America, meatballs were most likely made from leftover meat; however, the invention of the meat grinder in the 19th century allowed cooks to begin using fresh meat to prepare meatballs. Over the years a variety of different meatball recipes have been created and enjoyed in numerous ways, including in soups, sandwiches, over rice, with pasta, and on their own.
Recipe Servings: 4
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- meatballs
- Nonstick cooking spray, as needed to grease dish
- 2 cups dry breadcrumbs
- 1 cup milk
- 2 lbs ground beef
- 1 large egg, lightly beaten
- 1½ tsp salt
- ¾ tsp ground black pepper
- 1 tsp garlic powder
- 1½ tsp chili powder
- ½ cup yellow onion, finely chopped
- sauce
- 1 cup ketchup
- 1 cup brown sugar, packed
- ¼ cup yellow onion, finely chopped
- 2 tsp white vinegar
- 2 tsp liquid smoke
Directions
- Meatballs
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish using nonstick cooking spray.
- Combine the breadcrumbs and milk in a medium bowl. Let it sit for about 8 minutes or until the crumbs have absorbed the milk.
- Add the beef, egg, salt, pepper, garlic powder, chili powder, and onion to the breadcrumb mixture and stir until the ingredients are evenly incorporated.
- Form the meat mixture into 1½-inch balls and arrange them in a single layer in the prepared baking dish.
- Sauce
- Stir together the ketchup, brown sugar, onion, vinegar, and liquid smoke in a small bowl.
- Pour the ketchup mixture evenly over the meatballs.
- Bake the meatballs uncovered for about 60 minutes or until they reach an internal temperature of 160°F.
- Remove the meatballs from the oven and serve immediately.
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