Perfect Meatballs

    Recipe Picture:Perfect Meatballs
    46

    Perfect Meatballs

    (3491)
    40min


    2611 people made this

    If you are looking for something tasty and spicy these are the meatballs for you. Cover with your favourite sauce and serve with pasta or in crusty garlic bread rolls.

    Ingredients
    Serves: 4 

    • 500g extra lean beef mince
    • 1/2 teaspoon sea salt
    • 1 small onion, diced
    • 1/2 teaspoon garlic bread seasoning
    • 1 1/2 teaspoons Italian herb mix
    • 3/4 teaspoon dried oregano
    • 3/4 teaspoon chilli flakes
    • 1 dash Tabasco sauce
    • 1 1/2 tablespoons Worcestershire sauce
    • 1/3 cup (85ml) skim milk
    • 1/4 cup (30g) grated Parmesan cheese
    • 1/2 cup (60g) bread crumbs

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat an oven to 200 degrees C.
    2. Place the beef into a mixing bowl and season with salt, onion, garlic bread seasoning, Italian herb mix, oregano, chilli flakes, chilli sauce and Worcestershire sauce; mix well.
    3. Add the milk, Parmesan cheese and bread crumbs. Mix until evenly blended then form into 4cm meatballs and place onto a baking tray.
    4. Bake in the preheated oven until no longer pink in the centre; 20 to 25 minutes.
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    Reviews and Ratings
    Global Ratings:
    (3491)

    Reviews in English (2447)

    Trace223
    0

    Made these for a party and served with peanut satay sauce on the side. Very tasty and disappeared pretty quickly. Nice, easy and a fast recipe to make if time is an issue. Thank you for sharing.  -  04 Jul 2014

    by
    1667

    If you want to try bringing this to an even better state of Nirvana: Use only 1/2 lb of beef and add 1/2 pound of ground pork. Also replace skim milk with 1/2 a cup of ricotta cheese. I think you'll find you'll have some moister more flavorful meatballs.  -  05 Apr 2010  (Review from Allrecipes USA and Canada)

    by
    1477

    I've been using LTH's recipe for some time now and its my staple. I have subbed an egg for the milk without any problems. Also, I never have seasoned bread crumbs so I just up the Italian seasoning (can't tell you by how much cause I don't measure this recipe anymore). If I'm just making this for myself, I add some additional sriacha for more heat (or if I don't have the Frank's at home) I bake these on a slightly greased cookie sheet and flip halfway. These freeze great cooked or raw. Oh and I've used 80/20, 90/10, and 95/5 beef with these and they've all turned out great. Thanks for the recipe!!!  -  05 Mar 2010  (Review from Allrecipes USA and Canada)

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