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Meatballs are one of the easiest things to make. And versatile: they can be added to pasta like spaghetti, ziti or penne and spaghetti sauce for a meal, put in a sub roll as a sandwich, or eaten on their own with spaghetti sauce or a glaze! And this recipe is particularly healthy when meat with lean ground turkey or ground chicken. I make a batch or 20 meatballs using 2 to 4 lbs of ground meat and freeze the extras for later.
Costco, Sam's Club, BJ's and your local grocery store all have ground beef, ground turkey and ground chicken year round.
Total time: about 40 minutes
Cooks for about: 20 minutes
10 meatballs (about the size of a golf ball) per pound of ground meat
Easy to make!
Preheat the oven to 400 degrees F.
Finely dice 2 onions.
Mix all of the ingredients in a mixing bowl. Be sure to wash your hands afterwards as raw ground meats contain harmful bacteria.
Line the cooking pan (with a sheet of aluminum foil and coat with your choice of oil, spray, butter, etc.
Make the meatballs by hand, about the size of a golf ball, but you can make them larger or smaller, if you like.
I use a remote meat thermometer that beeps when the meat reaches 170 F. Most meats need to reach 165 F to be safe, I go the extra 5 degrees, size not all meatballs may be the same size and done the same.
Let them cool to serving or storing temperature for a 5 minutes, then either serve them or freeze them!