These meatballs are baked because itʼs less work and generates less waste. When meatballs are fried, youʼll always lose a little bit that sticks to the pan.
Serves: 4Hands-on: 20 minutesTotal: 50 minutesDifficulty: Medium
- 1 Tbsp. olive oil
- 1⁄2 cup finely chopped onion
- 2 Tbsp. tomato paste
- 2 Tbsp. water
- 3⁄4 cup dried breadcrumbs
- 1⁄4 cup grated Parmesan cheese
- 1 tsp. dried Italian seasoning
- 1⁄8 tsp. ground nutmeg
- 1 large egg
- 1 lb. ground beef
- Preheat oven to 350°F. In small saucepan, heat olive oil over medium heat. Add onion; cook and stir until onion is tender, about 4 minutes. Stir in tomato paste, lower heat to low, and cook, stirring occasionally, until the tomato paste begins to brown in spots (this adds a rich flavor to the meatballs).
- When the tomato paste has begun to brown, add water to the saucepan; stir to loosen brown bits from the pan. Then remove the mixture to a large bowl. Add the breadcrumbs, cheese, Italian seasoning, nutmeg, and egg and mix well. Then add the ground beef, working gently with hands to combine.
- Form into 16 meatballs and place them on a broiler pan. Bake for 30 minutes or until meatballs are thoroughly cooked (165°F). Use immediately in a recipe or cool and chill for 1 day before using. Freeze for up to 3 months.