I make 2 kinds of meatballs. Italian and Savory. Yes, the Italian meatballs are savory as well, but I separate them because of their ingredients.
The Italian Meatballs have additional seasonings that add more flavor to the Italian dishes. Whereas the Savory Meatballs are more neutral and can be used in a lot of non-Italian dishes.
I generally make these small like a gumball, but that is my personal preference. You can make them any size you like. But remember, if you make them larger, you will have to adjust your cooking time until they reach 165 in the center.
Savory Homestyle Meatballs
Roasted Savory meatballs can be used with gravy over rice, pasta, and potatoes. They are also great for cocktail meatballs or Swedish meatballs.
Ingredients
Instructions
Savory Meatball Instructions
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Savory Meatball Instructions
Measure your ingredients.
Preheat oven to 350 F
In a stand mixer:
Add wet ingredients and seasonings to the eggs and milk and blend until well mixed and salt is most likely dissolved.
Add ground beef about 1 pound at a time while mixing at a slow speed.
Add breadcrumbs and cheeses slowly so that they thoroughly mix with the wet meat mixture.
Continue to mix for another minute. Turn off the mixer.
Remove the bowl from the mixer stand and portion meatballs in 1-1/5 oz portions, about the size of golfballs, by rolling the mixture in your hands.
Arrange on 2 lined half-sheet pans. You can use aluminum foil or parchment lining paper.
Bake in the oven until 165 F or about 30-35 minutes.
By hand in a bowl:
Use a whisk for the wet ingredients and spices, then kneed the beef, bread crumbs, and cheeses by hand until thoroughly mixed.
After Cooking
Let meatballs cool and portion into vacuum seal bags for meals, seal, and freeze.
Note
You can substitute some of the beef with pork.
If frozen, thaw in the refrigerator the night before serving.
Reheat in sauce, oven, or pan with oil until at least 165 F.
