Baked Meatballs
Recipe by: Cooks Illustrated Jan/Feb 2009, modified by the O’Connor clan
Servings: 5
| Amount |
Ingredient |
Prep Notes |
| 1 pound |
meatloaf mix |
|
| 1/4 cup |
heavy cream |
|
| 1 |
egg |
beaten |
| 2 slices |
white bread |
crusts removed and torn into chunks |
| 1 teaspoon |
onion powder |
|
| 1/8 teaspoon |
ground allspice |
|
| 1/8 teaspoon |
ground nutmeg |
|
| 1/8 teaspoon |
pepper |
|
| 1 teaspoon |
brown sugar |
|
| 1 teaspoon |
baking powder |
|
| 1 teaspoon |
salt |
|
- preheat oven to 400
- mix heavy cream, egg, and bread in a large bowl to form a paste
- add meatloaf mix, onion, allspice, nutmeg, pepper, brown sugar, salt, and baking powder, mixing with hand until well combined
- using a #70 cookie scoop or tablespoon, form meatballs onto tray (makes 40-50 small meatballs)
- bake 20-30 minutes until browned
- note: spices listed are for Swedish meatballs. It also works well for German meatballs. If you want other meatballs, consider omiting brown sugar and use different spices
- note: you can use 1/2 pound each lean ground pork and lean hamburger instead of the meatloaf mix
- note: these freeze well for up to 6 months
[Download PDF]