topic Re: Meatballs in Recipes

Meatballs

nana59 — Tue, 17 Mar 2020 15:09:00 GMT

out of boredom, i'm going to make meatballs today....i will bake them in the oven...need suggestions for oven temperature and baking time....every website i have checked is different...so i thought maybe you have a tried and true method...thank you....

Re: Meatballs

Misplaced Parisian — Tue, 17 Mar 2020 15:16:15 GMT

I'm no help. When I make meatballs they are lentil/mushroom meatballs. I bake at 375 for about 15 minutes. I eye ball it as to when to remove from the oven. Since the time and temp varied in the recipes you looked at....is there a happy medium to try and then check periodically to remove or add cooking time?

Re: Meatballs

kaydee50 — Tue, 17 Mar 2020 15:18:55 GMT

When I make meatballs I put them in the microwave and follow the recipe that came with it which has 12 meatballs taking about 10 minutes to cook. We love them!!!

Re: Meatballs

deepwaterdotter — Tue, 17 Mar 2020 15:19:22 GMT

I make golf-ball-sized balls and cook them at 400 degrees until the center reaches a temperature of 165 degrees, 20-25 minutes.

Re: Meatballs

msgb — Tue, 17 Mar 2020 15:30:27 GMT

There is a pretty good recipe I heard of that Giada makes that is turkey meatballs. Those who told me about this recipe say they turn out wonderfully everytime.

perhaps you can Google --Giade turkey meatballs.

Re: Meatballs

PINKdogWOOD — Tue, 17 Mar 2020 15:31:38 GMT

@nana59 I agree w/others - bake at 375/400 give them 15 minutes in a hot oven and begin to watch them. At 15-20 minutes you'll want to turn them over, another 10 minutes or so.

Make a bunch, freeze some after they've cooled.

Re: Meatballs

wagirl — Tue, 17 Mar 2020 15:36:33 GMT

I make them, freeze them and then cook them in the airfryer---oh my gosh----they turn out so great--kind of crusty and brown but not dry----need a good basic meatball recipe however--not loving the one I have----

Re: Meatballs

walker — Tue, 17 Mar 2020 16:31:26 GMT

I have been making/baking meatballs for a long time. I assume you have a recipe (?). I bake mine 25 minutes at 350.....always come out good.

Re: Meatballs

ScrapHappy — Tue, 17 Mar 2020 16:53:22 GMT

I make meatballs once a week. Bake @ 350 for 30 minutes turning halfway. I make meatballs about the size of a golf ball.

Re: Meatballs

deepwaterdotter — Tue, 17 Mar 2020 17:05:05 GMT

@wagirl

1 1/2 lbs ground beef

1 beaten egg

1/2 cup grated Parmesan

1/3 cup breadcrumbs

1 1/2 tsp garlic powder

2 tsp salt

1 tsp pepper

1/3 cup milk

2 tbsp dried parsley

Mix everything together. Shape into 2" balls and place on baking sheet. Bake at 400 degrees until centers reach 165 degrees, about 25 minutes.

Re: Meatballs

depglass — Tue, 17 Mar 2020 20:27:45 GMT

I make my meatballs with my meatloaf recipe, the one I got from Ann Landers many years ago. Her recipe had one package of Lipton onion soup mix per two pounds of ground beef. Then I throw in one or two eggs, bread crumbs, and chopped onion and green pepper that have gone into the microwave for two minutes to soften. S&P of course. Form into balls and bake at 375 until meat thermometer reads 165 or more. No pink meat for me.

Re: Meatballs

wagirl — Tue, 17 Mar 2020 20:34:38 GMT

@deepwaterdotter---simple and easy--I was over doing ingredients---thanks!!!!

Re: Meatballs

Starpolisher — Tue, 17 Mar 2020 20:47:52 GMT

@deepwaterdotter wrote:
@wagirl
1 1/2 lbs ground beef
1 beaten egg
1/2 cup grated Parmesan
1/3 cup breadcrumbs
1 1/2 tsp garlic powder
2 tsp salt
1 tsp pepper
1/3 cup milk
2 tbsp dried parsley

Mix everything together. Shape into 2" balls and place on baking sheet. Bake at 400 degrees until centers reach 165 degrees, about 25 minutes.

I make mine like this only I add about 3 Tbsp of soft butter to the mix. It makes them very moist and juicy.

Re: Meatballs

luvzchiz — Tue, 17 Mar 2020 20:52:17 GMT

@Misplaced Parisian @Your lentil mushroom meatballs sound delicious. Care to share the receipe or a meatball?

Re: Meatballs

ECBG — Tue, 17 Mar 2020 20:53:08 GMT

You ladies just reminded me I made meat balls years ago with a gravy with mushroom soup and dill. I let the meat balls warm in the sauce. I served it over egg noodles. It was wonderful!

Re: Meatballs

Misplaced Parisian — Tue, 17 Mar 2020 23:35:57 GMT

@luvzchiz wrote:
@Misplaced Parisian @Your lentil mushroom meatballs sound delicious. Care to share the receipe or a meatball?

@luvzchiz Due to social distancing I don't think I can share a meatball. Giggles. The recipe is from Cookie and Kate website. Hopefully I can post it below.

Vegetarian Lentil and Mushroom Meatballs

Author: Cookie and Kate
Prep Time: 45 mins
Cook Time: 35 mins
Total Time: 1 hour 20 minutes
Yield: 4 1x
Category: Main
Cuisine: Italian

★★★★★

4.7 from 42 reviews

Hearty vegetarian “meatballs” with just the right amount of spice. Serve with ample marinara sauce or pesto, on their own or on a bed of pasta. These make great leftovers (they taste even better a few hours later).

SCALE1x2x3x INGREDIENTS

1 cup dried brown lentils, picked over and rinsed
1 bay leaf
2 cups vegetable broth (or water)
8 ounces cremini mushrooms (or white mushrooms), sliced
1/2 cup old-fashioned oats
1/2 cup flat-leaf parsley leaves
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried terragon
2 tablespoons olive oil
1 medium white onion, chopped
3 to 4 garlic cloves, minced
1/4 cup red wine
1 tablespoon tamari soy sauce (optional)
2 eggs
sea salt and pepper to taste

INSTRUCTIONS

Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Combine lentils, bay leaf, and vegetable broth/water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes. (Don’t worry, you want the lentils to be a little undercooked.) Remove from heat, drain and let cool for a few minutes. Discard the bay leaf.
In a food processor, combine the mushrooms, oats, lentils, parsley and spices (oregano, red pepper flakes, thyme and tarragon). Pulse/blend until the mixture is pretty well pulverized but not mush (see photos).
In a large skillet over medium heat, warm the olive oil, then add the chopped onion and a pinch of salt. Cook, stirring often, until onions are translucent and turning golden at the edges, about 5 minutes. Add the garlic and cook, stirring, for about 30 seconds. Stir in lentil-mushroom mixture and cook until browned, about 5 minutes, stirring constantly.
Add red wine and soy sauce to skillet. Continue to cook, stirring constantly, until liquid has been absorbed. Remove from heat and, if you’re using a pan that retains heat like cast iron, transfer the mixture to a heat-safe bowl. Season with salt and pepper to taste. Allow the mixture to cool until it is comfortable to handle.
In a small bowl, whisk together two eggs, then thoroughly mix the eggs into the lentil and mushroom mixture. Use your hands to scoop up one small handful of the mixture at a time, shaping it into a golf-ball sized ball (about 1 1/2-inch diameter). Place each “meatball” onto the baking sheet, leaving an inch of space around each one (you should end up with 15 or more meatballs). Bake for 35 minutes, or until golden brown.

Re: Meatballs

Mom2Dogs — Wed, 18 Mar 2020 19:43:50 GMT

I usually use a 350 oven....and watch them until they are brown. I then transfer to a crock pot and add the other ingredients. I rarely cook them and put them in the crock pot the same day, but I only make them for the holidays.