A lot of meatball recipes out there contain eggs. My mother used to make her meatballs with eggs and chances are your mother did too. I use this base meatball recipe for different meatball dishes. If I make them for Italian dishes I also add herbs and Parmesan cheese to give them extra flavor. The bread soaked in milk in this recipes helps hold them together as well as help them stay moist. I like popping them into the oven to simplify things instead of frying.
For every 2 lbs of ground beef:
- 2 slices of bread soaked in milk (Drain any excess milk but keep fairly wet and break up as small as you can)
- 1 small grated onion
- 2 cloves garlic grated
- salt and pepper
Mix only until incorporated well and form into balls. I usually do between 1 and 2 inch size balls. For leaner ground beef I drizzle them with olive oil before baking.
Bake 400 degrees F for approximately 20 to 25 minutes depending on the size of the meatballs (15 for really small meatballs).
Add to sauces such as Sweet and Sour or Italian.