These are easy to make and very versatile – just add a sauce and some pasta and you are ready to go. Or use with our Waikiki Meatballs recipe or Tomato Basil Meatball soup recipe. Make some ahead and pop in the freezer to be ready for those days when you are pressed for time.
Cook Time: 30 Minutes
- 1 ½ lbs. Creekstone Farms ground beef
- 2/3 cup crushed saltine cracker crumbs or bread crumbs
- 1/3 cup minced onion
- 2 teaspoons minced garlic
- 1 egg
- ¼ cup milk
- 1 teaspoon ginger
- ½ teaspoon salt
Heat oven to 350 degrees. In a large bowl, combine ground beef, cracker crumbs, onion, egg, mild, ginger and salt. Shape mixture by rounded tablespoons into meatballs.
Place on baking sheet or on rack and bake for 25-30 minutes. Can be frozen for up to six months.
For Italian style meatballs, delete the ginger and add ¼ cup milk, 3 eggs, 6 ounces of grated Romano, and 2 Tablespoons each of fresh Italian parsley and basil leaves, chopped. Shape into meatballs roughly the size of golf balls and bake for 35-40 minutes.
Note: we used ground chuck for this recipe but ground round or sirloin will work as well.