Big Beefy Meatballs Recipe

Recipe By Slurrp

These big beefy meatballs are a hearty and delicious dish that will satisfy any meat lover. Made with a combination of ground beef, breadcrumbs, and seasonings, these meatballs are full of flavor and have a tender and juicy texture. They are perfect for serving with spaghetti and marinara sauce or as a filling for meatball subs. These meatballs can be made ahead of time and stored in the refrigerator or freezer for later use. Serve them hot with your favorite sauce and enjoy!

4.6
30 Rating -
Rate
Non Vegdiet
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
Big Beefy Meatballs
plan
Bookmark

ingredients serve

Ingredients for Big Beefy Meatballs Recipe

  • 1 pound Ground Beef
  • 1/2 cup Breadcrumbs
  • 1/4 cup Grated Onion
  • 2 cloves Cloves Garlic, Minced
  • 2 tablespoon Chopped Parsley
  • 1/4 cup Grated Parmesan Cheese
  • 1 Egg
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 tablespoon Olive Oil

Directions: Big Beefy Meatballs Recipe

Cooking Directions

  • STEP 1.In a large bowl, combine ground beef, breadcrumbs, grated onion, minced garlic, parsley, Parmesan cheese, egg, salt, and pepper.
  • STEP 2.Mix the ingredients together until well combined, but be careful not to overmix as it can make the meatballs tough.
  • STEP 3.Shape the mixture into large meatballs, about 2 inches in diameter.
  • STEP 4.Heat a large skillet over medium heat and add olive oil.
  • STEP 5.Place the meatballs in the skillet and cook until browned on all sides, about 8-10 minutes.
  • STEP 6.Once the meatballs are browned, transfer them to a baking dish and bake in a preheated oven at 375掳F for 15-20 minutes, or until cooked through.
  • STEP 7.Serve the meatballs hot with your favorite sauce and enjoy!

Cooking Tips

  • For extra flavor, you can add some finely chopped herbs like basil or oregano to the meatball mixture.
  • To ensure the meatballs stay juicy, avoid overcooking them. Cook until they are just cooked through.
  • If you prefer a crispy exterior, you can broil the meatballs for a few minutes after baking.

Storage and Serving

  • Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
  • To freeze the meatballs, place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or bag and store for up to 3 months.
  • To reheat the meatballs, you can microwave them for a quick option or warm them in a saucepan with your favorite sauce.
  • Serve the meatballs with spaghetti and marinara sauce, or use them as a filling for meatball subs.
Nutrition
value
691
calories per serving
42 g Fat59 g Protein17 g Carbs11 g FiberOther

Current Totals

  • Fat
    42g
  • Protein
    59g
  • Carbs
    17g
  • Fiber
    11g

MacroNutrients

  • Carbs
    17g
  • Protein
    59g
  • Fiber
    11g

Fats

  • Fat
    42g

Vitamins & Minerals

  • Calcium
    76mg
  • Iron
    9mg
  • Vitamin A
    2389mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    15mg
  • Vitamin B6
    2mg
  • Vitamin B9
    133mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    94mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    157mg
  • Manganese
    < 1mg
  • Phosphorus
    600mg
  • Selenium
    34mcg
  • Zinc
    13mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp