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Easy Super-Meatballs in Less Than an Hour

Updated on July 15, 2013

Cook Time

  • Prep time: 20 min
  • Cook time: 30 min
  • Ready in: 50 min
  • Yields: 24 meatballs (6 servings)

Ingredients

  • 3 lbs ground beef, 92% lean
  • 3/4 cup red onion, finely diced
  • 1 tbsp mixed steak seasoning
  • 1 tsp garlic powder, optional
  • 1 egg, large
  • 1 tbsp Worcestershire sauce

Tasty Goodness

Oh... meatballs. We all want just the right meatballs, but they're not easy to perfect! Luckily, we can now have super-meatballs...

What makes them so super?

For starters, they're made with very lean beef, so you're not eating a ball of fat. The Worcestershire sauce used for flavoring is quite low in sodium, so you're not eating a bowl of salt, either. Did you notice the onions? Packed full of flavor and anti-oxidants. And then there is the egg... adding a bit of extra protein while helping the meatballs retain their shape.

But, perhaps most importantly, they taste pretty good!

Instructions

  1. Pre-heat oven to 350 degrees F.
  2. Prepare a baking sheet on which you'll stack your meatballs. You might consider lining it with foil for easier clean-up.
  3. Finely dice 3/4 cup red onion (that's about half of a large onion).
  4. Beat egg to a fairly even runny consistency. I prefer to do this in a tall glass with a fork... seems to work well.
  5. Add Worcestershire sauce to egg and mix.
  6. In a large bowl, combine ground beef, diced onion, steak seasoning, and (optionally) garlic powder. Mix thoroughly to ensure spices are evenly distributed through the meat.
  7. Pour egg and Worcestershire sauce mixture into bowl. Mix well to ensure egg mixture has been evenly distributed through the meat.
  8. Following guidelines below, roll mixture into 24 meatballs. Place meatballs onto your baking sheet, spacing them evenly. Using four rows of six meatballs seems to work well.
  9. Bake meatballs at 350 degrees F for 30 to 35 minutes.
  10. Allow meatballs to cool for a minute or two before serving.

Or... Barbecue Them

Alternatively, these meatballs may be cooked on the barbecue over an open fire.

  • Roast meatballs over direct medium-high heat for 5 minutes, turning frequently. The key is to allow the exteriors to brown up and sear slightly.
  • Move to lower heat and roast an additional 15 to 20 minutes. If cooking over wood, closing the hood during this stage will add a nice infusion of smoke flavor.

Forming the Meatballs

Click thumbnail to view full-size
Dice the onions as finely as you can.  The smaller the onions are, the easier it'll be to get them to mix into the meat... and the better the meatballs will stick to themselves.You have three pounds of meat to work with.  I find it helpful to split the meat into three sections (about a pound each), then split each section into eight pieces.Yes, you'll need to roll the meatballs manually.  Any self-respecting cook will tell you that...  Cup your hands (one over the other) to squeeze the meat, rolling it into a ball.Take care to apply enough pressure that the mixture sticks to itself but not so much pressure that it oozes out of your hands.  The key is to roll the meatballs evenly.Do you notice there are no visible "seams" on these meatballs?  These will stick to their shape tightly while cooking and shouldn't (under normal circumstances) fall apart.
Dice the onions as finely as you can.  The smaller the onions are, the easier it'll be to get them to mix into the meat... and the better the meatballs will stick to themselves.
Dice the onions as finely as you can. The smaller the onions are, the easier it'll be to get them to mix into the meat... and the better the meatballs will stick to themselves.
You have three pounds of meat to work with.  I find it helpful to split the meat into three sections (about a pound each), then split each section into eight pieces.
You have three pounds of meat to work with. I find it helpful to split the meat into three sections (about a pound each), then split each section into eight pieces.
Yes, you'll need to roll the meatballs manually.  Any self-respecting cook will tell you that...  Cup your hands (one over the other) to squeeze the meat, rolling it into a ball.
Yes, you'll need to roll the meatballs manually. Any self-respecting cook will tell you that... Cup your hands (one over the other) to squeeze the meat, rolling it into a ball.
Take care to apply enough pressure that the mixture sticks to itself but not so much pressure that it oozes out of your hands.  The key is to roll the meatballs evenly.
Take care to apply enough pressure that the mixture sticks to itself but not so much pressure that it oozes out of your hands. The key is to roll the meatballs evenly.
Do you notice there are no visible "seams" on these meatballs?  These will stick to their shape tightly while cooking and shouldn't (under normal circumstances) fall apart.
Do you notice there are no visible "seams" on these meatballs? These will stick to their shape tightly while cooking and shouldn't (under normal circumstances) fall apart.

Nutrition Info

Nutrition Facts
Serving size: 4 Meatballs
Calories 346
Calories from Fat171
% Daily Value *
Fat 19 g29%
Saturated fat 8 g40%
Carbohydrates 3 g1%
Sugar 1 g
Protein 43 g86%
Cholesterol 155 mg52%
Sodium 578 mg24%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Enjoy!

  • The meatballs should be slightly moist when fully cooked through with very little to no pink in the middle. Check the meatballs' centers by poking them with a meat thermometer - internal temperature should reach 160 degrees F.
  • Serve with your favorite tomato or barbecue sauce, if you like.

What do you think?

4 stars from 2 ratings of Easy Super-Meatballs

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    • Paul Edmondson profile image

      Paul Edmondson 4 years ago from Burlingame, CA

      These sound really good to me. I've been making a lot of things from scratch and need to put meatballs on the list. Love the pictures.

    • Eddie Dagstanyan profile image
      Author

      Eddie Dagstanyan 4 years ago from California

      Thanks, Paul! They turn out well, in my humble opinion. I hope you'll like them as much as I do. :)

    • heidithorne profile image

      Heidi Thorne 4 years ago from Chicago Area

      I might even be able to do this one. Thanks for sharing the tips!

    • Eddie Dagstanyan profile image
      Author

      Eddie Dagstanyan 4 years ago from California

      Sure thing, Heidi. Enjoy! :)

    • Vacation Trip profile image

      Susan 4 years ago from India

      Wow. Great recipe. Thanks for sharing. Voted up.

    • Eddie Dagstanyan profile image
      Author

      Eddie Dagstanyan 4 years ago from California

      Thank you, Susan. :)

    • Barbara Kay profile image

      Barbara Kay Badder 3 years ago from USA

      It looks good. I'm pinning it on my recipe board at Pinterest.

    • Eddie Dagstanyan profile image
      Author

      Eddie Dagstanyan 3 years ago from California

      Thanks, Barbara!

    • Ms LaLa2014 profile image

      Ms Quick 22 months ago from Fayetteville, NC

      Ummm looks good and you gave simple instructions! Are there any side dish suggestions?

    • Eddie Dagstanyan profile image
      Author

      Eddie Dagstanyan 22 months ago from California

      Thanks, Ms LaLa2014! I like to have these with roasted carrots and garlic (http://hub.me/afCkd). Enjoy!

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