Meatball Recipe
Oven baked meatballs are by far the easiest way to cook meatballs. Not only can you cook a lot all at the same time, you can also ensure that they are all cooked evenly throughout and that all of the meatballs are cooked the same. It is also nice that you do not need to hover over the skillet, flipping the meatballs. Instead, while they are baking in the oven, you can work on other parts of the meal.
Per 10 pounds of ground pork and beef
10 eggs
2 cups of water
3/4 pounds of parmesan cheese
1/8 of a cup of oregano
1/4 of a cup of garlic powder
1/8 of a cup of ground pepper
1/8 of a cup of onion powder
2 cups of bread crumbs
1/4 cup of parsley
1 – Mix all the ingredients together in a bowl.
2 – Knead the meat mixture so that everything is evenly mixed together.
3 – Roll the meat mixture into 1 1/2 inch meatballs and place on a baking sheet lined with parchment paper for easy clean up.
4 – Bake in a 400F oven until cooked through, about 20-24 minutes. The meatballs should all be evenly cooked and nicely browned on the outside.
There you go! Super Easy! Add to your spaghetti sauce or toss in your favorite sauce for use as an appetizer.
Did you know that meatball recipes go back to the Romans?
The classic cookbook by Apicius, compiled in the fifth century CE or earlier, includes a section on minces, mixtures of meat (peacock, pheasant, and rabbit were their favorites) with other ingredients. Some historians believe the first meatballs were made in Persia and are still around today as kofta.