Easy Weeknight Meatballs

Meatballs are one of our favorite things to cook in bulk because you can flavor them in so many ways and put them on a variety of carbohydrate driven foods from pasta to a 6inch french loaf. With the natural umami flavor of the beef, the sauce you put on will most of the time always work like marinara, thai chili, or BBQ. So we suggest this first go around to keep it simple. Serve these meatballs up tonight with a portion of pasta and marinara and tomorrow a french loaf with bbq sauce and extra veggies as a sandwich. If you have leftovers this would be excellent in a soup!

What You Need

2 Eggs

¼ c. Grated Yellow Onion

4 Cloves Garlic, minced

1 tsp. Salt

1 tsp. Pepper

1 tsp. Worcestershire

¼ tsp. Crushed Red Pepper Flakes

⅓ c. Ultrafiltered Skim Milk

1 c. Panko bread crumbs

1 lb. 93/7 Ground Beef

1 lb Ground Pork

Optional: Any additional herbs you desire

 How It’s Made:

  1. In a large bowl whisk together eggs

  2. Add in grated yellow onion, minced garlic, salt, pepper, worcestershire, pepper flakes, and milk and combine

  3. Add the beef, pork, and breadcrumbs to the mixture and using your hands, combine loosely as to not compact the meat mixture

  4. Make 1 inch meatballs with mixture

  5. Heat a cast iron over medium-high heat

  6. Preheat the oven to 350 degrees

  7. Cook meatballs on 4 sides, turning them every 2-3 minutes

  8. Place meatballs back in cast iron and cook for 5-10 minutes until the internal temperature is 155 degrees

Serves 8

Nutritional Facts:
Plate icon

Calories 262
Total Fat 14g
Cholesterol 120mg
Sodium 410mg

Carbohydrates 8g
Fiber 0.5g
Sugar 0.5g
Protein 25g

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