Ingredients with Measurements:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
Special equipment needed:
- Mixing bowl
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, parsley, rosemary, thyme, salt, and black pepper.
3. Mix the ingredients together until well combined.
4. Using your hands, form the mixture into small meatballs, about 1 inch in diameter.
5. Place the meatballs on a baking sheet lined with parchment paper.
6. Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and golden brown on the outside.
7. Remove the meatballs from the oven and let them cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
400°F
Serving size:
This recipe makes about 20 meatballs, serving size is 4 meatballs per person.
Nutritional information:
Calories: 210
Total Fat: 12g
Saturated Fat: 4g
Cholesterol: 80mg
Sodium: 470mg
Total Carbohydrates: 8g
Dietary Fiber: 1g
Sugars: 1g
Protein: 18g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Grated Pecorino Romano cheese can be used instead of Parmesan cheese.
- Dried herbs can be used instead of fresh herbs, but use half the amount.
Variations:
- Add minced garlic to the meatball mixture for extra flavor.
- Serve the meatballs with a tomato sauce or gravy.
- Make mini meatballs and serve them as an appetizer.
- Add chopped sun-dried tomatoes or olives to the meatball mixture for a Mediterranean twist.
Tips and tricks:
- Don't overmix the meatball mixture, as this can result in tough meatballs.
- Wet your hands with water before forming the meatballs to prevent the mixture from sticking to your hands.
- If the meatballs are browning too quickly, cover them with foil halfway through cooking.
Storage instructions:
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the meatballs, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the meatballs on a platter and garnish with fresh herbs or grated Parmesan cheese.
Garnishes:
Fresh herbs, grated Parmesan cheese, or a sprinkle of red pepper flakes.
Pairings:
Serve the meatballs with a side of roasted vegetables or a green salad.
Suggested side dishes:
Roasted carrots, roasted Brussels sprouts, or a mixed green salad.
Troubleshooting advice:
If the meatballs are too dry, add a splash of milk or water to the mixture. If they are too wet, add more breadcrumbs.
Food safety advice:
Make sure the meatballs are cooked to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
Meatballs have been a popular dish for centuries, with variations found in many different cultures around the world.
Flavor profiles:
The combination of rosemary and thyme gives these meatballs a savory, herbaceous flavor.
Serving suggestions:
Serve the meatballs as a main course with a side of vegetables or salad, or as an appetizer with toothpicks for easy serving.
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