Filed Under: Family, finger food, healthy, Kids, Lunch, meatballs, School, Snacks

Easy No-Fry Meatballs

The thought of standing over a pan, frying a few little meatballs one batch at a time can be daunting. But who doesn’t love a succulent, juicy meatball? The answer is to bake, not fry.

August 11th, 2014

Recipes and Food Styling by Signe Langford

FYI, the secret to the most decadent meatball you’ll ever taste is a dash of cream. Use these little cuties to stuff a hot dog bun, drop into a thermos of hot soup, or just as is – finger food! Oh, and FYI, it’s just about impossible to not snack on these right out of the oven. Just sayin’. Tip: Attention serious foodies! The meat drippings that will have been left behind on the parchment is gold! It’s rich, luscious, and adds amazing flavour to just about anything. Taste it, you’ll see!
Makes 24
  • 2 free-run eggs, well beaten
  • 2 tbsp. 18% or 35% cream
  • 1 lb ground pork
  • 1 lb med-lean ground beef
  • 1/4 cup Italian-style or plain breadcrumbs
  • Sea salt and pepper to taste
  • 2 tsp dry Italian herb seasoning blend – oregano, basil, rosemary
  • 1 tsp garlic powder or 1 fresh clove, crushed
  • 1 tsp onion powder
  1. Preheat oven to 450 ͦF

  2. Line a cookie sheet with parchment paper.

  3. In a small bowl, using a fork, whisk the eggs and cream until well blended.

  4. In a large bowl, mix together all the ingredients, adding the egg mixture. Trying to get a proper and even blending can be tough with a spoon; getting your hands in there is always the best way. So, wash hands well, remove jewellery, roll up your sleeves, and have fun! This is a great job for the kiddie!

  5. Pinch off portions – about the size of a golf ball – and form into very loosely shaped balls; we’re looking for speed and ease here, not perfection!

  6. Place the meatballs onto the cookie sheet, leaving about a half-inch between them.

  7. Bake for 20 - 25 minutes or until patches of golden brown appear and they feel firm to the touch.

  8. Allow to cool on the sheet, enjoy right then or store covered in the fridge and enjoy cold or reheated the next day.

Easy No-Fry Meatballs
Photography by Carlo Mendoza

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