Muffin-Tin Oven Meatballs

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I decided that I’d take a day to share a recipe that I’ve made, in the hopes that you will use my experience to make your meal time easier! In an upcoming One Little Thing, I will talk about the importance of having some Go-To meals that are quick and easy, not stressful, and delish. I’ll talk about meal planning, and how it makes your life easier, and bulk cooking which is awesome for when you don’t want to think about dinner.

Today my Mother In Law gave me 4 packages of ground beef that she got on a trip to the Commissary (at MacDill AFB). The Commissary does not believe in 1 lb packages of meat. I have NEVER seen a 1 lb package of meat there ever!! This morning, she gave me 2 pks out of the fridge, and 2 from the freezer. The frozen ones immediately went in my freezer, and I marked them on my Freezer Inventory (yet another future-post), the fridge ones wanted to be meatballs. I went to Pinterest (the new Google), and looked up Oven Meatballs.

I found some similarities in the recipes, and quite a few differences. SO I jotted down 2 of my faves, took what I liked, made up the rest, and viola! My recipe.

I love the idea of oven baking the meatballs, and I swear I thought I saw a pin somewhere that used muffin tins but I couldn’t find it. Sorry. That was my main goal – use my tin to make the meatballs. Also, I kinda wanted them to be good.

Meatball ingredients Pic

Here’s whatcha need:

mini-muffin tin

3 lbs Ground meat (I used 3.32 lbs of 10/90 ground beef – you can mix meats if you like)

1/4 cup diced onion

1 cup Italian bread crumbs

1 Tablespoon House Seasoning*

1 Tablespoon Italian Seasoning

1 teaspoon Parsley

1/4 cup half & half

Cooking Spray

Whatcha do:

Preheat oven to 400 degrees.

Ready to be mixed!

Ready to be mixed!

Mix up the ingredients except half & half until really well combined. Mix in half & half.

Scoop 'em up!

If you scoop all the meat, then roll at once, your hands don't get icky but one time.

If you scoop all the meat, then roll at once, your hands don’t get icky but one time.

Scoop small amount of mixture and roll around to create a ball. Drop it into the muffin tin.  Spray with cooking spray. (I used 1/2 scoop of my cupcake scoop, dropped them all on a foil lined sheet and the rolled them all at once. Less dirty hands!)

Pre-heating...

Pre-heating…

Meatballs done.

Meatballs served!

Bake at 400 degrees for 15 minutes. Remove with tongs (twist & lift) to cooling rack over foil. Once cooled, they can be frozen in a single layer and stored in a gallon size zipper bag.

This made 67 meatballs. I tested one for ya, and it’s really good. I’m a giver like that!

* House Seasoning from Paula Deen: Mix up 1 cup salt with 1/4 cup pepper and 1/4 cup garlic powder and store in an airtight container. Store up to 6 months. I put mine in a repurposed spice shaker and keep it on my stove.

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About brandeekins

I'm a child of God, wife, Mom and step mom of 7 (!), knitter, crocheter, and maker of hairbows and afghans. I am living through heart failure and bi-polar disorder at the ripe old age of 40something. I am a car singer, cupcake baker, Pinterest loving former nurse that takes great pride in her faith, family, and abilities. Disabilities be damned.

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