We often think of meatballs with spaghetti, but they are equally delicious in a variety of sauces such as Sweet-and-Sour .
NotesTo freeze meatballs, place in a single layer on a baking sheet until frozen then transfer to a covered container or freezer bag. To quickly reheat, place the frozen meatballs in a casserole dish, cover and microwave at Medium (50%) until defrosted.
Makes48 meatballs (6 meatballs per serving)
Total Timeunder 30 minutes
Make Ahead RecipeYes
Dietary Considerationdiabetic, halal, kosher, lactose-free, low carb, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturegarlicky, herby, meaty, savory
- 1 large egg
- 2 tbsp (25 mL) water
- 1/3 cup (75 mL) fine dry bread crumbs
- 1/3 cup (75 mL) minced green onions
- 1 clove garlic, minced
- ¾ tsp (4 mL) salt
- ½ tsp (2 mL) freshly ground black pepper
- 1½ lbs (750 g) lean ground beef
- Baking sheets
Preheat oven to 400°F (200°C)
In a large bowl, beat egg with water; stir in bread crumbs, green onions, garlic, salt and pepper. Mix in beef.
Form by tablespoonfuls (15 mL) into balls; arrange on baking sheets. Bake for 15 minutes or until browned and no longer pink inside. Drain on paper towels.
2006 Johanna Burkhard