Quick Meatballs
Quick Meatballs are tender, flavorful bites perfect for a fast meal or appetizer. Made with ground meat, bread crumbs, milk, and seasonings, they bake quickly and can be added to your favorite recipes. Ideal for busy weeknights, they offer a savory, satisfying option for any occasion.
Ingredients
Instructions
- Preheat oven to 425°F.
- Mix ground meat, bread crumbs, milk, egg, and seasonings thoroughly.
- Shape the mixture into 1 1/2-inch balls using a tablespoon.
- Place the meatballs on an ungreased baking pan.
- Bake for about 10 minutes until done.
- Add the meatballs to your favorite recipe.
Tips & Substitutions
For a flavor boost, consider adding minced garlic or chopped onions to the meat mixture. If you’re looking for a healthier option, substitute ground turkey for beef. You can also replace dry bread crumbs with crushed oats or gluten-free breadcrumbs for a different texture. Adjust the seasoned salt to your taste, especially if you’re using a salty sauce later.
Serving Suggestions
These meatballs are versatile and can be served with spaghetti and marinara sauce for a classic meal. They also pair beautifully with Low-Fat Macaroni And Cheese for a hearty dinner. For a lighter option, serve them on a bed of sautéed vegetables or in a sub sandwich with marinara and cheese for a delicious meatball sub.
Storage & Reheating
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a microwave-safe plate, cover with a damp paper towel, and heat for 1-2 minutes until warmed through. Alternatively, you can reheat them in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Meatballs contains roughly 575 calories, with 14g protein, 111g carbohydrates, and 9g fat. It is an excellent source of protein (29% of the Daily Value), calcium (27% of the Daily Value), and iron (26% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1262mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze these meatballs?
Yes, you can freeze the meatballs before or after baking. If freezing before, shape them, then place them on a baking sheet to freeze individually before transferring to a freezer bag. They can be stored for up to 3 months. Bake from frozen at 425°F for about 15-20 minutes.
What can I use instead of egg in this recipe?
If you need an egg substitute, you can use 1/4 cup of applesauce or mashed banana for a binding effect. Alternatively, a flaxseed meal mix (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) also works well. These options can add a bit of moisture and a hint of sweetness.
How do I know when the meatballs are cooked through?
The best way to check if meatballs are cooked through is to use a meat thermometer. They should reach an internal temperature of 165°F. If you don't have a thermometer, cut one meatball in half; it should be no longer pink in the center.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).