When I buy meatballs from the supermarket, I seem to always end up with these tough little strange balls which try to pass themselves off as “moist” meatballs.
Not. Good. Enough.
Added to that, these store-bought meatballs are not cheap either!
So, my solution?
Yep. Make my own meatballs.
Meatballs are incredibly easy to make, and they can also be baked, then kept frozen until the time when you need them.
Recently, I did a live demo to show how the Samsung oven can be used to bake fantastically juicy meatballs.
If you are short of space, a combi oven is a great way to go as it can perform so many functions, from baking to grilling to steaming and microwaving.
And the Samsung MC35J088LT Combi, Grill Convection Microwave oven is a great choice because it works so well!
The secret ingredients to producing juicy meatballs are bread and milk.
It sounds really weird – adding bread and milk to meat, but it really works. You don’t taste the bread and the milk but they keep the meatballs moist.
Let me show you how to make these meatballs.
Tear up 2 slices of bread (I usually use the bread ends since no one eats them) and place them in a small bowl. Pour milk on the bread and let the bread soak up the milk for 15 minutes.
Use a fork to break up the bread.
Into a big bowl, add the minced meat, onion, garlic, egg, Parmesan cheese, salt and black pepper. Pour the bread and milk into the bowl.
Add the chopped Italian flat-leaf parsley.
Mix until well-combined.
Roll into balls, the size of golf balls and place them onto a lined and lightly greased tray.
Bake the meatballs at 180°C for 14-15 minutes, or until the meatballs are golden brown and the juices run clear.
Serve immediately, or freeze for later use. You can also use them to cook Spaghetti Bolognese with Meatballs!
A lady who came to the demo declared that she will never buy store-bought meatballs again after having tasted the meatballs I made! That, my dear readers, really, is the highest praise ever! 🙂
Enjoy!
ON-GOING WORKSHOPS
Date: Wednesday 8 February 2017
Workshop: Hands-on Chiffon Cakes Workshop
Time: 9.00am – 12.00pm
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
Date: Saturday 18 February 2017
Workshop: Hands-on Chiffon Cakes Workshop
Time: 9.00am – 12.00pm
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
Date: Saturday 18 February 2017
Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop
Time: 2.30pm – 5.30pm
Venue: The Eureka Cooking Lab
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Date: Friday 24 February 2017
Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop
Time: 9.00am – 12.00pm
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
- 500g boneless chicken thighs or pork, minced
- 30g Parmesan cheese, grated
- 2 tablespoons fresh parsley leaves, chopped
- 1 small onion, minced
- 2 teaspoons garlic, minced
- 1 egg
- Salt, to taste
- Ground black pepper, to taste
- 2 slices bread, roughly torn
- 130ml milk
- Tear up 2 slices of bread (I usually use the bread ends since no one eats them) and place them in a small bowl. Pour milk on the bread and let the bread soak up the milk for 15 minutes.
- Use a fork to break up the bread.
- Into a big bowl, add the minced meat, onion, garlic, egg, Parmesan cheese, salt and black pepper. Pour the bread and milk into the bowl. Add the chopped Italian flat-leaf parsley.
- Mix until well-combined.
- Roll into balls, the size of golf balls and place them onto a lined and lightly greased tray.
- Bake the meatballs at 180°C for 14-15 minutes, or until the meatballs are golden brown and the juices run clear.
- Serve immediately, or freeze for later use. You can also use them to cook Spaghetti Bolognese with Meatballs!
Thanks for the recipe. It looked delicious!
thanks!
Hi Diana,
For the meatball recipe, can I ask if you are using Top & Bottom Heat? Thank you!!
top and bottom for normal ovens, top with fan for combi oven
Hi Diana,
May I know this recipe will yields about how many meatballs of golf-ball size ?
Will the same recipe works for beef ?
Thanks.
Hi about 25-30, depending on how big your meatballs are. Yes it will work for beef. Use 80/20 ground beef for best results.
Thank you !
Thanks for the recipe.
May I know how to reheat if we freeze them for later use?
You can bake then freeze. Thaw and use later.
Hi Diana,why do we need to use the bread to mix with the meatball?what is the purpose of using the bread?thks
Hi the answer to your question is in my blog post. Pls read it.
This is my second time baking these meatballs. My children loves it. Thanks.
awesome 🙂
Hi Diana, can i freeze them before baking? Thaw and bake when i want to eat them?
Thanks.
Better to bake and freeze. Thaw when needed.
Oh dear, my bad, didn’t read carefully, you’ve already indicated chicken at the top. Sorry!
I wonder if you could use an ordinary toaster oven to bake?
yes i think so