We had meatballs the other night. I used to make lousy meatballs but finally figured it out. We don't use pre-made mixes or dry soup blends because we want to avoid sugar and MSG in our food. Here's my recipe:
1 lb ground beef
1 lb ground turkey, pork, or lamb
1 c dry bread crumbs (or if you're on the Atkins diet like we are, substitute crushed pork rinds)
1 tbs worchestershire sauce or anchovy paste
1 tbs yellow mustard
salt and pepper to taste
seasoning such as:
Italian - rosemary-oregano-basil-garlic powder-fennel seeds
Tex Mex - oregano-lime juice-onion powder-garlic powder-cumin-dried red pepper-chili powder
French - oregano-rosemary-tarragon-thyme
Swedish - nutmeg
BBQ - garlic powder-onion powder-celery seed-chili powder-honey or molasses (just a tbs)
Middle Eastern - garlic powder-onion powder-shawirma (if you can find it)
Mix together gently with your fingers. Don't squish with your hands or they'll be little rock meatballs. Form into balls on a large baking sheet and bake for 30 minutes at 350.
Add your favorite sauce...
We love this commercial style scoop for making the meatballs. They're all uniform and cook up great. Also perfect for portion control if you're dieting or serving lots of people at a party. This little scoop makes 2 doz meatballs per lb of ground meat.
Here is a photo of how nice and uniform they all look on the pan:
This picture show you how nicely uniform the meatballs are when we use the scoop shown in the other picture. Not only that but it keeps my hands clean so I can do other things like grab an oven mitt in a jiffy. I wouldn't make meatballs without that handy tool ever again.