And how exciting to have a wedding in your future! I would like to try this recipe, but I am having someone that is allergic to milk products. The breadcrumbs absorb the moisture and help everything bind better. Can these be made and put in fridge to cook a couple days later? Not to mention clean up is so easy and there wasn’t any grease flying anywhere. Is it possible to make these meat balls with chicken mince. Feel free to contact me (see the top of the page) with any specific questions. Calories 70 (Calories from Fat 21) Thanks so much for your thoughtful comment. I did use one egg to try.. Won’t the meatballs be saggy if I add milk? In fact, I think I am due to make them soon: ). Hope this helps and that you enjoy them! This will add a great flavor boost to most any sauce or soup. You’re welcome, Arthur. I like the suggestion of mixing everything but the meat and then add the mix to the meat. I made a couple of changes with Greek Yoghurt instead of milk, and managed to overcook the homemade Panko Crumbs! It’s always a victory when you satisfy picky eaters–and I speak from experience! Can’t wait to try these. Very moist and flavorful and held their shape perfectly. Thank you for the great feedback, Andy. Great news, Sharon! I always make this recipe with ground beef–mostly out of habit. My pleasure! Let me know if this provides any clues…and perhaps someone else has tried your favorite meatballs and can comment! Place chicken mince, breadcrumbs, parmesan, garlic powder, Italian seasoning and egg into a medium sized bowl and mix until thoroughly combined. The only substitute I make is onion powder instead of chopped onion. Best recipe by far I ever tried. Hi Nanci, Wonderful news and thank you for following up with your results. Everyone loves them especially me. 3. I’m thrilled you’ve enjoyed these! Delicious! You could probably use quinoa flakes, but to be safe, I would try them first with a regular-size batch. I can finally stop looking for the perfect recipe. Fabulous! Slowly lower the spaghetti into the hot oil and cook, turning occasionally for about four minutes. So, will try to improve. a really good appetizer. I’m thrilled the recipe is a keeper! Sounds like a delicious addition, Stephanie. If mixture is too sticky, lightly wet your hands so the meat doesn’t stick while you form the balls. Place rack in top third of oven; preheat to 425°. In many areas it is available in grocery stores and specialty markets. My house smells of goodness! This looks easy and tasty. Says they taste like overdone burgers. No sticking at all. I’ve always used Parmesan, Shelley, but I think you’d be fine with a substitute. Hi Lia, I use large eggs, so if your eggs are small, it wouldn’t hurt to add one. I haven’t tried, but I think it could be good. Added them to my spaghetti sauce with sausages, so yummy!! I made them gluten free with Schars gf breadcrumbs for my husbands recently diagnosed celiac disease. So easy for a busy day. Thanks for sharing this delicious recipe! To a shallow dish, add the panko breadcrumbs and roll each meatball to thoroughly coat. So glad you have a viable option to the 25-mile drive, Brent! I didn’t make 24 meatballs but these were great. They have a wonderful savory flavor that I think would stand up well to a sauce with some sweetness. Combine ground chicken, egg, Parmesan cheese, breadcrumbs, Italian seasoning, garlic powder, salt and pepper, and red pepper flakes in a large bowl and stir until fully combined. This meatball recipe is awesome and a definite keeper. Firm but tender with a delicate browned crust. Thanks! A number of companies like Ian’s and Aleia now make gluten-free panko, so it’s getting increasingly easy to find. Thanks. Changes: added 1 lb Italian sausage to every 3 lbs of ground beef and substituted crushed french onions instead for the bread crumbs. Can I make the meatballs Friday and bake them Sunday without freezing them? Yay, Linda! Looking forward to dinner tonight! These are awesome. The silver lining of this experience - I learned a valuable lesson in recipe proportions. I thought that they might not hold up with the sauce when heated. He went crazy over these meatballs. Hi. Cook on medium heat for about 5 minutes or until sauce is bubbly. I hope you enjoy them as much as we do! Awesome news, Karina. I shared your thoughtful feedback with Jen, too, and she loved it! I love the smell of these, too! The meatballs could definitely be used in soup, Juliet. So happy you enjoyed! make these into mini meatballs. Thanks for mentioning. Thanks for taking the time to comment, Danielle. Let me know if you have any more questions! When dry, they have a bit of “tooth”, which helps bite through the raw ingredients so you don’t overmix with your hands. If you do try, please report back! I’m sure they’ll turn out great in the end! I’m so glad these were a hit! Lots of fun to make. That works, too, so thanks for the mention. Can’t wait to immerse in fav sauce and cook for 20 minutes or so to add some additional flavor to sauce. Wow! And easy, which of course I like! The sponge consistency you are referring to may be more a function of fat content and a combination of meats. Thanks 4 this simple yet great ingredient recipe! I can’t buy pre-made meatballs anymore! Protein 7.8g I’ve used it twice so far, I am love with these meatballs and angry it has taken me so long to find this recipe! I made a double batch to share and used one pound of mild Italian sausage along with the one pound of beef. My meatball receipe is very similar and i fried them.I was looking for a way to bake them. I have found it. When they were ready to be served they still look like meatballs but when you put them on your plate they did not hold there form, they tasted great and people did say that and not to worry. What a wonderful grandmother you are to take requests! Hi Julia, You can do it either way. I’m so happy you took the time to check in, Anita. This was such a crowd-pleaser! I’m half way through my first sandwich and I’m happy I did. My very finicky 9 year old decided that we MUST make meatballs for dinner tonight. Thank you, thank you. You could omit the Parmesan, although it does provide great flavor and some binding in this recipe. Thank you Brenda. I’m looking forward to trying this recipe! Mmmmeatballs! Making spaghetti next week for family gathering. Also my lo is lactose intolerant can I just skip it? I always bake them, Christine, but you could definitely cook them in a crock pot as you would other meatball recipes - and in your favorite sauce if you’d like. I’m sorry if you had trouble commenting but glad you persevered. My suggestion, however, would be to use dark meat as the breast meat is more likely to dry out if overcooked even a little. I also used an Italian spice blend in place of just oregano and used grated Grana Padano instead of parmesan. Glad you liked, Nick, and I wish I had tasted a Larosas meatball to be able to offer a better opinion. Conversely, if you use jumbos, you could likely get away with five. Sprinkle with … Bake meatballs until well browned underneath, about 15 minutes. Hi Amanda, The crumbs soak up the moisture from the milk, so that is likely the reason you notice the breadcrumbs more than you’d like. Haha! Coincidentally though, the last time I made these I completely forgot to add the milk and they turned out fine. I’m going to make these meatballs for a Christmas get together (potluck for only about 60 people), they call for panko or breadcrumbs & you can substitute Rice Chex. High in phosphorus, Absolutely wonderful! I’m so glad you enjoyed! I am making more to freeze! Thanks for the great comment and hope you find lots of other recipes to try! I pinned to save as I never measure when cooking and this helps so my kids have it written someplace safe. Can the meatballs be baked in the oven on a rack in a baking pan instead of directly on the baking pan? Yours was the first recipe that popped up when I searched ‘oven meatballs’ in Pinterest and I’m so very glad it did. Got a question do i freeze them after i cook or before ??? These were really good. My family loves these meatballs! My personal preference is to bake and freeze for convenience on a busy night, but choose according to your preference as they will be good either way. Made 120 and I hope I can freeze some before my family devours them. I am celiac, but they make gluten free Pablo bread crumbs now (Ian’s) yaaaay! Delish! Warm burger kind of sinks and flattens like that. 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