This easy meatball recipe has become one of our favorite quick meals.
You don't have to brown the meatballs ahead of time - just mix up the meat, form meatballs, put them in a baking dish, mix up the sauce, pour it over top, and bake!
This dish freezes well. You might want to make a double batch: one to eat tonight, and one to put in the freezer for another time. This is a great dish to take to a sick friend, or to a family with a new baby.
We like to eat this with mashed potatoes. The sauce is delicious over warm mashed potatoes!
Check that you have these staples at home
- in the cupboard
- cider vinegar
- tomato paste
- in the fridge or freezer
- ground beef (about 1 pound/500 g)
- bread crumbs
- maple syrup
- Worcestershire sauce
Get out your equipment
- a mixing bowl
- a smaller bowl
- measuring cups and spoons
- a baking dish
- Nice to have but not necessary
- a meat baller
- a meat thermometer
1 lb/500 g ground beef
1 cup/250 mL bread crumbs
1/2 cup/125 mL milk
1/4 tsp/1 mL salt
1/4 tsp/1 mL pepper
2 cups/500 mL water
1/2 cup/125 mL minced onion
1/4 cup/60 mL maple syrup
2 Tbsp/30 mL Worcestershire sauce
2 Tbsp/30 mL cider vinegar
1 can (5 oz/156 mL) tomato paste
Preheat the oven to 350F/180C.
Combine the ground beef, bread crumbs, milk, salt and pepper in a bowl.
Form into meatballs.
Place in a single layer in a baking dish.
In another bowl, combine the water, onion, maple syrup, Worcestershire sauce, cider vinegar and tomato paste.
Pour the sauce over the meatballs.
Bake, uncovered, for 1 hour, or until the meatballs are no longer pink inside.
- Use soy milk or another non-dairy milk in place of the milk.
- Use honey instead of maple syrup.
- Use white vinegar, wine vinegar or your favourite vinegar instead of the cider vinegar.
Ideas for making this meatball recipe your own
- Experiment with different spices. What about adding some oregano or thyme to the meat mixture?
- Try another flavouring instead of - or as well as - the Worcestershire sauce. How about bottled steak sauce, or barbecue sauce?
- If you prefer crisp meatballs, brown them in a skillet before putting them in the baking dish.
- Use either your clean hands or a meat baller to form the meatballs. The meat baller will make uniformly shaped and sized meatballs - and your hands will stay clean in the process. Using your hands might be a bit quicker, and you can make the meatballs whatever size you want.
- Cooking time will vary, depending on the temperature of the meat and the size of the meatballs. Ensure that the meatballs are completely cooked, either by using a meat thermometer or by cutting open a meatball to check that there is no pink remaining. The internal temperature of the meatballs should be at least 160F/71C.
- Bread crumbs will stay fresh for a long time in the freezer. There is no need to thaw them before adding them to the meat mixture.
- Mashed Potatoes
(Pour the meatball sauce over the potatoes!)
- steamed green beans
- a green salad
If you enjoy this meatball recipe, you may also like these other ground beef recipes:
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