Grammy's Kitchen · Meatballs · Oven Baked Meatballs
One of 38 meatballs recipes we measured
13 cooks on www.errenskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 38.
| this recipe | typical | |
|---|---|---|
| egg | 10% | 10% |
| dairy | 6% | 6% |
| aromatics | 2% | 9% |
| salt | 0% | 1% |
| liquid | 8% | 12% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 35 g | 1 cup bread crumbs |
| 61 g | 1/4 cup milk (or water – plus more if needed) |
| 2 g | 1/2 teaspoon baking soda |
| 15 g | 1 tablespoon water |
| 907 g | 2 lb ground beef ( 80-85% lean) |
| 100 g | 2 large eggs |
| 18 g | 6 cloves garlic (minced) |
| 1 g | 1 good handful fresh parsley (chopped) |
| 100 g | 1 cup Parmesan cheese ( fresh grated) |
| Salt to taste (I use at least a tablespoon of salt) | |
| freshly ground black pepper (about 15 turns of the grinder) |
Method: 4 steps, published by www.errenskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My daughter sent me this recipe because she loved it so much. I can see why! They are so flavorful! My new fav meatballs!” — a cook, 5.0★
“These were very good! Exactly what I expected from a good Italian meatball! I will definataly make them again!” — a cook, 5.0★