Get Ready

Start with 1 lb (500 g) Canadian Lean or Extra Lean Ground Beef.

For discerning palates try meatballs made with flavourful Ground Sirloin, Ground Chuck or Ground Round. If you love Sirloin Steak, you’re going to love Sirloin Meatballs!

Seasoning & Mixing

Lightly combine meat with 1 egg (lightly beaten), ½ cup (125 mL) dry bread crumbs, ⅓ cup (75 mL) finely grated carrot and shredded onion, 1 tbsp (15 mL) Worcestershire sauce and ½ tsp (2 mL) EACH salt and pepper.

Cook’s Notes:
Bread crumbs and egg are more than just binders and fillers, they enhance flavour and tenderness too. Crushed saltines can work instead of crumbs.

Grating the onion (instead of chopping it) helps it cook through instead of staying raw-tasting and crunchy.

Taking Shape

Use a 1 tbsp (15 mL) measure to scoop and form into about thirty 1 inch (2.5 cm) meatballs.

Place in a single layer on foil or parchment paper lined rimmed baking sheet.

Cook’s Notes:
Use a light hand when combining ingredients and forming meatballs for the most tender, juicy results.

Lining the baking sheet with foil or parchment makes cleanup easy.

Easy-cooking Meatballs

Bake at 400°F (200°C) for 15 to 20 minutes, until digital rapid-read thermometer inserted into the centre of several meatballs reads 160°F (71°C).

Cook’s Notes:
Meatballs can also be cooked in a nonstick skillet using 1 tbsp (15 mL) vegetable oil or poach them in a soup, dropping into simmering broth for 15 to 20 minutes.

Testing doneness with a thermometer is the best way to know ground beef is cooked through.

Add the following to the basic recipe (above):

Italian: 2 tbsp (30 mL) pizza sauce and 1 tsp (5 mL) dried oregano. Serve with tomato sauce.

Asian: 2 tbsp (30 mL) Hoisen sauce and ½ tsp (2 mL) ground ginger. Serve with peanut or sweet and sour sauce.

BBQ: 1 tbsp (15 mL) chili powder and 2 garlic cloves (minced). Serve with salsa.

Argentine: ¼ cup (40 mL) EACH salsa and chopped fresh cilantro and ½ tsp (2 mL) EACH chili powder and ground cumin.

Freezer stock-up: Cooked meatballs can be frozen for up to 3 months for use later. Thaw and heat in the microwave or wrap in foil and re-heat in the oven.

It’s Hip to be Square:

Making meatballs can seem fussy, so simplify... try this easy square alternative.

Line a baking tray with foil and lightly oil. Shape a double batch of the raw meatball mixture (from Step-by-Step Lesson above) into a 9-inch (23 cm) square. Cut into 36 squares; do not separate. Bake in 350°F (180°C) oven for 15 to 20 minutes, until digital rapid-read thermometer inserted into several meatballs at the centre of the pan reads 160°F (71°C).

Big Braised Meatballs:

Using raw meatball mixture (from Step-by-Step Lesson above), form mixture into 2-inch (5 cm) balls and place in freezer until firm, 10 to 15 minutes. Using a deep skillet, brown meatballs in batches in 1 tbsp (15 mL) hot oil, cooking for 4 to 5 minutes while turning often. Add pasta sauce; cover and simmer for 30 to 40 minutes or until digital rapid-read thermometer inserted into several meatballs reads 160°F (71°C).