Brought to you by McCutcheon’s— I am VERY excited to be working with McCutcheon’s for Katie’s Kitchen and can’t wait to use some of their products for my recipes, they have the best preserves, jams, fruit and jellies and so many other products.
In fact, I used their very own marinara for this recipe that you can buy from their store in Frederick!
I’ve never really made meatballs before, but I totally think this recipe was a win!
I used a pound of ground beef 80/20, and made 13 good sized meatballs out of it. My recipe is very similar to how I make my meatloaf.
Preheat oven to 425 degrees (F). Line a large baking sheet with parchment paper and set aside.
In a large bowl combine ground meat, garlic powder, onion powder, Italian seasoning, black pepper, salt, egg, cheese, a few drops of Worcestershire, a squirt of ketchup and your breadcrumbs.
Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. The mixture should be very moist but still hold its shape when rolled into meatballs. Place on your pan on parchment paper.
Bake in the oven to bake for 12 to 15 minutes, or until they’re cooked though.
While the meatballs bake, heat up your McCutcheon’s marinara on the stove!
Once your meatballs are finished, add them to your delicious sauce and then serve over pasta or with your favorite side.
- 1 pound ground beef
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 and 1/2 teaspoons Italian seasoning
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon ketchup
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt (less if you prefer, but meat loves salt)
- 1 large egg
- 1/2 cup freshly grated Parmesan cheese
- 3/4 cup breadcrumbs
- 1/2 cup lukewarm water