National Meatball Day and a recipe to go with…

Meatballs are so versatile – they can be used in a sauce or on their own; they can be an appetizer or main course; they can be lowbrow grub or haute cuisine fancy. I’ve made many recipes for meatballs and have recently settled on the one below. Works fine and tonight I plan to make them with ground turkey for a lighter approach. Can’t wait…

Baked Meatballs


  • 2 pounds lean ground meat, consider beef, turkey, pork or a combination
  • 1/2 cup parmesan cheese, grated
  • 1/3 cup milk
  • 2 large eggs
  • 3/4 cup bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon Worcestershire sauce


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Combine all ingredients in a bowl. Combine well but do not over mix. Form into desired sized meatballs (1” standard). Place onto sheet pan covered in foil.
  3. Bake for 30 to 40 minutes, until surface is crispy. Let sit in pan until mostly cooled. Use in sauces, as appetizers or as desired.SOURCE: Walter Thinnes


As always you can find more at and on Twitter @walterthinnes

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