Mastering Meatballs: Step-by-Step Lesson

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.