Easy Baked Meatballs

It wasn’t until our move-in day that I realized our apartment’s kitchen didn’t have a pantry. I’m sure it was a simple oversight on our part because we only gave ourselves one apartment-hunting day before making a decision. Overall we haven’t suffered from the haste of our decision but I do have to be creative with how to store our food!

As a result of the small, pantry-less kitchen I have become accustom to grocery shopping about once a week or so and I pretty much only buy what we can consume in a week. This method certainly has it’s benefits, but every so often I will underestimate our appetites and we’ll get down to the bare-bones in our kitchen before I expect to. Sometimes this just requires another trip to the store. More often, it requires resourcefulness to make a complete meal out of what we have on hand. This recipe was borne out of such a scenario. 🙂



A more organized list of ingredients and the recipe instructions below the jump!


  • 1 lb lean ground meat (can be all one type or multiple types I used beef)
  • 2 eggs beaten with 1/2 cup milk
  • 1 cup finely crushed tortilla chips or breadcrumbs
  • 1/2 cup grated Parmesan
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon dried basil (or fresh is good too!)
  • freshly ground black pepper, to taste (I like a lot of pepper and put about 1 teaspoon in)


  • Preheat oven to 350 degrees Fahrenheit
  • Mix all ingredients in a medium sized mixing bowl
  • Roll into golf-ball sized meatballs
  • Placed onto greased baking sheet
  • Bake for 30 minutes. The meatballs should be firm and have reached a safe internal temperature (this varies based on type of ground meat used – 160 degrees for ground beef.)
  • Serve over pasta or roasted vegetables

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