Beef Meatballs | McCormick For Chefs®

Better than standard, McCormick For Chefs beef meatballs pack a powerful punch of flavor with just the right blend of beef for the perfect texture.

Ingredients

Main | Serves 8
1 pound Sirloin, ground
1 pound Veal, ground
2 each Eggs, beaten
1 1/2 cups Breadcrumbs
1 cup Yellow onion, chopped fine
2 tbsps Garlic, minced
1 tsp McCormick Culinary ® Red Pepper, Crushed
1 tbsp McCormick Culinary ® Italian Seasoning
1/2 cup Frenchs ® Worcestershire Sauce
1/2 cup Flat Leaf Parsley, chopped
1/2 cup Parmesan Cheese, grated

Procedure

Preheat oven to 400°F. In a large bowl place ground beef and veal. Punch a well in the center of the meat. Fill the well with eggs, bread crumbs, onions, garlic, crushed red pepper, Italian Seasoning, Worcestershire, parsley, and cheese. Season with salt and pepper.
Mix ingredients until evenly distributed. Cook a small amount of meat to check seasoning, adjust as desired. Using a #16 scoop portion and roll meatballs. Place onto a parchement lined sheet tray. Should yield 16 meatballs.
Bake the meatballs about until internal temperature is 155°F, about 12 minutes.
Serve with McCormick For Chefs recommended Tomato Sauce recipe

Chef's Tip!

Use this base recipe to create a variety of menu additions. Meatballs are a welcome addition to the appetizer list, a variety of pasta dishes, a great way to fill out a sandwich/sub/hoagie/grinder offering, and perfect for catering.