Ingredients
Scale
- 1½ lb lean ground beef (can also substitute with ½ ground pork and/or ground veal)
- 2 large eggs
- 1 cup (90 g) bread crumbs or pre-cooked cornmeal
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp ground cumin
- Salt and pepper to taste
- ¼–½ cup (60–120 ml) water
Instructions
- Pre-heat oven to 350ºF (180ºC).
- In a large bowl, mix the ground beef, eggs, bread crumbs, onion, garlic, cumin, salt (about 1½ tsp) and pepper. Mix everything with your hands and slowly add ¼ cup (60 ml) of water until you get a smooth texture. If you notice that it is still a bit dry, you can add the rest of the water.
- Using your hands, make 1½ inch (3,81 cm) meatballs and place them on a baking sheet or baking dish lined with aluminum foil. Bake for 20-25 minutes or until cooked through. You can also pan fry them in a little bit of oil on medium high heat for about 4-5 minutes per side.
- You can serve the meatballs immediately or add them to any soup or stew. If you prefer to freeze them, store them in the freezer inside a resealable bag.