Anne Burrell’s (Baked) Meatballs


anne burrell's meatballs

I think I am becoming a meatball snob.

Even though I like my meatballs, I am still trying to get that WOW factor when I eat them.  And who better to turn to than the experts at Food Network, with Anne Burrell being one of my favorite all time chefs.

The difference between my meatballs and hers were minimal but still worth making some changes to see if I could improve upon them.  The most obvious was seasonings (or lack thereof).

What I changed and/or learned:

  • Chop the onion and garlic REALLY small and then saute them until they are soft.  No one (a) likes big pieces of onion in their meatball and (b) crunchy onions in their meatball.  Make them so small you won’t notice them.
  • Add WARM water to the meat as you are combining the ingredients.
  • A good ratio to remember for meatballs is 1 egg and 1/2 cup of breadcrumbs per pound of meat.  So for this recipe we used 2 eggs and 1 cup of breadcrumbs.
  • Season season season generously with salt and pepper at each stage.  Unseasoned meatballs are just that, flat with no flavor.  Do not dump a bunch of table salt in the bowl at the end and expect the same results!  Use kosher sea salt (fine) and start seasoning from step one all the way through.
  • Frying is not needed – A meatball can come out just as crispy in the oven as fried.  I proved that to myself last night.  There is no need to fry them ever again.  Just look at how crispy my balls are baby!

anne burrell's meatballs

These few changes made a HUGE difference in my meatballs. They were moister, they held together sooo much better, the ratio of egg and breadcrumbs to meat made them taste meatier like a meatball should be not bready like a meatloaf.

I think we may have found a winner here!


Anne Burrell’s Meatballs



  • 2 lbs organic ground beef (I used 80%-20%)
  • 1/3 cup finely chopped organic onion
  • 2 cloves organic garlic, smashed and minced
  • 2 large organic eggs, room temp
  • 1 cup freshly grated Parm cheese
  • 1/4 cup finely chopped Italian parsley
  • 3/41 cup breadcrumbs
  • 1/2 cup warm water


  1. Start by chopping the onion, garlic, parsley. Grate the parm cheese and measure out the breadcrumbs and water.
  2. Get a baking sheet and place a piece of Parchment paper on it. Set it aside.
  3. In a small sauté pan, over low heat, cook the onions in 1-2 Tablespoons of olive oil until they are soft and translucent, approx. 4-5 min. Season generously with salt and pepper. Add the garlic and cook 1 min more. Set aside and let cool.
  4. In a large bowl, combine the meat, eggs, Parm cheese, parsley, breadcrumbs and water. Squish the meat around with your hands to combine. Season with salt and pepper.
  5. Add the onions and garlic and again squish to combine.
  6. Shape into the desired size meatball and place on the baking sheet.
  7. Bake in a preheated oven at 350 for 30-35 minutes without turning.
  8. Continue cooking the meatballs in your favorite sauce or freeze for later use.

Recipe Adapted from:  The Food Network
I used all organic ingredients when making this recipe, and hope you do too!  🙂

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