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Turkey Meatballs: Swap the ground beef for ground turkey or chicken for a leaner version of this dish.
Spicy Meatballs: Add red pepper flakes or a chopped jalapeño to the mixture for an extra kick.
Vegetarian Meatballs: Use plant-based meat or substitute the meat with lentils, chickpeas, or a combination of vegetables to make a vegetarian version.
Cheese-Stuffed Meatballs: For an extra cheesy surprise, place a small cube of mozzarella in the center of each meatball before baking.
FAQ:
Q: Can I make the meatballs ahead of time? A: Yes! You can prepare the meatballs up to 24 hours in advance. Simply shape them and store them on a baking sheet or in a container in the fridge until you’re ready to bake them.
Q: Can I bake the meatballs without breadcrumbs? A: Breadcrumbs help to keep the meatballs tender and juicy. If you don’t have breadcrumbs, you can substitute them with crushed crackers, oats, or even grated cheese. However, the texture may vary slightly.
Q: How do I know when the meatballs are cooked through? A: The best way to check is with a meat thermometer. The internal temperature should reach 160°F (71°C) for beef meatballs. Alternatively, you can cut one open to check that the inside is no longer pink.
Q: Can I use ground beef that’s not lean? A: Yes, but be mindful that fattier ground beef will release more grease while cooking. You may want to drain some excess fat after baking.
Enjoy your flavorful baked meatballs and get creative with the variations!
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