Oven Baked Beef Meatballs with Chicken
Yes, I did Mean Beef Meatballs With Chicken
Here is a very easy recipe for beef and chicken meatballs. So yes, the chicken is at least half of the meat mix, but you can't really feel it. These are still beef meatballs, but you do get juiciness and lightness from the chicken, which is very important — especially when you oven-bake the meatballs! I chose to bake the meatballs in the oven because I already fried the onion and didn't feel frying them in oil was necessary. Also, we had some people over in the evening and although I love the smell of meat, I felt that in that case it might be a bit overpowering. If you've ever fried anything — especially meat — you know what I'm talking about... In any case, I assure you there's no compromising on taste when it comes to oven-baking them. They just taste great, and in my opinion they even taste better cold the day after. Though the chances of them even making it to the fridge are not that high... If you need more ideas for how to use ground beef, try making our version of Shepherd's Pie or Best Meat Lasagna.Method
- 1
Making the Meatballs Mix· 12-15 Minutes
Dice the onion and add to a skillet with the olive oil on a medium heat till it becomes transparent, about 5-10 minutes. Add cumin, black pepper and crushed red pepper if you like the heat. stir to release flavours and add the garlic for another minute. Remove from heat. In a bowl mix the beef and chicken with wet hands. Add the egg, parsley and cilantro and continue mixing with your hands. Add the onion with all the olive oil (after it cooled down a bit) and combine to a homogenous mixture.
- 2
Baking the Meatballs· 35 Minutes
Set oven to 400F. With wet hands create meatballs (about a golfball size) and set on a lightly oiled baking pan. Bake for 30 Minutes and flip the meatballs after 15 minutes for an even baking. Serve with rice or eat right from the oven. They are also great in a tomato sauce! Enjoy!
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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