April 6, 2012

Foodie Friday: Parmesan Oregano Meatballs

     My mom was never a fan of company in the kitchen when she prepared dinner, except when she made meatloaf or meatballs. She hates using her hands to mix the ground meat-mixture so my sister and I always got to help out. It was a win-win; my sister and I felt like we were cooking and my mom never had to worry about getting her hands dirty. So naturally one of the very first recipes I learned to prepare was meatballs. Since then I've experimented with different meatball varieites and I recently came up with this little gem; Parmesan Oregano Meatballs.


1-1/4 lbs lean ground beef
2/3 c parmesan cheese
1 Tbs oregano
2 eggs
4 cloves gralic, minced
1/3 c bread crumbs
1/2 c finely chopped onion
1/4 tsp salt
1/8 tsp black pepper


Preheat oven to 350ºF. Line a baking sheet with aluminum foil.

Add all ingredients to a large bowl and mix with your hands until all items are well incorporated.

Roll meat mixture into 1-inch balls and place on baking sheet 1-2 inches apart.
Put meatballs in oven for 18 minutes, rotating once halfway through the baking process.

Remove from oven and let cool slightly before serving.


If you're interested in more of my recipes and some other great recipes from friends and bloggers check out Tastykitchen. Here's my profile, I'd love to share recipes with you!

Thanks for reading.



  1. LOL The only problem is they really weren't that fun to make, :P but we never had a phobia of the feeling of ground meat through your fingers. Got to love the reasons we learned a few things from mom. She hates people cooking in her kitchen that is for sure!
    PS we used oyster sauce in our dinner last night. I’m not sure we could taste it the most, but it was good. If you’re into Asian food you might like it. Justin liked it and so did it I. It’s not the most Asian meal, but it’s good. It got us to eat cabbage. :P
    It’s linguine with cabbage, carrots, and snow peas. Your meat is pork tenderloin, which Justin and I have found we actually kind of really like. Then the sauce is oyster and soy based. There is some olive oil for cooking the veggies and I do feel like I am missing one ingredient, but it was good. If you’re interested let me know.

  2. I'm so glad you used oyster sauce! If you send me the recipe I'll try it out! Here are two more recipes that use oyster sauce:

    1. Broccoli Beef (One of my favorites that I shared on Tasty Kitchen: http://tastykitchen.com/recipes/main-courses/broccoli-beef-2/

    2. Asian Chicken Lettuce Wraps (I found these on skinnytaste.com and they are awesome!) http://www.skinnytaste.com/2012/01/asian-chicken-lettuce-wraps.html


  3. Pork Lo Mein

    10 oz. Linguine
    1 tbsp. sesame oil
    1 cup chicken broth
    ¼ cup oyster sauce
    1 tbsp. cornstarch
    1 tbsp. olive oil
    4 cups shredded cabbage
    (about ½ medium head)
    2 medium carrots
    (cut into matchstick size pieces)
    1 cup snow peas
    (about 4 oz.)
    2 tsp. soy sauce
    ½ lb. pork tenderloin
    (cut into 2 x ½ inch strips)
    4 cloves garlic

    *I added a little more soy and I used a garlic press for the garlic. I also added some pepper to the pork.

    1. Cook the pasta according to the package. Drain. Toss with the sesame oil in a large bowl. Set aside.
    2. Combine the broth, oyster sauce, and cornstarch in a small bowl. Mix well and set aside.
    3. Heat the olive oil in a 12-inch pan over high heat. Add the cabbage, carrots, peas, and 1 tsp. soy sauce. Cook stirring frequently, until the vegetables are softened. (We had to cook ours a while so you might what to wait to put in the peas till the rest is cooked a little while.) Transfer to a bowl to keep warm.
    4. Add the pork, garlic, and remaining soy sauce to the pan. Cook until the pork is no longer pink. Add broth mixture and cook until the sauce thickens, stirring frequently.
    5. Add the cooked pasta to the pan. Toss till well coated with sauce and then all the vegetables. Serve.