Best Homemade Meatballs
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Excellent
Best Homemade Meatballs
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How to master the art of making easy homemade meatballs. This is the best homemade meatball recipe made with fresh ingredients! I will share all of my secrets to making the most perfect meatballs.
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Ingredients
- 1 large onion (diced)
- 3 Tablespoons olive oil
- 3 cloves garlic (finely minced)
- 1/4 teaspoon red pepper flakes
- 1 1/2 lbs ground beef (or a mixture of Beef and Italian Sausage)
- 2 large eggs
- 1 cup grated Parmigiano cheese
- 2 Tablespoons fresh Italian parsley (diced)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup breadcrumbs
- 1/2 cup water or milk
Marinara Sauce:
- https://www.modernhoney.com/homemade-marinara-sauce/
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Instructions
- Coat a large skillet with 1 Tablespoon of olive oil and bring to medium-high heat. Add the diced onions to the pan and sprinkle with salt. Cook for 6-7 minutes. Add the garlic and crushed red pepper and cook for 1-2 minutes longer. Turn off heat and allow to cool.
- In a large bowl, combine the ground beef, eggs, parmesan cheese, fresh parsley, salt, pepper, and breadcrumbs. Squish the mixture together with your hands.
- Add the slightly cooled onion mixture and squish the mixture together. Add the water and squish together again. The mixture will be very wet but trust the process.
- Preheat oven to 350 degrees. Shape the meatballs into balls -- slightly larger than a golf ball. Makes 18-20 meatballs.
- Coat a large skillet with the remaining 2 Tablespoons of olive oil and bring to medium-high heat. Brown the meatballs on both sides. Be careful when turning the meatballs to make sure the meatballs stay together.
- Once they are browned, either place the oven-safe skillet with meatballs in it right into the oven or place the meatballs on a cookie sheet. Bake for 15 minutes or until the meatballs are cooked through.
- Make your homemade marinara sauce or use a store-bought jarred sauce, like Rao's. Fill a large pot or dutch oven with marinara sauce and bring to a simmer over medium-low heat. Carefully add the meatballs to the pot of sauce and let them simmer in the sauce.
- Serve with freshly grated parmigiano and finely diced Italian parsley or basil. Serve on a bed of pasta or polenta or just fill a bowl with the meatballs and eat with garlic cheese bread.
Notes
- Recipe adapted from Anne Burrell Excellent Meatballs
- Ground Beef (can use a mix of Italian sausage and ground beef) -- I suggest using 80/20.
- Onion -- finely dice the onions and cook until softened before adding to the meatball mix.
- Garlic -- use minced garlic.
- Eggs -- this acts as a binder to keep the meatballs together.
- Grated Parmigiano -- serves two purposes -- to keep them moist and soft because of the fat content and is a flavor powerhouse.
- Fresh Italian Parsley -- adds a clean, fresh, slightly peppery taste.
- Breadcrumbs -- use fresh homemade breadcrumbs, panko breadcrumbs, or original breadcrumbs in this meatball recipe.
- Water or Milk -- this helps to seal in the moisture in the meatballs.
- Salt and Pepper -- be generous with your salt and pepper!
Nutrition Information
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Calories
524kcal
(26%)
Carbohydrates
17g
(6%)
Protein
30g
(60%)
Fat
37g
(57%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
154mg
(51%)
Sodium
890mg
(37%)
Potassium
434mg
(12%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
359IU
(7%)
Vitamin C
4mg
(4%)
Calcium
272mg
(27%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 17g | 6% |
| Protein | 30g | 60% |
| Fat | 37g | 57% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 890mg | 37% |
| Potassium | 434mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 359IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 272mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
51 reviews
Excellent
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