Easy Homemade Meatballs
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Total Time
1 hr
-
Servings
6
-
Course
Main Course, Appetizer
Easy Homemade Meatballs
Description
This recipe blends ground beef with carefully chosen ingredients: eggs act as a binder, breadcrumbs add texture, parmesan cheese offers umami depth, and minced onion and garlic infuse flavor throughout. Milk moistens the mixture, ensuring tender meatballs. After shaping into balls about one inch wide, they are browned in oil to develop a crust that adds texture and flavor.
The partially cooked meatballs then finish cooking gently in a tomato sauce made from tomato paste, crushed tomatoes, onion, garlic, and classic Italian herbs such as oregano and basil. This slow cooking melds flavors and keeps the meatballs juicy.
These meatballs can be served over pasta, with bread, or as part of a hearty meal. The combination of searing and simmering provides a balance between a crisp outside and a tender interior, making them versatile and satisfying.
Variations include substituting ground beef with pork, chicken, or turkey, and baking the meatballs instead of pan-frying. Freezing fully cooked meatballs extends shelf life up to several months, with reheating recommended in sauce to retain moisture.
Ingredients
Meatballs
- 1 tbsp extra virgin olive oil
- 2 lbs ground beef 80% preferred
- 2 egg large
- 1 cup bread crumbs Italian style
- 2 tsp salt
- ½ tsp black pepper
- ¼ cup Parmesan Cheese grated, fresh
- ¼ cup onion minced
- 3 cloves garlic minced
- ½ cup milk
Sauce
- 1 tbsp tomato paste
- 28 oz tomato sauce
- 28 oz crushed tomatoes
- ½ cup onion diced
- 3 cloves garlic minced
- 1 ½ tsp oregano
- 1 ½ tsp basil dried
- ½ tsp black pepper ground
- 1 tsp salt more to taste
- 1 tbsp light brown sugar
Instructions
- Mix: Add the ground beef, eggs, bread crumbs, salt, pepper, grated parmesan, minced onion and minced garlic together in medium sized mixing bowl and mix together. Slowly pour in the milk and mix using hands to ensure thoroughly mixed. Mixture will be wet.
- Prepare Skillet: Heat oil in a large pan or dutch oven over medium heat.
- Form Meatballs: Using hands roll meatball mixture into small balls about 1 inch in diameter. Place in the pan coated with oil.
- Sear: Cook the meatballs over medium heat, turning while they cook, until browned on all sides. Cook in batches if needed to avoid over-crowding. Once all meatballs are seared remove from the skillet and set aside. (do not worry if the meatballs are cooked through, they will finish cooking in the sauce)
- Drain the grease from the pan, but leave all the blackened bits.
- Prepare Sauce: Return the pan to the stove at a low heat. Add the onion and cook until softened. Add the garlic and cook for an additional 30 seconds.
- Stir in the tomato paste.
- Add Tomatoes & Ingredients: Pour in the tomato sauce and crushed tomatoes. Add in the oregano, basil, salt, and black pepper. Stir to combine. Add in the light brown sugar and stir.
- Add Meatballs: Return the meatballs to the pot. Gently mix into the sauce.
- Simmer: Bring sauce to a simmer. Cover and cook for 30 minutes.
Notes
- Ground beef can be substituted with half ground pork or ground poultry for different flavors.
- Use finely minced onion raw to blend flavor into meatballs without losing moisture.
- Use freshly grated Parmesan cheese for optimal melting and flavor.
- Cook meatballs fully before freezing; thaw in fridge and reheat in sauce to maintain moisture.
- Meatballs can also be baked at 400°F for about 20 minutes, checking for an internal temperature of 160°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 | |
| Calories | 304kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 21g | 42% |
| Fat | 13g | 20% |
| Cholesterol | 86mg | 29% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
