Easy Homemade Meatballs
User Reviews
5
24 reviews
Excellent
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
10
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Calories
757 kcal
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Course
Main Course
Easy Homemade Meatballs
Report
These Easy Homemade Meatballs are prepared with a mix of ground beef, fresh and panko bread crumbs, ricotta, Parmesan, and a blend of spices including nutmeg, oregano, and red pepper flakes for depth. The meatballs bake until browned and are paired with a sauce made from sautéed bacon, garlic, onions, peppers, fresh and canned tomatoes, red wine, and herbs. The recipe provides steps for baking meatballs and simmering the sauce to develop a hearty flavor suitable for serving with spaghetti and crusty bread.
Description
Easy Homemade Meatballs bring together a flavorful mixture of ground beef with textured bread crumbs, fresh herbs like Italian parsley, and cheeses including ricotta and Parmesan. The mixture includes seasonings such as nutmeg, oregano, and red pepper flakes to enhance the flavor complexity. The meatballs are lightly formed and baked until nearly cooked through, which gives them a slightly browned exterior and tender interior.
The accompanying sauce is a robust blend starting with bacon cooked in olive oil, adding a smoky foundation. Garlic, onions, and poblano or red bell peppers provide a savory base, followed by the addition of fresh diced tomatoes, canned crushed tomatoes, and red wine for acidity and richness. Herbs including parsley, basil, and oregano deepen the flavor alongside beef bouillon seasoning.
This dish pairs well with spaghetti tossed with butter, allowing the sauce and meatballs to be the focus. It's well-suited for making ahead, with both meatballs and sauce holding up well when refrigerated or frozen and reheated. Leftovers can be refrigerated for several days and reheated gently to preserve texture and taste.
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Ingredients
- 2 pounds ground beef 80/20 (lean to fat ratio
- 1 cup white bread crumbs about 4 slices, crust removed, fresh
- ¼ cup panko bread crumbs Italian seasoned, dry
- ¼ cup Italian parsley minced, fresh
- ½ cup Parmesan Cheese Parmigiano-Reggiano, or Romano cheese, grated
- ¼ cup ricotta cheese full-fat
- 3 cloves garlic , grated
- ½ sweet onion grated, small
- 1 tablespoon Knorr beef bouillon or 2 teaspoons kosher salt
- ½ teaspoon black pepper to taste, ground
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground nutmeg
- 1 teaspoon oregano fresh or dry
- 2 egg beaten, large
- ¾ cup whole milk dry red wine, such as Malbec or warm water
For the Sauce
- ¼ cup extra-virgin olive oil , divided
- 6 lices Bacon chopped
- ½ teaspoon red pepper flakes crushed
- 7 cloves garlic , crushed or chopped
- 1 onion finely chopped, large
- 2 poblano pepper finely chopped, or red bell pepper
- 8 tomato diced, fresh
- ½ cup red wine , such as Malbec
- 1 crushed tomatoes 28-ounce can; or diced tomatoes
- 3 tablespoons tomato paste
- ¼ cup Italian parsley , chopped
- 3 tablespoons basil freshly chopped leaves
- 3 teaspoons oregano
- 1 tablespoon Knorr beef bouillon to taste
- kosher salt , to taste
- 1 cup of water
- 1 tablespoon sugar
For the Pasta:
- 1 ½ pounds spaghetti , cooked according to package directions
- 2 tablespoons kosher salt , to taste
- 8 Tablespoons butter
- 4 to 6 water quartz
To Serve:
- cheese such as Parmigiano-Reggiano or Romano, grated
- crusty bread or garlic bread
Instructions
- Preheat the oven to 425 °F and set an oven rack in the middle position. Lined a 13 x 18 sheet pan with aluminum foil, set a rack, and lightly spray cooking oil; set aside.
- Place the ground beef, bread crumbs, parsley, grated onion, ricotta, Parmesan, salt, pepper, nutmeg, egg, oregano, and ¾ cup warm water in a bowl. Combine very lightly with a fork. At this point, you can shape and bake your meatballs or cover and refrigerate for a least 1 and up to 8 hours. (The longer you let the mixture sit, the more flavor will develop).
- Using your hands, lightly form the mixture into 2-inch meatballs. (You will have about 28 meatballs). Arrange the meatballs on the prepared sheet pan. The mixture will be a bit sticky; lightly oil your hands every so often while rolling the meatballs if necessary. Bake the homemade meatballs for 20 to 25 minutes until browned and almost cooked through.
For the sauce:
- Heat 1 tablespoon of olive oil in a pot over medium-high heat. Add the bacon and cook until browned. Transfer the bacon to a plate and pour the fat from the pot.
- Heat 3 tablespoons of olive oil in the same pot over medium heat. Add the onion, poblano, crushed tomato, and fresh tomatoes and cook until softened, 10 to 15 minutes. Add the garlic and cook for 1 more minute. Add the tomato paste and cook, stirring, for 2 more minutes.
- Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates about 3 minutes. Add the water, sugar, beef flavor bouillon, and pepper. Stir, cover, and simmer on the lowest heat for about 45 minutes.
- Return the meatballs bacon, stir in the parsley to the sauce, and simmer for another 30 minutes until the flavors come together and the sauce is thickened. Stir in the basil, taste, and adjust season with kosher salt if needed.
For the pasta:
- Bring a large pot of salted water to boil. Add the pasta and cook al dente, about 7 minutes, stirring occasionally. For more tender pasta, boil an additional minute. Drain pasta in a colander—return pot to low heat. Add the butter and let it melt; add the cooked pasta and toss until completely coated with the butter. Stir in some warm tomato sauce and toss again.
To serve the Homemade Meatballs:
- Transfer the sauced pasta to a platter and top with homemade meatballs (using a slotted spoon). Ladle the remaining tomato sauce over the spaghetti and homemade meatballs. Top with grated Parmesan cheese. Garnish with chopped parsley, if desired. Serve with bread or garlic bread (and some good Rose or Red Wine😉 ). Enjoy!
Equipments used:
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days and reheat gently to maintain texture.
- You can prepare the meatball mixture up to 8 hours ahead and refrigerate to develop flavor before baking.
- The sauce can be made ahead and stored in the refrigerator or freezer for convenience.
- Freeze meatballs and sauce separately if desired; thaw overnight and reheat in the oven or on the stove.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
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