Homemade Meatballs Recipe
User Reviews
4.9
-
Prep Time
25 mins
-
Cook Time
20 mins
-
Total Time
45 mins
-
Servings
8 about 4 meatballs each
-
Calories
415 kcal
-
Course
Main Course, Dinner
Homemade Meatballs Recipe
Description
The Homemade Meatballs Recipe blends Italian sausage and ground beef with seasoning that includes garlic powder, onion powder, Italian herbs, salt, pepper, and Parmesan cheese. Breadcrumbs and eggs help bind the mixture and provide a tender texture. After mixing, allowing the meat mixture to rest lets the breadcrumbs absorb moisture and maintain the meatballs' shape.
The meatballs are shaped to roughly 2 tablespoons in volume, baked at 400ºF until lightly browned, then transferred to red sauce to finish cooking, ensuring a juicy interior and infused flavor. If no sauce is used, the baking time is extended to cook through. There are also stovetop cooking instructions available.
This recipe's modest seasoning accounts for the Italian sausage's spices while achieving balance from the Parmesan and herbs. It is versatile for serving as a main dish with sauce and pasta or as a meatball sub. Adjustments in meat types and mix-ins like herbs or garlic can be made to vary flavor intensity and texture.
Breadcrumb alternatives and egg replacements are suggested for dietary needs. Careful mixing without overworking the meat ensures tender meatballs rather than a dense texture.
Ingredients
- 1/2 cup breadcrumbs $0.17, plain
- 1/2 cup Parmesan Cheese $1.92, grated
- 1/2 tsp garlic powder $0.05
- 1/2 tsp onion powder $0.05
- 1/2 tsp Italian seasoning $0.05
- 1/4 tsp salt $0.02
- 1/4 tsp black pepper $0.03
- 2 egg $1.58, large
- 1/4 cup milk $0.04, whole
- 1 lb. Italian sausage $3.57, bulk
- 1 lb. ground beef $4.98
Instructions
- In a small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. In a separate small bowl, lightly whisk the two eggs.
- Add the breadcrumb mixture, eggs, milk, Italian sausage, and ground beef to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing the meat.
- Let the meatball mixture rest for five minutes to allow the breadcrumbs time to soften. Divide and shape the meat into about 32 balls, approximately 2 Tbsp in volume each.
Oven Cooking Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment. Place the meatballs on the baking sheet about one inch apart from each other.
- Bake for about 15 minutes, or until lightly browned.
- Once browned, transfer them to a pot of red sauce and simmer for five more minutes in the sauce. If not using a red sauce, add an additional 3-5 minutes to the bake time, or until they're cooked through.
Stove Top Cooking Instructions
- Add a tablespoon of cooking oil to a large skillet and heat over medium. Once hot, swirl the oil to coat the surface of the skillet. Add half of the meatballs to the skillet.
- Cook them, turning every couple of minutes, until browned on all sides and cooked through. Repeat with the second batch.
- Once cooked, transfer them to a pot of red sauce and simmer for a few minutes more before serving.
Freezing Instructions
- You can freeze this recipe either cooked or uncooked. I prefer freezing them already cooked so they can go straight from the freezer into a pot of red sauce and then just simmer until heated through. Cooked meatballs should be completely cooled before placing in a gallon-sized freezer bag and transferred to the freezer.
- To freeze uncooked, place the raw meatballs on a parchment-lined baking sheet and freeze on the baking sheet until solid (1-2 hours) before transferring to a gallon-sized freezer bag for longer storage. Thaw completely before cooking.
Notes
- Breadcrumbs combined with eggs bind the meatballs and keep them tender; gluten-free options include oatmeal or crushed gluten-free crackers.
- For egg-free variations, use a flax egg made from ground flaxseed and water.
- Italian sausage provides herbs and spice, so seasoning is kept light; using other ground meats may require increased seasoning.
- Enhance flavor by mixing in fresh onion, garlic, bacon, sun-dried tomatoes, or fresh herbs like basil and parsley.
- Liquid substitutions such as broth or red sauce can replace milk to alter moisture and flavor.
- Add a pinch of crushed red pepper for extra heat if desired.
- Cook meatballs thoroughly and check internal temperature for safety and juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8about 4 meatballs each
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 415kcal | 21% |
| Carbohydrates | 7g | 2% |
| Protein | 22g | 44% |
| Fat | 33g | 51% |
| Sodium | 703mg | 29% |
| Fiber | 0.4g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
