Maggiano's Meatballs
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
35 mins
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Servings
6 servings
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Calories
400 kcal
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Course
Main Course
Maggiano's Meatballs
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With Maggiano's Meatballs recipe, you can make perfect restaurant-style meatballs at home with 15 minutes of prep and 20 minutes of cooking!
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Ingredients
- 20 ounces ground beef 80/20
- 6 cloves garlic minced
- 1 egg
- 8 tablespoons milk
- 1/2 cup Parmesan Cheese freshly grated
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons fresh basil finely chopped
- 3/4 cups seasoned bread crumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat oven to 350F.
- Combine all the ingredients, except oil, in a medium bowl. Mix well by hand until all the ingredients are well combined. Adjust the salt and pepper to taste.
- Using a two tablespoons cookie scoop form 16 evenly sized meatballs. Heat olive oil in a large skillet over medium-high heat. Cook the meatballs on each side for a few minutes, just until browned.
- Transfer meatballs to a baking dish and continue cooking in the oven for 10-12 minutes.
- Serve with your favorite marinara sauce on top of pasta.
Notes
- When I make meatballs, I like to make sure the ground beef has enough fat in it to provide moisture to keep them from being dry and flavor to make them taste good. But I also do not want them to be overly greasy. I typically use what most grocery stores call ground chuck, which is 80/20 or 80% lean meat and 20% fat.
- An easy way to make these meatballs evenly is to use a small ice cream or cookie scoop.
- If the mixture gets sticky, I usually add a bit of olive oil to my hands to keep it from sticking.
- Do not overcook the meatballs. I remove mine when they are 150 degrees F. They will continue to heat up after removing them from the oven.
- Another problem is using too many breadcrumbs or other fillers, making the meatballs mushy and causing them to fall apart.
- Also, do not overwork the meatballs. This is another cause of meatballs that fall apart.
- Use the right breadcrumbs, and make sure they taste good. Remember that they are a big part of this recipe's seasoning.
Nutrition Information
Show Details
Calories
400kcal
(20%)
Carbohydrates
12g
(4%)
Protein
23g
(46%)
Fat
27g
(42%)
Saturated Fat
10g
(50%)
Cholesterol
102mg
(34%)
Sodium
805mg
(34%)
Potassium
353mg
(10%)
Fiber
0g
(0%)
Sugar
2g
(4%)
Vitamin A
315IU
(6%)
Vitamin C
3.1mg
(3%)
Calcium
177mg
(18%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 12g | 4% |
| Protein | 23g | 46% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 805mg | 34% |
| Potassium | 353mg | 8% |
| Fiber | 0g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 177mg | 18% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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