The BEST Meatball Recipe

There’s something incredibly comforting about a well-made meatball. These little flavorful bites have a captivating blend of textures; tender on the inside and slightly crispy on the outside, they evoke memories of Sunday family dinners or cozy nights in. This recipe for The Meatball combines juicy beef and pork with aromatic herbs and cheese, creating a savory harmony that’s simply irresistible.

I’ll be honest: the first time I crafted meatballs from scratch was a revelation. Gone are the days of reaching for those pre-packaged versions. This homemade recipe not only elevates your meal but makes cooking feel like a joyful experience. With just a handful of ingredients, you can create a tantalizing dish that everyone will be clamoring for. So, let’s roll up our sleeves and get cooking!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make The Meatball
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
The Meatball

Why You’ll Love This Recipe

Simple & Quick: Ready in just over an hour, with only 25 minutes of prep.
Irresistible Flavor: A delicious blend of beef, pork, and spices make every bite savory and satisfying.
Eye-Catching Appeal: Perfectly rounded meatballs look great on a plate or in a sub.
Flexible Serving: Great for pasta night, sandwiches, or even snacking.
Diet-Friendly Options: Easily adaptable with gluten-free or dairy-free substitutes.

Ingredients You’ll Need

1 cup panko (or 3 slices white bread, torn into 1″ pieces): This creates a light texture that keeps the meatballs moist.
½ cup whole milk cold: Adds creaminess and binds the ingredients.
½ cup grated parmesan: Essential for flavor, it adds richness and a delicious salty bite.
1 large egg lightly beaten: Acts as a binder for the meatball mixture, keeping everything together.
3 large cloves garlic pressed: Adds depth and a robust aroma.
1 ½ teaspoons dried parsley: Offers a fresh herbaceous taste.
½ teaspoon onion powder: Enhances the overall flavor with subtle sweetness.
¼ teaspoon dried oregano: A classic Italian herb that complements the meat wonderfully.
¼ teaspoon crushed red pepper (optional): For those who like a hint of heat.
¼ teaspoon ground nutmeg (optional): A unique spice that adds warmth and depth.
1 teaspoon salt: Essential for flavor enhancement.
½ teaspoon ground pepper: Provides a mild kick.
1 lb ground beef (90% lean): Lean beef ensures the meatballs are not too greasy.
1 lb ground pork: For richness and a wonderful tender texture.
Olive oil: Needed for cooking and flavor.
1 cup finely chopped yellow onion: Sweetens the sauce and adds texture.
1 ½ tablespoons minced garlic (about 3-4 cloves): Enhances the sauce with more garlicky goodness.
28 oz crushed tomatoes: Forms the base of the sauce, rich in flavor.
2 teaspoons dried basil: Adds a fragrant herbal note.
2 teaspoons granulated sugar: Balances the acidity of the tomatoes.
¾ teaspoons dried oregano: Complements the other flavors in the sauce.
½ teaspoon table salt or fine sea salt: Enhances all the ingredients’ flavors.
½ teaspoon ground black pepper: For additional seasoning.

How to Make The Meatball

Preheat the Oven: If baking, heat your oven to 425°F (220°C) for a crispy finish.
Make the Panade: Pour 1 cup of panko into a large mixing bowl and pour ½ cup of cold whole milk over the top. Stir well until the panko absorbs the milk, letting it sit for about 10 minutes, and then mash it into a paste with a fork.
Add Ingredients: Mix in ½ cup grated parmesan cheese, 1 large lightly beaten egg, 3 cloves of pressed garlic, 1 ½ teaspoons dried parsley, ½ teaspoon onion powder, ¼ teaspoon dried oregano, ¼ teaspoon crushed red pepper (if using), ¼ teaspoon ground nutmeg (if using), 1 teaspoon salt, and ½ teaspoon ground pepper. Stir until well combined.
Temper the Meat: Spoon about 2 tablespoons each of the ground beef and ground pork into the panade. Combine well before adding the remaining meat for uniformity.
Combine Meat and Mixture: Add the rest of the ground beef and ground pork to the bowl. Gently mix with your hands until combined but don’t overwork it to keep the meatballs tender.
Form Meatballs: Lightly grease your hands with olive oil and scoop out 2-tablespoon-sized portions, rolling them gently into round balls. Place them on a parchment-lined baking sheet, spacing them at least an inch apart if baking.
Cook the Meatballs: If baking, transfer the pan to the preheated oven and bake for 12-15 minutes. For pan-searing, heat olive oil in a large pot over medium-high heat until shimmering, and sear the meatballs in batches until browned, flipping carefully. They’ll still be slightly pink in the center.
Make the Sauce: After cooking the meatballs, drain excess grease (keeping those tasty brown bits!). Heat 2 tablespoons of olive oil in the pot, add 1 cup finely chopped yellow onion, and sauté for 5-7 minutes until softened. Add 1 ½ tablespoons of minced garlic, cooking for about 30 seconds until fragrant.
Add Sauce Ingredients: Stir in 28 oz crushed tomatoes, 2 teaspoons dried basil, 2 teaspoons granulated sugar, ¾ teaspoons dried oregano, ½ teaspoon salt, and ½ teaspoon pepper.
Simmer and Add Meatballs: Bring your sauce to a simmer and gently add the meatballs. Submerge them in the sauce and cover the pot.
Cook Through: Let it simmer on low for about 15 minutes until the meatballs are cooked through, ensuring the internal temperature is at least 165°F (75°C).
Serve: Stir the sauce gently and serve it up! Enjoy the meatballs alone, over pasta, or in a delightful sub.

Storing & Reheating

Store any leftovers at room temperature for up to 2 hours. After that, transfer them to an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze cooked meatballs for up to 3 months. Simply place them in freezer-safe bags. When ready to enjoy again, thaw them in the fridge overnight and reheat in a saucepan over medium heat until warmed through, about 10-15 minutes. The texture and flavor will remain deliciously intact!

Chef’s Helpful Tips

To avoid dense meatballs, handle the meat mixture gently and don’t compact it too tightly when forming.
Using room temperature eggs can help in combining ingredients more easily.
Keep an eye on cooking times; a meat thermometer ensures perfectly cooked meatballs.
If your mixture feels too wet, a little more panko can absorb excess moisture.
For extra flavor, consider adding fresh herbs if available.
You can prep meatballs ahead of time, refrigerating them uncooked until you’re ready to bake or fry!

Discovering the magic of The Meatball is truly a delightful experience. Each bite is a reminder of home and tradition, and with this recipe, you won’t just be serving food; you’ll be bringing people together around the table. Don’t hesitate to add your own twist—experiment with spices or try serving them in different ways. Your family and friends will be begging for seconds, and who knows? You just might end up on a culinary journey filled with flavor and joy!

Recipe FAQs

What type of meat is best for meatballs?

For a balanced flavor and texture, using a mix of ground beef and ground pork works wonders. Lean beef offers a good meat base, while pork adds richness. If you prefer a lighter option, ground turkey or chicken can also be great substitutions.

Can I freeze meatballs before cooking?

Absolutely! You can freeze uncooked meatballs. Simply shape them and place them on a baking sheet to freeze individually. Once frozen, transfer them to a freezer bag. They can be cooked from frozen; just add a few additional minutes to the cooking time.

How can I make meatballs gluten-free?

To make this recipe gluten-free, simply substitute panko with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure that all other ingredients, particularly sauces, are also gluten-free.

What’s the best way to serve meatballs?

Meatballs are versatile! They can be served with marinara sauce over spaghetti, nestled in sub rolls with melted cheese, or even as tiny appetizers at a gathering. They also shine in a hearty soup or on their own with a drizzle of olive oil and herbs.

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