Meatball recipes are comparable to your favorite Italian restaurant! These meatballs are always amazingly soft, delicious, flavorful, never dry, and unimpressive! Here you will learn everything you need to know to be perfect every time.
Perfectly cooked, twisted, and intertwined steamed spaghetti pasta bowls are coated with vibrant garlic San Marzano marinara sauce, all piled high and topped with homemade meatballs. Let’s talk about our proud home cooking! After reading this article, we suggest you to read the “How to Make Spaghetti Squash! Fast & Easy!” article.
A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning.[1] Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fishballs.
https://en.wikipedia.org/wiki/Meatball
What makes the best meatball recipe?
Use as many fresh ingredients as possible. Fresh meat (not frozen), fresh herbs, fresh bread crumbs, and fresh flavors. Everything is new here.
Use meat mix for the best flavor. I use beef and pork. It’s easy to get and affordable for me. But if you can get veal, use 2/3 lbs of meat, 2/3 lbs of pork, and 2/3 lbs of veal. Do not use low-fat meat. Fat softens the meatballs.
Add proper flavor and seasoning to the mixture. I don’t make hamburger balls to serve with ketchup. Add herbs, garlic, and onions to the delicious Italian taste we crave. And of course, don’t skip the salt and pepper the meat needs!
Use a liquid to moisten. We recommend milk instead of water. Whole milk gives more flavor and richness than water.
Use enough eggs to bind. Without eggs, the meatballs will break, especially if you put them in the sauce. I use one egg per pound of meat, so I use two.
Add cheese! It adds so many flavors. Here, use freshly grated Parmesan cheese and do not use shelf-stable foods. It tastes terrible and doesn’t melt immediately.
Do not overuse the meatball mixture. If you mix the ingredients by hand (and with your fingertips) instead of using a spoon or spatula, your combination will be easier to mix and will be a processed meat paste.
Fry the meatballs. Browning adds so many flavors. Here are two ways to achieve that: cooking in the oven or frying in olive oil.
Shape into balls of the same size so that they are cooked evenly. Kitchen scales (covered with plastic wrap or paraffin paper to keep things clean) or oiled cookie scoops can help.
Shape with oiled hands. This way, the meatballs don’t stick together. Sometimes I polish the baking sheet with olive oil by hand, and for free, the hands are already oiled and ready to form meatballs.
These meatballs are one of my favorite Italian dishes, and this is my idea for a perfect dinner! Who is ready to make some now?
What ingredients do meatballs contain?
- Minced beef (80-85% lean) and minced meat. Do not use previously frozen meat as it will not be held together and will not taste fresh.
- Freshly baked bread crumbs. made from rich, voluminous bread such as la Brea bread (not baguette bread or sandwich bread fluffy bread). Heartfelt things are more absorbent. If possible, use old bread that is 2-3 days old.
- Fresh herbs (basil, parsley, oregano). It is highly recommended to use fresh herbs, but if you don’t have them, you will get a pinch when dried (2 teaspoons of dried basil, two teaspoons of dried parsley). Use. And 1 tsp dried herbs). oregano). But next time I try it fresh, the taste is different.
- Fresh onions and garlic. I usually fry these flavors first, but to save time, cut the onions and chopped garlic sizes, so they don’t crunch when the meatballs are finished.
- Eggs. These holds meatballs together. Don’t skip them.
- Whole milk. This keeps the meatballs juicy. Nobody wants to eat dry meatballs.
- Parmesan Cheese.Add the minced beef and other meatball ingredients to the mixing bowl: beef, pork, eggs, onions, garlic, basil, parsley, oregano, parmesan, and seasonal ingredients evenly with salt and pepper (add evenly with salt and pepper). If using a glass sauce, use 3/4 tsp salt, which can be salty, so 1/2 tsp pepper). For the best authentic taste, use genuine Parmesan-Reggiano like Malay.
For spaghetti and gravy
Spaghetti noodles. To make spaghetti and meatballs, you need about 16-20 ounces of dry spaghetti cooked according to the package instructions (salt if you use the sauce purchased at the store). Fresh spaghetti would be even better if you had access to it.
Marinara Sauce. Use 2 (24 oz) jars of top-quality tomato and basil sauce as a shortcut (always use Laos when going this route). If you have time, make a batch of homemade marinara sauce.
Grind bread crumbs and bread crumbs with a food processor.
How to make fresh bread crumbs?
Tear slices of delicious bread (2 or 3 days old) into chunks. Put in a food processor and electric shock to the fine bread crumbs.
Some recipes require freshly toasted bread crumbs, but we use newly baked bread crumbs here. If you need to roast with a different recipe, spread it on an 18 x 13 rimmed top and bake in a 300-degree oven until crispy.
Mix occasionally for 10 to 15 minutes. Let’s cool down.
Store leftovers and fresh or toasted crumbs in a closed freezer for longer shelf life (up to 3 months).
Mix the bread and milk mixture in a glass bowl.
How to make meatballs?
Soak the bread crumbs. In a large mixing bowl, mix the bread crumbs and milk together in a whisk and, if necessary, add one tablespoon of milk at a time to completely wet the bread. Sit down while chopping the material (or at least 5 minutes).
Add the minced beef and other meatball ingredients to the mixing bowl. beef, pork, eggs, onions, garlic, basil, parsley, oregano, parmesan, and seasonal ingredients evenly with salt and pepper (add evenly with salt and pepper). If using a glass sauce, use 3/4 tsp salt, which can be salty, so 1/2 tsp pepper).
Put ground beef, minced meat, fresh herbs, parmesan cheese, eggs, onions, garlic, and soaked bread crumbs in a glass mixing bowl.
Gently mix the mixture by hand and chop the meat with your fingertips until the ingredients are evenly mixed.
Balls: Use greased hands to shape the mixture into uniform meatballs. Each is about 1 1/4 inches (or about (38 g).
Put the raw meatball mixture in a glass mixing bowl.
meatball Ingredients and Instruction
- Two cups (5.2 ounces) of freshly baked bread crumbs
- 3/4 cup of whole milk, more if needed
- 1 pound 85% minced lean beef
- 1 pound of minced beef
- Two big eggs
- 1/2 cup of finely chopped yellow onions
- Two pieces of garlic, chopped (2 tsp)
- Two tablespoons of finely chopped fresh basil
- Two tablespoons of finely chopped fresh parsley
- One tablespoon of freshly chopped oregano
- 1 cup of finely grated parmesan cheese
- Salt and freshly ground black pepper
- 3/4 cup olive oil, only when using the instructions for the frying method
In a large mixing bowl, mix the bread crumbs and milk together with a whisk and add one tablespoon of milk at a time to completely moisten the bread. Rest while preparing the ingredients (or at least 5 minutes). Add beef, pork, eggs, onions, garlic, basil, parsley, oregano, and parmesan to the bread crumb mixture and season evenly with salt and pepper (if using glass sauce, only 3/4 tsp salt). Mix slowly and chop the meat with your fingertips until the ingredients are even. Using oiled hands, shape the mixture into meatballs of the same size. Each is about 1 1/4 inch (or about 38 g).
Oven baking method
Preheat the oven to 400 degrees before you start making meatballs. Spray a non-stick cooking spray well into two dark non-stick pans or polish with olive oil. Place the shaped meatballs on the top plate, fit about 20 at a time, and spread evenly—Bake for 10 minutes in the top and bottom third of the oven. If the bottom of the meatball is already browned, remove the meatball and turn it over (use a thin metal spatula to scrape the meatball from the sheet pan). Place the pan on the opposite rack and bake for about 8-12 minutes longer until cooked (should reach 165 degrees in the center of the meatball). Add the heated marinara sauce and stir. For softer meatballs, simmer over low heat (about 10-20 minutes, occasionally lightly mix).
Pan frying stove method
To burn the meatballs, pour 3/4 cup of olive oil into a 12-inch non-stick frying pan and heat over medium to high heat. Divide the meatballs into three portions (so they are not crowded) and heat for about 4-6 minutes until the bottom turns golden. Then turn to the other side and cook on the other side until golden. Place it on kitchen paper to drain it. In a large saucepan, place the meatballs in a heated marinara sauce (see Note 5) and soak in the sauce. Cover with low heat and simmer until the meatballs reach 165 degrees in the center, and occasionally rotate the meatballs slowly for 15-20 minutes.
