Easy Homemade Meatballs

Easy Homemade Meatballs are a delicious and versatile dish that can be enjoyed in many ways. For example, when making these meatballs, I guide you through each step so that you can easily follow along. As a result, this recipe will give you the experience of fine dining while staying cozy at home.

Meatballs so, you’d think they’d be foolproof, right? Well, that’s what I thought until my first attempt resulted in dry little hockey pucks which was not my finest moment. However, after some trial and error, and maybe a few desperate books searches, I finally landed on a recipe that’s ridiculously easy and actually works.

In fact, these meatballs are juicy and flavorful, plus they come together with minimal effort. This makes them perfect for a quick weeknight dinner, especially when you just want something hearty without the fuss. Moreover, the best part is that you can tweak them however you like whether that’s beef, pork, or a mix of both. Not to mention, Parmesan is a definite yes, while Italian seasoning is an obvious choice.

Besides, if you’re wondering yes, you should absolutely dunk these in marinara sauce. Alternatively, you could eat them straight from the pan no judgment whatsoever.

So, let’s get cooking!

How to Make Easy Homemade Meatballs

Step One : Mix It All Together

In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan, garlic, salt, pepper, Italian seasoning, milk, and parsley if using. Use your hands yes, hands work best! to mix everything gently. Don’t overwork the meat, or you’ll end up with dense meatballs.

Step Two : Roll Into Meatballs

Take about a tablespoon of the mixture and roll it into a ball. Keep them uniform in size so they cook evenly. If the mixture sticks to your hands, lightly oil them or wet them with water.

Step Three : Cook the Meatballs

Pan-frying option: Heat olive oil in a pan over medium heat. Brown the meatballs on all sides about 5-7 minutes. They don’t need to cook through just get some color.

Baking option: Place the meatballs on a lined baking sheet and bake at 400°F (200°C) for 15-20 minutes, until cooked through.

Step Four : Serve with Sauce

If you browned them in a pan, add marinara sauce and let them simmer for 10 minutes. If you baked them, just toss them in warm sauce. Serve over pasta, in a sub, or eat them straight from the pan no judgment.

Kitchen Equipment You’ll Need

• Large mixing bowl
• Measuring cups and spoons
• Baking sheet (if using oven method)
• Skillet with lid (if using stovetop method)
• Wooden spoon or tongs
• Garlic press or knife

Best Tips

Make ahead tip: Freeze uncooked meatballs on a tray, then store in a bag for quick meals later.

Use fresh breadcrumbs. If you have stale bread, blitz it in a food processor it makes a difference.

Don’t overmix the meat. This is key to soft, juicy meatballs.

Browning adds flavor! Even if you bake them, searing first makes them extra tasty.

What To Eat With Easy Homemade Meatballs

Easy Meatballs are super versatile and can be paired with a variety of sides. Here are some ideas:

Rice or Mashed Potatoes: A hearty base for soaking up sauce.

Sub Sandwich: Load them into a hoagie roll with melted cheese.

Zucchini Noodles or Cauliflower Rice: A low carb option.

FAQ

Can I use ground turkey or chicken instead of beef?

Yes! Ground turkey or chicken works well. Just note that leaner meats can make the meatballs slightly drier, so you might want to add an extra tablespoon of milk or oil.

Do I need to cook the meatballs before freezing them?

You can freeze them either cooked or uncooked. If freezing raw, thaw them before cooking for even browning.

How do I prevent my meatballs from falling apart?

Make sure to include the egg and breadcrumbs, which act as binders. Also, avoid overhandling the meat mixture.

What sauce goes best with meatballs?

Marinara sauce is a classic choice, but you can also try Alfredo, barbecue, or a sweet and sour glaze.

How do I make my meatballs extra juicy?

Adding a bit of milk and not overcooking them will keep them moist and tender.

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