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How to master the art of making easy homemade meatballs. This is the best homemade meatball recipe made with fresh ingredients! I will share all of my secrets to making the most perfect meatballs.
There’s something truly special about the aroma of meatballs sizzling on the stovetop. It is the quintessential comfort food.
Homemade meatballs are a labor of love that brings families and friends together around the dining table. I am going to delve into the art of making homemade meatballs – from choosing the right ingredients to mastering the cooking techniques that ensure perfect meatballs every time.
Making the best homemade meatballs is a culinary journey that combines tradition, creativity, and a whole lot of love.
From selecting the right ingredients to mastering the cooking techniques, each step contributes to the final masterpiece that graces your dinner table.
So, gather your ingredients, roll up your sleeves, and embark on a flavorful adventure that is sure to become a cherished tradition in your kitchen.
What ingredients are in Homemade Meatballs?
The foundation of a great meatball lies in the quality of its ingredients. For a classic beef meatball, opt for ground beef with a moderate fat content (around 15-20%). However, you can also get creative by using a combination of meats, such as beef, Italian sausage, and even veal to achieve a unique flavor profile.
- Ground Beef (can use a mix of Italian sausage and ground beef) — I suggest using 80/20.
- Onion — finely dice the onions and cook until softened before adding to the meatball mix.
- Garlic — use minced garlic.
- Eggs — this acts as a binder to keep the meatballs together.
- Grated Parmigiano — serves two purposes — to keep them moist and soft because of the fat content and is a flavor powerhouse.
- Fresh Italian Parsley — adds a clean, fresh, slightly peppery taste.
- Breadcrumbs — use fresh homemade breadcrumbs, panko breadcrumbs, or original breadcrumbs in this meatball recipe.
- Water or Milk — this helps to seal in the moisture in the meatballs.
- Salt and Pepper — be generous with your salt and pepper!
- Olive Oil (for cooking)
Why is it important to use breadcrumbs in meatballs?
Breadcrumbs serve as the binder for your meatballs, helping them hold their shape and maintain moisture. You can use either fresh breadcrumbs or store-bought ones. My favorite breadcrumbs to use are panko breadcrumbs.
In addition to breadcrumbs, you can add binders like eggs or grated parmesan cheese. This not only helps with binding but also adds extra flavor and richness.
What ingredients to add to meatballs?
This is where you can really let your creativity shine. You can incorporate a medley of herbs and spices like minced garlic, fresh Italian parsley, oregano, basil, or even a dash of red pepper flakes for a kick. The seasoning you choose will define the character of your meatballs, so don’t be afraid to experiment.
How to make tender meatballs:
We all want tender, melt-in-your-mouth meatballs and there are some secrets for making the most tender meatballs.
- Be careful not to overwork the meat mixture, as this can result in tough meatballs. I like to mix the meatball mixture together with my hands and only mix together until the ingredients are combined. You can also let the meat rest for 15-20 minutes before cooking.
- To make tender meatballs, you need to have enough fat. I suggest using 80/20 ground beef and adding eggs for a binder and cheese for that extra fat to keep them moist and tender. The water or milk added will keep the moisture in the meatball.
- Don’t overcook your meatballs! This is what will dry them out so watch them carefully to not overcook. If I am not sure if the meatballs are fully cooked, I will put them in a pot filled with marinara sauce on a low simmer to slowly finish the cooking time.
How to cook the Best Meatballs:
There are several methods for cooking meatballs, each offering a unique texture and flavor. Here are a few popular options:
- Pan-Frying: In a hot skillet with a bit of oil, pan-fry your meatballs until they develop a golden-brown crust. This method locks in the juices and creates a delightful contrast between the crispy exterior and tender interior.
- Baking: For a healthier alternative, arrange your meatballs on a baking sheet and bake them in the oven. This method results in evenly cooked meatballs with a slightly different texture than pan-frying.
- Simmering in Sauce: Submerge your meatballs in a flavorful tomato sauce and let them simmer until they absorb the flavors of the sauce. This is a great option if you’re planning to serve the meatballs with pasta.
I like to do all 3 methods! Yes, this may be a little more time consuming but well worth the effort.
I quickly place the meatballs in a skillet to brown both sides of the meatball before finishing off the cooking in the oven.
Then I will carefully place them in a pot of simmering marinara sauce before serving on a plate of spaghetti or parmesan polenta or just make a huge bowl of meatballs with a side of garlic cheese bread.
Don’t overwork your meatballs!
We want tender, melt-in-your-mouth meatballs so you don’t want to overwork the meat by overmixing.
What to serve meatballs with:
Once your homemade meatballs are cooked to perfection, there are many ways to serve them. Serve them as a main dish on top of pasta, in a hearty sub sandwich, or even on their own as appetizers or a main dish topped with shaved parmesan cheese.
Top them with a drizzle of marinara sauce, a sprinkle of freshly grated Parmesan cheese, and a garnish of chopped herbs for that final touch of visual appeal and flavor.
You can also serve this best ever homemade meatball recipe with EASY GARLIC CHEESE BREAD or CHEESY PULL-APART GARLIC BREAD
You can also serve meatballs on a bed of fettuccine alfredo. This is the Best Fettuccine Alfredo Recipe.
More Meatball Recipes:
Here are some more favorite, fool-proof meatball recipes…
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Best Homemade Meatballs
Ingredients
- 1 large Onion (diced)
- 3 Tablespoons Olive Oil
- 3 cloves Garlic (finely minced)
- 1/4 teaspoon Red Pepper Flakes
- 1 1/2 lbs Ground Beef (or a mixture of Beef and Italian Sausage)
- 2 large Eggs
- 1 cup Grated Parmigiano Cheese
- 2 Tablespoons Fresh Italian Parsley (diced)
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 cup Breadcrumbs
- 1/2 cup Water or Milk
Marinara Sauce:
- https://www.modernhoney.com/homemade-marinara-sauce/
Instructions
- Coat a large skillet with 1 Tablespoon of olive oil and bring to medium-high heat. Add the diced onions to the pan and sprinkle with salt. Cook for 6-7 minutes. Add the garlic and crushed red pepper and cook for 1-2 minutes longer. Turn off heat and allow to cool.
- In a large bowl, combine the ground beef, eggs, parmesan cheese, fresh parsley, salt, pepper, and breadcrumbs. Squish the mixture together with your hands.
- Add the slightly cooled onion mixture and squish the mixture together. Add the water and squish together again. The mixture will be very wet but trust the process.
- Preheat oven to 350 degrees. Shape the meatballs into balls — slightly larger than a golf ball. Makes 18-20 meatballs.
- Coat a large skillet with the remaining 2 Tablespoons of olive oil and bring to medium-high heat. Brown the meatballs on both sides. Be careful when turning the meatballs to make sure the meatballs stay together.
- Once they are browned, either place the oven-safe skillet with meatballs in it right into the oven or place the meatballs on a cookie sheet. Bake for 15 minutes or until the meatballs are cooked through.
- Make your homemade marinara sauce or use a store-bought jarred sauce, like Rao's. Fill a large pot or dutch oven with marinara sauce and bring to a simmer over medium-low heat. Carefully add the meatballs to the pot of sauce and let them simmer in the sauce.
- Serve with freshly grated parmigiano and finely diced Italian parsley or basil. Serve on a bed of pasta or polenta or just fill a bowl with the meatballs and eat with garlic cheese bread.
Notes
- Ground Beef (can use a mix of Italian sausage and ground beef) — I suggest using 80/20.
- Onion — finely dice the onions and cook until softened before adding to the meatball mix.
- Garlic — use minced garlic.
- Eggs — this acts as a binder to keep the meatballs together.
- Grated Parmigiano — serves two purposes — to keep them moist and soft because of the fat content and is a flavor powerhouse.
- Fresh Italian Parsley — adds a clean, fresh, slightly peppery taste.
- Breadcrumbs — use fresh homemade breadcrumbs, panko breadcrumbs, or original breadcrumbs in this meatball recipe.
- Water or Milk — this helps to seal in the moisture in the meatballs.
- Salt and Pepper — be generous with your salt and pepper!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These ARE the best meatballs! They’re better than any restaurant’s, better than my Sicilian mother-in-law’s, they are the most perfect meatballs ever. The only change I ever make is the addition of a little Italian seasoning. These are good on their own, good with marinara, good with vodka sauce, just THE best ever. But then, no Modern Honey recipe has ever disappointed us yet, so why should this recipe be any less than spectacular?! Love!
SO AMAZING! We make these all the time!
After trying over a dozen, this is the only Italian meatball recipe I use. Perfect every time. Even my husband whose mom is Sicilian loves them best! Thank you!