Meatballs Recipe

Meatballs are a classic Italian-American staple made from seasoned ground beef and breadcrumbs, perfect for pairing with pasta or piling onto submarine sandwiches. Ideally the meat mixture should be rested in the refrigerator for thirty minutes before rolling to allow the flavors to meld and the fat to firm up for easier shaping.

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Meatballs Recipe Ingredients

• 1 lb ground chuck (80/20 fat ratio is best)
• 1/2 cup plain breadcrumbs
• 1/4 cup whole milk
• 1 large egg, lightly beaten
• 1 tsp dried Italian seasoning
• 1/2 tsp dried parsley
• 1/4 tsp red pepper flakes (optional, for heat)
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• Cooking spray

How To Make Meatballs Recipe

1. Mix the Meatballs: In a large mixing bowl, combine the ground chuck, breadcrumbs, milk, beaten egg, Italian seasoning, parsley, red pepper flakes, onion powder, garlic powder, salt, and black pepper. Use your hands to mix the ingredients gently until just combined. It is crucial not to overwork the meat, or the meatballs will become tough.
2. Let It Rest: Cover the bowl with plastic wrap and place it in the refrigerator for thirty minutes. This chilling step hydrates the breadcrumbs and firms up the fats, making the mixture easier to handle.
3. Preheat and Prep: Preheat your oven to four hundred and twenty-five degrees Fahrenheit. Line a large rimmed baking sheet with aluminum foil for easy cleanup and spray it generously with cooking oil.
4. Roll the Meatballs: Scoop out small portions of the meat mixture (about one and a half inches in diameter). Wet your hands slightly with cold water to prevent sticking, then roll the portions into smooth, round balls. Place them on the prepared baking sheet, spacing them slightly apart so they brown rather than steam.
5. Bake: Bake in the center of the oven for ten to fifteen minutes. You can flip them halfway through if you want even browning, but it is not strictly required. They are done when they are golden brown on the outside and fully cooked through.
6. Let ‘Em Rest: Remove the baking sheet from the oven and let the meatballs rest for five minutes before tossing them in sauce or serving. This allows the juices to redistribute inside the meat.

Recipe Tips

• The Panade: The combination of milk and breadcrumbs creates a “panade.” This starch paste holds onto moisture and ensures the meatballs stay tender even after baking.
• Fat Content: Stick to ground chuck with an eighty-twenty fat ratio. Leaner beef, like ninety-ten, will result in dry, rubbery meatballs because there isn’t enough fat to render and baste the meat from the inside.
• Wet Hands: If the mixture feels sticky while rolling, keep a small bowl of water nearby and dampen your palms between every few meatballs.
• Don’t Over-pack: When rolling the balls, use a light touch. You want them to just hold their shape, not be packed into dense spheres.

What To Serve With Meatballs

Meatball accompaniments are hearty, comforting additions frequently served to turn a simple appetizer into a filling main course. Ideally the spaghetti sauce should be simmered with a parmesan rind to provide a savory, salty depth that complements the seasoned beef.

• Spaghetti with marinara sauce
• Toasted hoagie rolls with melted provolone (for subs)
• Creamy mashed potatoes with brown gravy
• Roasted broccoli or green beans

How To Store Meatballs

• Refrigerate: Store the cooked meatballs in an airtight container for up to four days.
• Reheat: To keep them moist, reheat the meatballs in a simmering sauce on the stovetop. If reheating dry, use the microwave for thirty seconds or a three hundred and fifty degree oven for ten minutes.
• Freeze: These freeze perfectly. Place the cooled, cooked meatballs on a baking sheet in the freezer until solid, then transfer to a bag for up to three months.

Meatballs Recipe Nutrition Facts

• Calories: 280 kcal (per serving of 3 meatballs)
• Carbohydrates: 8g
• Protein: 18g
• Fat: 18g
• Fiber: 1g
• Sugar: 1g

Nutrition information is estimated per serving based on 4 servings.

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