There are many fun meatball recipes available on my website already, but I wanted to have one basic homemade meatball recipe that could be used for a variety of meals, since I love meatballs and have several recipes for fun meatball variations already on the website.
By doing so, you will be able to store a batch of tasty meatballs in the freezer for use later in a variety of quick weeknight meals.
Apronese introduces you to a simple and uncomplicated meatball recipe that even beginners can easily succeed. Read the next post now.
There are a lot of advantages to keeping these meatballs simple because they make them more versatile as well as quick to make.
The recipe is really simple, pared down, and basic for those of you who want something quick, easy, and uncomplicated. Due to the simplicity of the flavor profile, it’s possible to pair these meatballs with a variety of sauces and meals because they have a simple flavor profile.
As a result of the addition of egg and breadcrumbs to meatballs, the meatballs will hold together better, and the combination of these two ingredients gives them a slightly firmer texture than uncooked meatballs.
I have made some meatballs without eggs and breadcrumbs in the past, however they are not as well holding together and the meat has a more firm texture, similar to the texture of hamburgers, as well as holding together just as well.
It may be necessary to replace the egg and breadcrumbs because you cannot consume egg or gluten-free breadcrumbs for health reasons.
If you want to experiment with replacing them, you can use a flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water) for the egg, and oatmeal, rice, or crushed gluten-free crackers for the breadcrumbs.
What Meat Can I Use?
In fact, you can use a wide variety of ground meat to make meatballs. However, when you substitute meat for meatballs, keep in mind that different types of ground meat contain different amounts of fat and moisture. When substituting meat, the texture and flavor of the meatballs may change as well.
As a result, because Italian sausage already contains a lot of herbs and spices, only a small amount of extra seasoning needed to be added to the meatballs in the recipe below.
Because of this, the meatballs only needed a small amount of extra seasoning, and if you are substituting Italian sausage for another type of ground meat, make sure to increase the seasoning in the meatballs accordingly.
Homemade meatballs: How to Use Them
If you are looking for an easy, satisfying meal, nothing can compare to a plate of spaghetti with red sauce and meatballs, but those aren’t the only ways you can enjoy homemade meatballs! Here are a few more foods you can prepare using our homemade meatballs:
- Add the meatballs to a soup (they’d be great in Minestrone)
- Use them in place of plain beef in Stroganoff
- Add to a bowl meal (rice, veggies, any sauce)
- Make meabtall subs (hoagie rolls, red sauce, meatballs, mozzarella)
- Toss with pesto and serve on veggie noodles
- Add to baked pasta (like Roasted Vegetable Baked Ziti)
- Stuff inside of a calzone or slice and use to top a pizza
- Serve on top of mashed potatoes with a brown gravy
Is There Anything Else I Can Add?
There are several things you can do to make your meatballs even better and more palatable. You can add some fresh minced onion or garlic if you like to give them a little more flavor.
You can also add flavorings such as crumbled bacon, sun-dried tomatoes, or fresh herbs (basil, parsley, oregano) to the recipe. In addition to replacing the milk, you can also experiment with different types of liquids, such as broth or even some of your red sauce, to make it even more appealing.
In addition, I have always been a big fan of adding a pinch of crushed red pepper to just about anything and everything.
Easy Homemade Meatballs
In addition to being freezer-friendly, these easy homemade meatballs can be used for a variety of meals throughout the week. Store a batch in the freezer for a quick weeknight dinner!
Author: Beth
Servings: 8 about 4 meatballs each
Ingredients
- 1/2 cup plain breadcrumbs ($0.32)
- 1/2 cup grated Parmesan ($0.88)
- 1/2 tsp garlic powder ($0.05)
- 1/2 tsp onion powder ($0.05)
- 1/2 tsp Italian seasoning ($0.05)
- 1/4 tsp salt ($0.02)
- 1/4 tsp pepper ($0.03)
- 2 large eggs ($0.42)
- 1/4 cup whole milk ($0.11)
- 1 lb. bulk Italian sausage ($3.00)
- 1 lb. ground beef ($5.99)
Instructions
- You can prepare the dressing in two small bowls. In one, you will combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. In the other, you will lightly whisk together the two eggs.
- The breadcrumb mixture should be combined with eggs, milk, Italian sausage, ground beef, and buttermilk. Use your hands to combine it all together until the ingredients are evenly combined. Be careful not to over mix the meat as it will be tough.
- After mixing the meatballs, let them rest for about 5 minutes in order to allow the breadcrumbs time to soften. Divide and shape the meat mixture into about 32 meatballs, which should have a volume of approximately 2 tablespoons.
Oven Cooking Instructions
- A parchment-lined baking sheet should be prepared. Place the meatballs on the baking sheet about an inch apart from each other and place the baking sheet in the oven for ten minutes at 400°F until done.
- I would suggest baking the meatballs for about 15 minutes, or until they are lightly browned on the outside.
- It is recommended that the meatballs be transferred to a pot of red sauce and simmer for five more minutes in the sauce before baking. If you do not intend to use a red sauce, then add an additional 3-5 minutes to the baking time or until the meatballs are completely cooked.
Stove Top Cooking Instructions
- As soon as the oil has reached a temperature of medium, add up to 3 tablespoons of it to a large skillet and heat over medium heat. Once the oil has reached a temperature of medium, swirl it to coat the skillet’s surface and add half of the meatballs.
- In a large skillet over medium heat, cook the meatballs, turning them every few minutes, until they are browned on all sides and are fully cooked. Repeat this process with the second batch of meatballs.
- It is important to transfer the cooked meatballs to a pot containing the red sauce and simmer for a few minutes more before serving them.
Freezing instructions
- You can freeze the meatballs either cooked or uncooked. I prefer freezing them already cooked so they can be placed directly into the pot of red sauce and then just simmer until they’re warmed up. In order to freeze cooked meatballs, it is necessary for them to be completely cooled before they are transferred to a gallon-sized freezer bag.
- The best way for frozen uncooked meatballs is to place them on a parchment-lined baking sheet and freeze them on the baking sheet until they are solid (two to three hours) before transferring them into a gallon sized freezer bag for longer storage. Thaw them completely before cooking.
Nutritional
Serving: 4 meatballs ・ Calories: 418 kcal ・ Carbohydrates: 6 g ・ Protein: 23 g ・ Fat: 33 g ・ Sodium: 691 mg ・ Fiber: 1 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer
Homemade Meatballs: How to Make Them – Step by Step Photos
As you prepare your egg mixture, lightly whisk two large eggs into a small bowl while combining 1/2 cups breadcrumbs, 1/2 cups grated Parmesan, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 1/2 tsp Italian seasoning, 1/4 tsp salt, and 1/4 tsp pepper in a separate small bowl.
It is helpful to pre-mix these ingredients with the meat so that they incorporate more evenly without overmixing it.
Use your hands to mix the whisked egg, breadcrumb mixture, 1 cup of milk, 1 pound Italian sausage, and 1 pound ground beef together in a bowl. Once the ingredients have been mixed together thoroughly, the mixture is ready for baking.
For better results, allow the meatball mixture to sit for five minutes, so that the breadcrumbs can absorb some of the moisture.
In a medium bowl, add the meatball mixture, along with the egg and pepper. Stir well to combine and form into 32 meatballs, about 2 tablespoons in size.
I have small hands, so they may actually appear larger than they are, since I used a 2 tablespoon measuring cup to portion the meat.
It is recommended that you preheat the oven to 400 °F before baking the meatballs. Line a baking sheet with parchment paper. Place the meatballs on the baking sheet, spacing them apart by about one inch.
There are two ways to cook the meatballs: by baking them for about 15 minutes, or until they are lightly browned, then by adding them to a pot of red sauce and simmering them for another 5 minutes.
If you do not use a red sauce, you must bake them for about 5 minutes longer.
Cooking the meatballs in a skillet can be done by heating one tablespoon of cooking oil in a large skillet over medium heat.
After the skillet is hot, swirl it around so that it is coated with oil, then add the meatballs and cook for 1-2 minutes on each side or until they are brown on all sides.
Whether you cook your meatballs in the oven or on the stove, adding a light simmer into your red sauce at the end adds an extra dose of flavor and helps keep the meatballs nice and tender, regardless of whether you cook them in the oven or on the stovetop.
If you want to freeze the cooked meatballs, you must first cool them in the refrigerator completely. Once that is done, place the meatballs in a freezer bag and store them in the freezer for at least three months. When you take them from the freezer to the red sauce pot and simmer them until they are heated through, you can drop them directly into the pot.
Meatballs, again and again, Apronese still finds it delicious and favorite, served with spaghetti or any other dish is suitable and easy to eat. Do you agree? Share this article if you find it interesting and useful for everyone.
