Meatballs

This post may contain affiliate links. Read our disclosure policy.

Spaghetti and meatballs are a quintessential comfort food for many Americans. In fact, many cultures have similar dishes that involve balls of meat. What’s not to love about meatballs? (If you’re a vegetarian, don’t answer that). They’re cheap to make, are the perfect bite-size, and freeze well. They enhance any plate of pasta, roll of bread, pie of pizza, bowl of soup, or plate of appetizers. Kids love them, adults love them, and even restaurateurs love them.

Sometimes I wish I had a sweet old Italian grandma I could call nonna who would teach me decades old family recipes. I guess I’ll just have to settle for this Italian-American meatball recipe.

What’s your ultimate savory comfort food?

Recipe Rundown

Taste: Rich, savory, salty, meaty goodness.
Texture: The texture depends on how you cook the meatballs. I made two batches, one broiled and one pan-fried. The broiled ones were tender and juicy while the fried ones had a lovely caramelized exterior.
Ease: Very easy.
Appearance: Meatballs are the ultimate comfort food so they’re bound to look tasty.
Pros: Easy, freeze beautifully.
Cons: None, next time I make a big batch of meatballs I might do a “light” version.
Would I make this again? Already have!

Meatballs

Adapted from AllRecipes

Serves 8

2 pounds ground beef, ground veal, or ground pork, or a mixture of any
2 garlic cloves, minced
2 eggs
1 cup freshly grated Romano cheese (you can use Parmesan if you don’t have Romano)
1 1/2 tablespoons chopped fresh Italian parsley
salt and freshly ground black pepper
2 cups crumbled stale Italian bread (you can use prepared breadcrumbs)
1 cup lukewarm water

Preheat broiler. Spray a large baking sheet with cooking spray.

Combine meat(s) in a large bowl with garlic, eggs, cheese, parsley, salt, pepper, and breadcrumbs.

Slowly add the water 1/2 cup at a time until the mixture is very moist but holds it shape once formed into balls. Using a spring-loaded cookie scoop or your hands, form mixture into evenly-shaped balls and place on prepared baking sheet.

Broil for 10 minutes, or until nicely browned and almost cooked through.

If using meatballs for pasta, remove from oven and place meatballs in a fry pan with desired pasta sauce. Simmer until the sauce is warmed through and the meatballs are cooked.

If freezing for future use, remove meatballs from oven and cool completely. With meatballs still on the baking sheet, place sheet in freezer and freeze for about 1 hour. Remove from freezer and place meatballs in an airtight container before returning to freezer. Meatballs can be frozen up to 3 months.When ready to use, defrost overnight in the fridge or for an hour at room temperature. You can finish cooking in the oven or fry on the stovetop.

If using in sandwiches/as an appetizer, finish broiling meatballs in oven until cooked through, about 12-15 minutes total. Serve as desired.

6 Comments

Inline Feedbacks

View all comments

Carole

10 years ago

Lovely work! Would you be happy to link it in to the current Food on Friday which is about veal? This is the link . I do hope to see you there. Cheers

Maris

12 years ago

I am now truly craving this dish! Great job!

mangiodasola

These meatballs look so inviting. I roll my meatballs in flour before frying or baking them; not only is that added step like how many Italian cooks do it, but also it adds another dimension of flavor and crispness. Anyway, I love how short your ingredient list is. YUM!