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.
Prep Time15 minutesmins
Cook Time30 minutesmins
Course: Appetizer, Lunch or Dinner
Cuisine: Italian
Keyword: best homemade meatballs, best meatballs, meatball recipe
Servings: 6
Author: Modern Honey® - www.modernhoney.com
Ingredients
1largeOnion(diced)
3TablespoonsOlive Oil
3clovesGarlic(finely minced)
1/4teaspoonRed Pepper Flakes
1 1/2lbsGround Beef(or a mixture of Beef and Italian Sausage)
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
Recipe adapted from Anne Burrell Excellent Meatballs
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!