I have a strong affection for meatballs and have already shared numerous exciting variations of meatball recipes on my website. However, I also wanted to provide a simple and versatile homemade meatball recipe that could be utilized in various dishes. This way, you can conveniently store a batch of these delectable meatballs in your freezer and incorporate them into quick weeknight meals whenever needed. My goal is to simplify and streamline the cooking process!
If you’re in need of a quick, effortless, and straightforward dish, this homemade meatball recipe is perfect for you. It’s been simplified to its core, allowing for versatility in pairing with different sauces and meals.
As usual, I have a few upgrade suggestions below if you’d like to elevate these meatballs and create a more sophisticated dish.
Why Do Meatballs Have Egg and Breadcrumbs?
Adding eggs and breadcrumbs to meatballs helps to bind the ingredients together, resulting in a meatball with a softer texture. Although I have previously made meatballs without using eggs and breadcrumbs (like my Beef Kofta Meatballs), they tend to have a less cohesive structure and a firmer consistency, resembling that of a hamburger.
If you have dietary restrictions and need to substitute the egg or breadcrumbs, you can try using a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) instead of the egg. Additionally, you can use oatmeal, rice, or crushed gluten-free crackers as alternatives to breadcrumbs.
Can I Use Different Meat?
Indeed, meatballs are a versatile dish that pairs well with various kinds of ground meat. However, it is essential to consider that different ground meats have varying levels of fat and moisture. Therefore, when substituting the meat, be aware that the texture and taste of the meatballs may be altered.
The following recipe incorporates Italian sausage, which is already packed with a variety of herbs and spices. Consequently, the meatballs require only a modest amount of additional seasoning. Therefore, if you decide to substitute the Italian sausage with a different kind of ground meat, it is essential to adjust the seasoning in the meatballs accordingly.
How to Use Homemade Meatballs
Eating meatballs doesn’t just stop at the classic plate of spaghetti with red sauce – there are countless other delicious ways to enjoy them! Here are a few creative ideas to make the most out of your homemade meatballs:
What Else Can I Add?
To elevate your meatballs and give them a touch of elegance, there are numerous enhancements you can incorporate. Consider adding freshly minced onion or garlic to infuse an additional burst of flavor. Alternatively, experiment with flavor add-ins such as crumbled bacon, sun-dried tomatoes, or a medley of fresh herbs like basil, parsley, and oregano. Another option is to substitute milk with a distinctive liquid like broth or a portion of your red sauce. Lastly, don’t hesitate to sprinkle a pinch of crushed red pepper to enhance the taste of virtually any dish!
Pairs perfectly with Slow Cooker Spaghetti Sauce, and it can also be stored in the freezer!
How to Make Homemade Meatballs – Step by Step Photos
Whisk two large eggs gently in a small bowl. In another small bowl, mix together ½ cup breadcrumbs, ½ cup grated Parmesan, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp Italian seasoning, ¼ tsp salt, and ¼ tsp pepper. By pre-mixing these ingredients, they can be evenly integrated into the meat without the need for excessive mixing.
Combine the whisked egg, breadcrumb mixture, ¼ cup milk, 1 lb. Italian sausage, and 1 lb. ground beef in a bowl. Use your hands to thoroughly mix the ingredients.
Allow the meatball mixture to rest for five minutes, enabling the breadcrumbs to absorb a portion of the moisture.
Take the meatball mixture and divide it into approximately 32 meatballs, each measuring 2 tablespoons. Keep in mind that due to my small hands, these meatballs may appear larger than their actual size. To ensure accurate portions, I utilized a measuring cup with a capacity of 2 tablespoons.
In order to bake the meatballs, start by preheating the oven to 400ºF. Next, cover a baking sheet with parchment paper. Then, arrange the meatballs on the baking sheet, leaving approximately one inch of space between each one.
Cook the meatballs in the oven for approximately 15 minutes or until they have a light brown color. Then, place them in a pot with red sauce and let them simmer for an extra 5 minutes. If you’re not using red sauce, continue baking for an additional 3-5 minutes until they are fully cooked.
In order to cook the meatballs in a skillet, start by heating a tablespoon of cooking oil in a large skillet over medium heat. Once the oil is hot, gently swirl it around to ensure the skillet is evenly coated. Next, carefully place the meatballs into the skillet. Allow them to cook for approximately 1-2 minutes on each side, or until they are browned on all sides and thoroughly cooked.
Adding a brief simmer in red sauce after cooking your meatballs, whether in the oven or on the stove top, not only enhances their flavor but also ensures their tenderness.
In order to freeze the cooked meatballs, ensure they are fully cooled in the refrigerator. Then, transfer them into a freezer bag and place in the freezer for extended storage, approximately 3 months. Once frozen, you can conveniently add them directly from the freezer into a pot of red sauce and simmer until heated through.
Try These Other Meatball Recipes:
