Better yet, they’re so easy to make in just a few low-fuss steps. Plus, they store, freeze, and reheat well in batches, ready to pull together comforting meals like meatballs and spaghetti or hearty meatball subs at a moment’s notice.
Beef: It’s best to use high-quality ground beef between 80-85% lean, so the meatballs are tender and juicy. However, you can replace up to 50% of the beef with other ground meats, like ground pork, Italian sausage, or veal, for depth of flavor. Aromatics: You’ll need onion (yellow or white) and garlic. Eggs: To act as a binder and hold the meatballs together for the best texture. Milk: This will help soak into the breadcrumbs (creating a “cheat” panade – no soak needed). Low-sodium beef or vegetable stock may work instead. Breadcrumbs: I like to use fresh regular or Italian breadcrumbs. Dried breadcrumbs will work in a pinch. Use gluten-free if necessary. Parmesan: Use freshly grated parmesan cheese (like Parmigiano Reggiano) or pecorino cheese. Parsley: Fresh parsley helps to add little bursts of freshness. Dried parsley will work in a pinch (use 1 tsp dried per 1 Tbsp fresh). Seasonings: This simple recipe combines Italian seasoning, chili powder (or red pepper flakes – omit for mild flavor), sea salt, and black pepper. To garnish: Fresh herbs like parsley or basil and grated parmesan cheese make delicious garnishes.
Feel free to experiment with simple taste boosters like a dash of Worcestershire sauce, Tabasco, or red wine vinegar, and/or a teaspoon of Dijon mustard to the meat mixture. You don’t have to make a fancy panade. I made a cheat panade instead, just mix all the ingredients together, and the breadcrumbs will soak up the liquids from the milk and the other ingredients. The meatballs will turn out tasty and tender. The yield: Note that yield will vary based on the meatball size. My mixture was 40 oz/1.1kg and yielded 20 meatballs (1/4 cup each of about 2oz/55 grams). Wetting your hands with a little cold water can help prevent sticking while you roll the meatballs, and make sure not to press/pack them too tightly. The exact baking time will vary based on the size of the meatballs, so adjust accordingly.
Creamy mashed potatoes or polenta Spaghetti/pasta Rice, quinoa, or risotto Garlic bread
You can also use these delicious Italian meatballs to make a homemade meatball sub/sandwich/sliders, add them to wraps, make a meatball casserole, stir them into soups, enjoy them in tacos, and more.
The oven: Place them in a foil-covered dish with a splash of veg/beef broth and heat at 350ºF/175ºC for 15-20 minutes (or 25-30 minutes from frozen). The stove: Heat them in a skillet with a small amount of oil until heated through OR in a saucepan with sauce over low to medium-low heat to gently reheat and absorb the sauce. This will take 10-15 minutes. A microwave: Place them in a covered microwave-safe container and microwave in 30-40 second increments until heated through.
