Juicy Homemade Meatballs
Craving comfort? Homemade meatballs are the answer! Imagine sinking your teeth into juicy, flavorful little spheres of happiness, each bite a warm hug for your soul. They're surprisingly easy to make, and the reward is a truly satisfying meal that'll make you feel all warm and fuzzy inside. Whether nestled in spaghetti, tucked into a sub, or swimming in a flavorful sauce, homemade meatballs are pure comfort food bliss.
Equipment
- 1 Mixing Bowl Used to combine all the meatball ingredients (meat, breadcrumbs, spices).
- 1 Measuring Cups & Spoons For accurately measuring ingredients like breadcrumbs, milk, and spices.
- 1 Fork or Hands A fork can mix, but hands are best for evenly combining ingredients.
- 1 Baking Sheet Used for baking meatballs in the oven, lined with parchment or greased.
- 1 Skillet/Frying Pan For pan-frying meatballs on the stovetop with oil to create a crispy exterior.
- 1 Tongs/Slotted Spoon Helps flip or remove meatballs from the pan or tray without mess.
- 1 Spoon/Meatball Scoop For portioning meatballs evenly to ensure consistent size and cooking.
- 1 Spatula (Optional) Used for flipping or transferring meatballs during cooking or serving
- 1 Meat Thermometer (Optional) Ensures meatballs reach an internal temperature of 160°F (71°C) for safety.
Ingredients
- 1 lb Ground beef Main protein base for the meatballs. Use 80-85% lean beef for a perfect balance of flavor and juiciness. Ground chuck is the best choice for tenderness.
- 1/2 Ib Ground pork Adds moisture and tenderness: Pork keeps the meatballs juicy and tender. You can substitute with ground turkey for a leaner option, but the meatballs may not be as moist.
- 1/4 Cup Bread crumbs Textural balance: Helps absorb moisture and makes the meatballs light. Use fresh breadcrumbs for a softer texture or dry breadcrumbs for a firmer result.
- 1/4 Cup Milk Moisture retention: Soaks into the breadcrumbs, ensuring the meatballs stay juicy. Can be substituted with heavy cream for a richer, more decadent flavor.
- 1 Cup Egg Binder and moisture: Holds the meat mixture together, preventing crumbling. It also adds richness to the texture.
- 1 tbsp Garlic, minced Flavor enhancer: Fresh garlic gives the meatballs an aromatic kick. Roasting garlic first can offer a milder, sweeter taste.
- 1/2 tsp Salt Essential seasoning: Brings out the natural flavors of the meat and spices. Adjust according to personal taste preference.
- 1/4 tsp Black pepper Mild spice: Adds a subtle heat and depth to the overall flavor of the meatballs. Freshly ground black pepper is recommended for better flavor.
- 1 tsp Dried oregano or basil Herbal flavor: Adds an aromatic, herby note to the meatballs. You can also use Italian seasoning for a blend of various herbs like thyme, rosemary, and marjoram.
- 1/4 tsp Red pepper flakes Optional heat: Adds a slight kick and depth to the meatball flavor. Adjust to your spice tolerance.
- 2 tbsp Parmesan cheese, grated Umami and richness: Adds a savory, cheesy flavor that enhances the overall taste of the meatballs. Freshly grated Parmesan works best.
- 2 tbsp Fresh parsley, chopped Garnish and flavor: Fresh parsley brightens up the flavor and gives the dish a fresh touch. It can also be mixed into the meatballs or sprinkled as a garnish on top.
Instructions
- Prepare the Meatball MixtureGather all the ingredients: Before starting, make sure you have all the ingredients measured and ready to go.
- In a large mixing bowl, combine the ground beef (or beef and pork mixture), breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, milk, egg, oregano, salt, black pepper, and optional red pepper flakes.
- Mix gently: Using your hands or a large spoon, mix all the ingredients together. Be careful not to overwork the mixture. If you mix too much, the meatballs can become dense and tough. Just stir until everything is well combined.
- Prepare your hands: Lightly grease your hands with a little olive oil or dampen them with water to prevent the meat from sticking.
- Form the meatballs: Take a small amount of the mixture (about 1-1.5 tablespoons) and roll it between your palms to form a ball. Aim for meatballs about 1 to 1.5 inches in diameter. You can make them slightly larger if preferred, but keep in mind that larger meatballs may take longer to cook through.
- Continue shaping: Repeat the process until all the mixture has been formed into meatballs. You should get around 20 meatballs, depending on the size.
- Heat the skillet: Place a large skillet or frying pan over medium heat. Add 2 tablespoons of olive oil to the pan and let it heat up. The oil should shimmer but not smoke.
- Brown the meatballs: Once the oil is hot, carefully add the meatballs to the pan. Make sure not to overcrowd them, as this will cause them to steam rather than brown. If necessary, cook the meatballs in batches.
- Cook for about 7-10 minutes, turning the meatballs every 2-3 minutes to ensure they brown evenly on all sides. Use tongs or a spoon to gently roll them over.The meatballs should be golden-brown on the outside and slightly crispy.