Easy and Delicious Meatballs

Today, I’m excited to share with you my go-to recipe for easy and delicious meatballs that are sure to warm your heart and soul on even the gloomiest of days., like today. I woke up to a cloud covered rainy day in the middle of summer and knew I was going to take the opportunity to take a break from the grill.

So, I decided to whip up a batch of my easy and delicious meatballs. This recipe is great because you can make a large amount of meatballs at one time. You can use some for your meal today and freeze the rest for a quick addition to many other recipes.

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What Makes Meatballs Delicious?

You are basically starting with a blank canvas, so the ingredients you use are very important. I always start with a good quality ground beef and add some ground pork to it. When you just use ground beef the meatballs can be a bit tough. If you use a higher fat ratio ground beef you might not need the pork.

Building the flavor with quality spice is how you make sure every bite is delicious. I am garlic, onions, and my favorite Dell’Alpe Italian seasoning. I also use my mini food processor to chop the onions and garlic to make sure they are super small. You don’t want big chunks in your meatball.

Why Do You Put Milk In Meatballs?

Some kind of moisture, like eggs or a binder made from bread crumbs and milk, is necessary when making meatballs. Without it, the protein content forces the meatballs to shrink as they cook, and produces a final dish with a tough texture. I don’t actually add milk to this recipe, but you certainly could. I find the egg with the pork gives it enough moisture without the milk.

Overmixing, or, heaven forbid, kneading the meat will make the meatballs firm and chewy.I use my hands to combine the ingredients just until everything is mixed evenly. This will ensure your meatballs are tender and light. The heat from your hands also helps them to stick together when cooking.

Is it Better to Broil or Bake Meatballs?

Pop them in the oven for 15-20 minutes at 400°F. I use a 1/2 inch scoop and find that 12 minutes is the magic number.. Baking them gives the meatballs a little more flavor without additional oil. I then transfer the meatballs I will be using for the current meal into the sauce and simmer until ready to serve. The remaining meatballs I freeze in a single layer so I can pull them out when needed.

Serving Suggestions

Tonight I am serving these easy and delicious meatballs with Wheat Pasta, but you could certainly serve them with a base of Parmesan Polenta, as a sandwich or even better a slider. My brother served his meatballs on Hawaiian rolls and they were a huge it.

Basically, having a batch of these meatballs on hand could save you in a pinch!

It’s all about balance,

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