Meatballs are always a great answer when you need a quick supper, and I already have a couple of recipes up on the site. Those recipes are some variation of meatballs, or they are someone else’s entirely. I can’t believe that it’s taken me 15 years to get you the recipe for MY meatballs. It’s probably better that way, though. I have made little adjustments to them over the years that have made them the very best. They are browned on the outside but still incredibly tender, and they practically melt in your mouth when they are robed in that beautiful sauce.
It may have taken me awhile to get this meatball recipe to you, but good things come to those that wait. And these are very, very good. Even better? You won’t have to wait too long until dinner’s on the table.
Ingredients
For meatballs:
1 cup of bread crumbs
3/4 cup of milk
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon Italian seasoning
3 tablespoons grated Parmesan cheese
2 eggs, beaten
2 pounds of ground beef, or ground meat of your choice
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup of olive oil
For marinara sauce:
1 tablespoon of olive oil
3 cloves of garlic, minced
1 tablespoon Italian seasoning
1 24-ounce jar of tomato puree
Salt, to taste
Freshly ground black pepper, to taste
Directions:
1.) Add bread crumbs and milk to a bowl and stir. Let sit for about 10 minutes to allow the bread crumbs to absorb the milk.
2.) Add onion powder, garlic powder, Italian seasonings, salt, pepper, and Parmesan cheese. Add beaten eggs and stir.
3.) Add two pounds of ground meat of your choosing and mix. Do not over-mix. Use the tips of your fingers to gently mix the other ingredients with the meat, and stop mixing once everything is incorporated.
4.) Using an ice cream scoop, form into balls and smooth them by rolling with your hands. Place on non-stick baking sheet, and repeat with remaining meat mixture.
5.) Once all meatballs have been rolled, place into the fridge for at least 30 minutes to allow them to firm up a bit.
6.) After meatballs have set, heat 1/4 cup of olive oil in a frying pan over medium heat. When hot, add meatballs in batches, if necessary, to avoid overcrowding the pan.
7.) Brown meatballs on all sides, for about 5 – 7 minutes each. When all meatballs are browned, remove to a plate and set aside.
8.) Drain the fat from the pan and add 1 tablespoon of fresh olive oil. Add minced garlic and 1 tablespoon of Italian seasoning and stir. Cook for about 30 seconds.
9.) Add jar of tomato puree. Fill jar with water, swirl to get excess puree, and add to pan. Stir well and season with salt and pepper.
10.) Add meatballs back to the sauce. Stir gently and cook for another 10 – 20 minutes, until the sauce thickens slightly and the meatballs are cooked through.
11.) Serve and enjoy!