To make meatballs, follow these general steps for a classic, tender, and flavorful result:
Ingredients (example base)
- Ground meat (beef, pork, or a mix)
- Breadcrumbs
- Grated Parmesan cheese
- Eggs
- Milk
- Garlic powder or fresh garlic
- Onion powder or finely chopped onion
- Italian seasoning or herbs like parsley, oregano, basil
- Salt and pepper
Basic Method
- Mix Ingredients
In a large bowl, combine the ground meat with breadcrumbs, grated Parmesan, eggs, milk, garlic, onion, herbs, salt, and pepper. Mix gently with your hands or a spatula until just combined-avoid overmixing to keep meatballs tender
- Let Mixture Rest
Allow the mixture to rest for about 5 minutes so the breadcrumbs absorb moisture, which helps keep the meatballs juicy
- Shape Meatballs
Portion the mixture into evenly sized balls (about 1 ½ to 2 tablespoons each) using your hands or a cookie scoop for uniform cooking
- Cook Meatballs
- Oven Method: Preheat oven to 400°F (200°C). Place meatballs on a parchment-lined baking sheet spaced about an inch apart. Bake for 15-20 minutes until browned and cooked through. Optionally, simmer in marinara sauce for 5-10 minutes afterward for extra flavor and tenderness
* **Stovetop Method:** Heat oil in a skillet over medium heat. Brown meatballs on all sides, turning every couple of minutes, until cooked through (about 10-12 minutes). Finish by simmering in sauce if desired
- Serve
Serve meatballs alone, with sauce over pasta, or in sandwiches.
Tips for Perfect Meatballs
- Do not overmix the meat mixture to avoid tough meatballs
- Use even sizes for uniform cooking
- Browning in a skillet adds a crispy crust and richer flavor
- Baking is a hands-off, easy method
- Simmering in sauce after cooking enhances flavor and juiciness
This approach yields classic, tender meatballs suitable for spaghetti, subs, or appetizers
