make your own meatballs from scratch
I don't know about you, but there is just something about a homemade, hearty pasta. We like to switch it up with different styles of pasta, proteins and sauces. One of our go to dishes is of course spaghetti and meatballs. There was one night that I was really craving some spaghetti and meatballs but we didn't have any frozen meatballs on hand, so I looked up how to make them from scratch. Ever since then, I try to make them myself whenever possible.
It's a little bit extra work, but I prefer it because it is extremely customizable. You can choose the meats of your preference, switch up the seasoning, level of spice, and even adjust the size of the meatballs to your liking. I've done a mixture of beef and turkey, beef and pork, or beef only. You could do chicken meatballs, turkey meatballs, veal meatballs... pretty much anything you'd like to do. This recipe uses two pounds of meat, so you could easily split it into equal parts.
I found a recipe that soaks breadcrumbs in milk before adding to the meat mixture. I really like this step because it helps everything come together. Instead of having a bit of crunch or inconsistency in texture, soaking softens the breadcrumbs and helps with binding.
I also found Italian seasoning bread crumbs, these help with extra flavor.
Chop up your onion and sauté in a pan before adding to the meatball mixture. Cook on medium heat until translucent and then turn the heat down and continue to cook until softened.
Add all of your ingredients to a large bowl and mix together well. There is something so satisfying about lining up your ingredients side by side instead of on top of each other. I just thought it was cool for a picture; you definitely don't have to do it that way. I like to use gloves and knead the mixture together until everything is mixed well.
Once you are satisfied with your mixture, cover and refrigerate for at least one hour. I like to use two tablespoons of meat mixture to create a decent sized meatball. It's not too big, not too small. Adjust the amount to your liking and lightly pack the balls.
You don't want to pack them too tightly but you also don't want them falling apart.
Line your tray with aluminum foil and spray generously with cooking spray. Place all of your meatballs on the tray and space them out about an inch apart.
If they are a little close together it is okay, they are not really going to change much in size, so they should be fine as long as they are not touching.
Give your meatballs a few minutes to rest on the tray before removing.
Even if you do not use all of the meatballs at once, make sure you move
all of them so that they don't get stuck on the tray/aluminum foil. Serve with
your favorite pasta and sauce, or put on a roll for a meatball sandwich.
Let me know what delicious combination you come up with! I'd also love to see if you make a jumbo meatball! Feel free to share your ideas and reach out to me with your creations!
Enjoy your new favorite meatball recipe and get creative with your seasonings!
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Homemade Italian Meatball Recipe:
2 lbs choice of ground meat (beef, chicken, turkey, veal, etc.)
3 tablespoons parsley
3 tablespoons minced garlic
3 teaspoons salt
2 teaspoons ground black pepper
1/4 teaspoon basil
1/8 teaspoon thyme
1 teaspoon garlic powder
1/2 teaspoon onion powder
4 tablespoons parmesan cheese
1/3 cup Italian Seasoning Panko Bread Crumbs
1/2 cup whole milk
2 tablespoons olive oil
1 medium yellow onion
2 eggs
Chop up your onion and add to a frying pan with olive oil. Cook over medium heat until translucent (about 5 minutes) then turn the heat down and continue to cook until soft and tender (about 10-15 minutes)
Place the bread crumbs and milk in a small bowl to soak for about 20 minutes before adding into the meat mixture.
Add your meat to a large bowl (one, two, or more blends of meat equaling 2 pounds). Add all of your seasonings, whisked eggs, soaked bread crumbs, and sautéed onions. Mix well with hands or wooden spoon until fully incorporated.
Cover the bowl and refrigerate for at least an hour.
Preheat your oven to 425 degrees, cover a baking sheet with aluminum foil and spray generously with a cooking spray.
Take about 2 tablespoons of the meat mixture and roll into meatballs. Lightly pack the mixture so that is not too tight but also not falling apart. Place the balls on the sprayed baking sheet and cook for about 18 minutes. (Adjust cooking time for larger or smaller meatballs. 15 minutes for smaller meatballs, 25 minutes for larger meatballs.)
Allow the meatballs to rest for a few minutes before stirring the pan to prevent them from sticking to the aluminum foil. Serve with your favorite pasta, sauce, and/or sandwich bread.
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