The Classic Meatball Recipe
Welcome to the world of meatballs—a culinary classic that
has graced tables around the globe, from cozy family dinners to elegant
parties. Whether you’re a meatball aficionado or a curious cook, this post will
guide you through the art of making perfect meatballs. We’ll dive into a
time-tested recipe!
Let’s start with a foundational meatball recipe that
balances flavor, texture, and simplicity. This classic version is versatile,
easy to make, and always a crowd-pleaser.
Ingredients:
- Ground Beef: 1 pound (you can also use a mix of beef and pork for added
richness) - Breadcrumbs: ½ cup (plain or Italian)
- Parmesan Cheese: ½ cup, grated
- Egg: 1 large
- Parsley: ¼ cup, chopped
- Salt and Pepper: 1 tsp (you can add more to taste!)
- Garlic Powder: 1 tsp
- Olive Oil: For frying
Instructions:
Parmesan cheese, egg, and parsley. Season with salt and pepper. Mix gently
until just combined—overmixing can make the meatballs dense.
Put meat mixture in the refrigerator for 30 minutes to allow flavors to
absorb. This step can be skipped.
about the size of a golf ball. You
can use a cookie scoop for uniform sizes or roll them by hand.
some mixed garlic and onion in the pan here for more flavor). Add meatballs and cook until browned on
all sides, about 8-10 minutes. Alternatively, bake meatballs at 375°F
(190°C) for 20-25 minutes, or until cooked through. I like to allow mine
to simmer in marinara sauce after browning for about 20 minutes.
melted cheese, or as an appetizer with a dipping sauce.
Tips for Perfect Meatballs
forming to help them hold their shape.
temperature of 160°F (71°C) for beef and pork.
of sauces, from classic marinara to spicy barbecue.
What do I serve with meatballs?
Anything you want! Pair them with your favorite vegetables
and pastas. Eat them as a side dish to your meals or enjoy them with a nice salad.
Can I freeze them?
Yes! If the meet you are making the meatballs from has not
been previously frozen and thawed, you can freeze them and save them for a
quick meal later on. I like to freeze mine in marinara, but you can freeze them
without it. They can be frozen for up to two months, but be sure not to leave
them in the refrigerator for too long before freezing.
Happy Cooking!
