Delicious Homemade Meatballs Recipe
Homemade Meatballs Recipe
Homemade Meatballs Recipe
Ingredients
- ½ cup unseasoned breadcrumbs (70g, $0.17*)
- ½ cup shredded Parmesan cheese (50g, $1.92)
- ½ teaspoon garlic powder ($0.05)
- ½ teaspoon onion powder ($0.05)
- ½ teaspoon Italian herbs ($0.05)
- ¼ teaspoon table salt ($0.02)
- ¼ teaspoon freshly ground black pepper ($0.03)
- 2 large eggs ($1.58**)
- ¼ cup full-fat milk (4 oz., $0.04)
- 1 lb. loose Italian sausage (454g, $3.57***)
- 1 lb. ground beef (454g, $4.98)
- 1 small yellow onion ($0.70)
- 2 cloves of garlic ($0.08)
- 2 tablespoons extra virgin olive oil ($0.44)
- 2 tablespoons tomato purée ($0.18)
- 28 oz. canned crushed tomatoes (1 can, $1.67)
- ½ teaspoon dried basil ($0.05)
- ½ teaspoon dried oregano ($0.05)
- 1 teaspoon brown sugar (optional, $0.02)
- 1 teaspoon salt (or to preference, $0.03)
Instructions
Step 1
To start making your meatballs, grab a small bowl and add the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Use a fork to mix these dry ingredients together until they’re well combined. This blend will give your meatballs a lovely flavor and texture, so make sure everything is evenly distributed. In another small bowl, crack the two eggs and give them a light whisk with a fork or a small whisk until the yolks and whites are just blended. This will help bind everything together later on. Once you've got your dry mixture and eggs ready, you're all set to move on to the next step!
Step 2
In a spacious mixing bowl, combine the breadcrumb mixture, eggs, milk, Italian sausage, and ground beef. Using your clean hands, gently work the ingredients together, making sure everything is blended evenly. Be mindful not to overmix; you want to keep the meat tender and juicy, so just mix until the ingredients are well combined and the mixture holds together. You’ll know you’re done when it feels cohesive but still has a bit of texture.
Step 3
After letting the meatball mixture rest for five minutes, it’s time to get your hands a little messy! This resting period is essential for the breadcrumbs to soak up the moisture, giving your meatballs the perfect texture. Now, take a cookie scoop or your hands and divide the mixture into roughly 32 equal portions, each about 2 tablespoons in size. As you shape the meat into balls, gently roll them between your palms until they are smooth and round. This step not only helps them cook evenly but also ensures a delightful bite. Set the shaped meatballs aside on a plate or parchment-lined baking sheet, ready for their next adventure in the oven or skillet!
Step 4
Once your meatball mixture is ready, it’s time to form them into perfect little rounds. Start by wetting your hands with a bit of water to prevent sticking, then take a generous scoop of the mixture—about the size of a golf ball—and gently roll it between your palms. Aim for uniformity in size so they cook evenly. Place each formed meatball onto a baking sheet lined with parchment paper. Make sure to leave a little space between them; this helps them roast beautifully and develop that lovely golden crust. If you want, you can give them a light drizzle of olive oil on top to enhance the browning. Now, preheat your oven to 400°F (200°C) and let those meatballs rest for a few minutes while the oven warms up. You’ll know they’re done when they reach an internal temperature of 165°F (74°C) and have a nice brown exterior—your kitchen will smell amazing!
Step 5
Now that your meatball mixture is ready, it’s time to shape them into perfect little spheres. Using your hands, take a portion of the mixture—about the size of a golf ball—and gently roll it between your palms until it’s smooth and uniform. Place each meatball on a baking sheet lined with parchment paper or lightly greased to prevent sticking. Once all your meatballs are formed, preheat your oven to 400°F (200°C). This temperature will help them achieve that lovely, golden brown crust we’re aiming for. Bake the meatballs for about 20-25 minutes, or until they’re cooked through and reach an internal temperature of 160°F (71°C). You’ll know they’re ready when they’re firm to the touch and have a beautiful, slightly crispy exterior.
Step 6
To cook your meatballs to perfection, preheat your oven to 400°F (200°C). While it’s heating up, line a baking sheet with parchment paper for easy cleanup. Once the oven is ready, place your meatballs on the sheet, ensuring they’re spaced apart for even cooking. Bake them for about 20-25 minutes, or until they’re beautifully browned and cooked through. You’ll know they’re done when they reach an internal temperature of 160°F (70°C), and a quick poke with a toothpick should come out clean. Enjoy watching them transform into golden bites of goodness!
Nutrition Information
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My Tip
To keep your meatballs tender and juicy, gently mix the ground beef and Italian sausage with the breadcrumb mixture just until combined. Avoid over mixing, as this can lead to a dense texture. Letting the mixture rest for five minutes before shaping allows the breadcrumbs to absorb moisture, enhancing the overall flavor and texture.
Leftovers
To store your homemade meatballs, place them in a single layer in a shallow airtight container to maintain their shape and prevent sticking. They’ll stay fresh in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat in the oven at 350°F (175°C) for about 10-15 minutes, which helps keep that delicious texture intact!
Make It Your Own
For a lighter twist, swap the beef for ground turkey and use almond flour instead of breadcrumbs for a gluten-free option. This will keep your meatballs moist while adding a nutty flavor!