These are my favorite homemade meatballs of all time. Consistent results make a great home chef, and this recipe has never failed. In addition, they hold their shape in pasta, sauces, and the ultimate meatball sandwich.
Once you get a good grip on the recipe with excellent results, you can have the confidence to use your kitchen creativity. I love to make a batch of small meatballs and freeze them for quick football appetizers. Place the frozen balls into a simmering sweet and savory sauce. You will be snacking on them in just 15 minutes while watching the game. Be prepared to share the recipe. This is a keeper!
De Froid Tip: Freezer Storage
Homemade Meatballs are the perfect freezer food. As a result, I make large batches and freeze them. You can flash-freeze them before you cook them. I take these frozen raw homemade meatballs and plop them into a simmering red sauce for flavorful spaghetti and meatball dish.
In a second instance, you can cook the homemade meatballs and freeze them after they cool. I use these on nights for a quick yet delicious meatball sandwich.
I am a huge proponent of a chamber sealer. It is an investment. For years I spent money on more expensive bags and vacuum sealers that didn’t consistently seal properly, so I took the plunge. I am thrilled with this chamber vacuum and how many bags I get for the price. Plus, it has perfectly sealed 100% of the time.
- 2 lbs ground beef Grass Fed
- 1 cup cracker crumbs Saltine
- 3/4 cup shredded parmesan cheese fresh from parmesan wedge
- 1 tbsp dried parsley
- 2 tbsp dried oregano
- 1 tsp garlic powder
- 1 tsp Kosher salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper
- 1/2 cup whole milk
- 3 each eggs beaten
- 1 1/2 cups beef broth low sodium divided
- Preheat oven to 450°.
- Mix together all of the dry ingredients in a small bowl1 cup cracker crumbs, 3/4 cup shredded parmesan cheese, 1 tbsp dried parsley, 2 tbsp dried oregano, 1 tsp garlic powder, 1 tsp Kosher salt, 1/2 tsp black pepper, 1/4 tsp crushed red pepper
- Mix the the milk, eggs, and 1/2 cup of the broth into the dry ingredients1/2 cup whole milk, 3 each eggs
- Place the ground beef in a large bowl and add the mixture from the small bowl. Use the pincher method to incorporate the ingredients into the ground meat.2 lbs ground beef
- Shape the meatballs into 24 equal-sized round balls. (38 grams each)
- Arrange meatballs on 2 rimmed baking pans leaving room around each meatball for the steam to surround it.
- Split the remaining 1 cup of beef broth and pour half into each pan1 1/2 cups beef broth low sodium
- Bake 20 minutes or until internal temperature reaches 160 degrees
Welcome to Foodie de Froid!
If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place. Here the star of the show IS the food, presenting it in a way that makes it shine.
We feature many appetizers and individual-sized recipes as a purposeful way to experience and share food.
Our mouth reacts to flavors in a transitional way. That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal. Yet after the first few bites, our mouths and minds adjust, and that experience deadens.
Thus, the tasting experience! We served 14 consecutive courses at my last tasting party. Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.
The recipes are documented with ingredients we love. Yet my greatest hope is to have you understand why the recipes work and eventually make them into your personal version using your favorite ingredients and presentations.