Homemade Meatballs
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.
Homemade Meatballs
Ingredients
- 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
Instructions
- 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
Kitchen Equipment
Notes
Nutrition
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