Meatballs Hamburger
This simple meatball recipe is incredibly easy to prepare and results in juicy, flavorful meatballs every time. They’re ideal for snacks, sandwiches, or as a topping for spaghetti!
If you enjoy Italian cuisine, you’ll adore this simple meatball recipe for your dinner! It's a basic dish and can be easily prepared in only 30 minutes. You’ll also enjoy my homemade bolognese, slow cooker lasagna, and meatloaf recipe.
Dinner Favorite Family
These oven-cooked meatballs are consistently included in our monthly menu. Spaghetti and meatballs are among my child's favorite meals…they ask for them nearly every week. Since they rank among my top simple ground beef recipes and are extremely tasty, I have no issue with that! When there are leftovers, we often prepare meatball sliders.
I appreciate that you can cook them in the oven…it makes them so easy to prepare and keeps the meatballs moist. After baking in the oven, simply let them simmer for a few minutes in marinara sauce as you prepare the pasta.
At times, I will prepare my own homemade tomato sauce if I have fresh tomatoes available. We enjoy pairing it with roasted vegetables and garlic bread. Ingredients
For these homemade meatballs, gather the basic ingredients listed below.
Ground beef – I usually opt for 80% lean ground beef. It’s not excessively oily, yet has sufficient fat to keep the meatballs moist and flavorful. You might also consider using a mixture of half beef and half Italian sausage.
Egg – This acts as an adhesive to keep the meat mixture intact. Beat the egg initially before mixing it with the beef.
Breadcrumbs – These aid in soaking up the juices from the meat, ensuring that your meatballs remain juicy and tasty on the inside.
Grated parmesan cheese – Freshly shredded parmesan will provide the finest taste.
Onion – I prefer fresh chopped onion, but onion powder serves as an excellent alternative if you lack it.
Garlic – Fresh chopped garlic contributes a strong taste. You can also substitute with garlic powder if you wish.
Salt and pepper – Using kosher salt and freshly cracked black pepper is an easy way to enhance the taste.
Parsley – While this is not necessary, I enjoy incorporating fresh chopped Italian flat leaf parsley into my homemade meatballs. It introduces a mild peppery flavor and enhances the overall taste.
How to Make Homemade Meatballs
Mix: Put all components into a large mixing bowl and blend until unified. If necessary, add a tablespoon of milk to maintain moisture in the mixture.
Form the meat into balls measuring 1 1/2″ after scooping it from the bowl. Next, arrange meatballs on a baking tray.
Cook: Arrange on the prepared baking tray and cook meatballs uncovered for 17-20 minutes, or until the center is no longer pink. Turn over at the midway point.
If you prefer, let it simmer with marinara sauce for 10 minutes and then serve it over prepared pasta.
Cooking Tips
- Once these meatballs are baked and ready to eat, this will be the best way to enjoy meatballs when you are ready to eat. Place these meatballs in a slow cooker to make cranberry meatballs or Hawaiian meatballs for added flavor!
- Don’t over mix! Over-mixing can make the meat tough.
- Use a cookie scoop (an ice cream scoop works too) to make the meatballs equal in size. This will ensure they all cook the same.
- If your mixture is too dry when combining, add a Tablespoon of milk to keep it wet.
- Make sure to flip the meatballs halfway through so that the bottoms don’t burn!
- If you don’t have fresh garlic or onion on hand, sub with garlic and onion powder.
- Got an air fryer? Make air fryer meatballs instead.
Can You Freeze Leftover Meatballs?
Yes, you can definitely freeze the leftovers, or make a double batch for later. All you need to do is allow them to cool. Then transfer the meatballs to a clean baking sheet and freeze for 1 hour. Once they harden in the freezer, transfer to a ziptop bag or freezer container. Label and place them back in the freezer for up to 3 months.
To thaw, place the in the refrigerator overnight. I like to take them out of the freezer and add the meatballs to the slow cooker with marinara sauce. I just cook them on low for 2-3 hours for an easy dinner later on!
Frequently Asked Questions
A tip I really like for keeping meatballs moist is to mix equal parts of ground beef and ground pork. Due to the higher fat content in pork, the meatballs become incredibly tender. If you feel the mixture is too dry, you can add a tablespoon or two of milk.
When preparing a traditional Italian meatball recipe, I prefer to use lean ground beef. Occasionally, I’ll incorporate ground pork to enhance their juiciness. I keep ground sausage for breakfast meatballs. If you prefer ground turkey, take a look at this turkey meatball recipe or explore all my simple meatball recipes.
I enjoy incorporating breadcrumbs in this baked meatball recipe since they soak up the natural juices and assist the meatballs in maintaining their form. If you lack breadcrumbs in your kitchen, crushed crackers can be used instead. Homemade breadcrumbs can be prepared by toasting several slices of bread. Next, put in a food processor and pulse until it turns into crumbs.
Indeed, you can create them up to 3 days ahead of time. Just let them cool down and then store in a sealed container. Heat in the oven or on the stove for a few minutes, stirring occasionally until thoroughly warmed.
Additional Tasty Meatball Recipes
Swedish köttbullar
Soup with meatballs
Teriyaki-style meatballs
Pollo albóndigas
Meatballs in an instant pot
Slow cooker meatballs
Fixings
- 1/2 cup milk
- 1/2 cup fine breadcrumbs
- 1 huge egg
- 1 teaspoon salt
- Newly ground dark pepper
- 1/2 cup ground Parmesan cheddar
- 1/4 cup finely minced Italian parsley
- 1 pound ground meat like hamburger, pork, turkey, chicken, or veal, or a blend
- 1/2 cup finely cleaved onion
- 1 clove garlic, finely minced
Directions
Consolidate the milk and breadcrumbs: Pour the milk over the breadcrumbs in a little bowl and saved while setting up the remainder of the meatball blend. The breadcrumbs will ingest the milk and become saturated.
Whisk the egg, salt, pepper, Parmesan, and parsley: Whisk the egg in an enormous bowl until mixed. Speed in the salt and a liberal amount of dark pepper, then, at that point, race in the Parmesan and parsley.Tagliatelle-with-asparagus-crispy.
Join the egg and ground meat: Add the meat to the egg combination. Utilize your hands to completely blend the egg into the ground meat.
Add the onions and doused breadcrumbs: Add the onions, garlic, and drenched breadcrumbs to the meat. Blend them completely into the meat with your fingers. Do whatever it takes not to exhaust the meat; squeeze the meat between your fingers as opposed to plying it.
Structure the meat into meat balls: Pinch off a piece of the meat combination and delicately roll between your hands to frame 1 1/2-inch meatballs. Keep molding until all the meat is utilized.
To broil the meatballs in the stove: Magnesium-rich-foods.
Arrange the meatballs dispersed somewhat separated on a baking sheet. Cook under the grill for 20 to 25 minutes or heat at 400°F for 25 to 30 minutes. (Observe intently on the off chance that cooking meatballs made with lean meat.) The meatballs are done when cooked through and the exterior are carmelized, and when they register 165°F in the center on a moment read thermometer. Serve right away.Rempejek-with-minced-beef.
To cook the meatballs in sauce: Bring a marinara sauce or other pasta sauce to a stew and add however many meatballs as will fit serenely in the skillet. Cover and stew for 30 to 35 minutes. The meatballs are done when they're cooked through and register 165°F in the center on a moment read thermometer. Serve right away. Appreciate it !!!
Meatballs Hamburger. VIDEO
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