Here’s a Delicious and Easy Homemade Italian Meatballs Recipe- baked or air-fried. And, is the perfect go-to recipe for amazing homemade meatballs that are tender and juicy with incredible flavor! What’s more, it is perfect with marinara sauce, sweet and sour sauce, chipolte bbq sauce or swedish cream sauce.
I love Easy Homemade Italian Meatballs and have several recipes for fun meatball recipe variations for easy meals or for quick dinner ideas especially if you are entertaining or potlucks. And can be paired with a variety of sauces, meals and fine wines. Making a big patch and storing some in the freezer and use them in different quick weeknight meals later and will save you time when you don’t want to cook.
Ingredients in Easy Homemade Italian Meatballs
- Meat: Opt for ground beef as the base for this recipe, or incorporate a touch of ground pork for variation. Experiment with other meats like veal, lamb, ground turkey, or lean Italian sausage if preferred.
- Binders: Eggs and breadcrumbs serve as binding agents, ensuring the meatballs maintain their form during cooking.
- Liquid: Milk is included to add moisture to the mixture.
- Flavor: Italian seasoning, Parmesan cheese, onion, and garlic powder contribute flavor to these simple meatballs. This classic Italian meatball taste complements spaghetti well, but feel free to adjust the seasonings or introduce fresh herbs to align with the other flavors in your dish.
How to Make Easy Homemade Italian Meatballs
These effortless meatballs come together swiftly. Prepare the pan by lining it with foil or parchment paper, as directed in the recipe, or simply apply cooking spray to the pan (or foil) for effortless cleanup. However, combine the ingredients and shape them into 48 meatballs, each measuring 1½ inches in diameter, ensuring they are spaced ½ inch apart.
While I personally prefer baking these meatballs, you have the flexibility to cook them through pan-frying or adding them directly into boiling soup or sauce. However, utilizing the oven eliminates splattering and the need for flipping the meatballs, resulting in consistently juicy meatballs with a delightful crust every time!
Tips for Spectacular Easy Homemade Italian Meatballs
- Avoid Overmixing: To maintain the tenderness and juiciness of the meatballs, refrain from overmixing the ingredients. Overmixing can result in dense and tough meatballs.
- Consistent Size: Ensure uniformity in the size of the meatballs to promote even cooking; using a cookie scoop, size 50mm (3 Tablespoon) simplifies this task.
- Opt for Lean Meat: Select lean meat rather than extra-lean varieties, which has a moderate amount of fat contributes to the tenderness and juiciness of the meatballs. If using extra lean meat, consider incorporating a small amount of olive oil or chopped bacon for added moisture.
- Avoiding Salt: The Kirkland No-Salt Seasoning is so delicious on almost everything.
- Seasoning and Flavor: This recipe incorporates traditional Italian-style seasonings. Adapt the flavors according to your serving preferences; for instance, experiment with ginger and garlic to complement a sweet and sour sauce.
How to Freeze Easy Homemade Italian Meatballs
This meatball recipe yields approximately 48 meatballs, ideal for gatherings and parties. I prefer to prepare them in batches and store them in the freezer in a plastic bag. They can be easily reheated in the oven for a quick and delightful treat!
Once cooked and cooled, these meatballs can be conveniently frozen for swift meal preparation on busy weekdays. Simply lay them out on a baking sheet and freeze for a few hours. Once frozen solid, transfer them into a plastic freezer bag, where they can be stored for several months.
Easy Homemade Italian Meatballs
Ingredients
- 1 lightly packed cup of diced keto bread
- 1 small onion, diced
- 14 oz. grass-fed ground beef
- 3 oz. ground pork
- 1 egg
- ¼ cup fresh parsley
- 2 garlic cloves, minced
- ¼ cup Parmigiano-Reggiano, freshly grated
- ¾ tsp salt
- ¼ tsp black pepper
Instructions
- Grate the onion using a standard box grater into a large bowl until you obtain approximately 1/2 cup of grated onion along with its juices.
- Combine the bread with the grated onion, ensuring the onion juice saturates the bread and breaks it down. Allow it to sit while you prepare the other ingredients, approximately 5 minutes.
- Incorporate all the remaining ingredients for the meatballs, using your hands to thoroughly mix. Using a scoop size 50mm (3 Tablespoon), Scoop out a heaping tablespoon of the mixture and gently roll it to shape it into a ball. Repeat this process with the remaining mixture.
- In a large non-stick frying pan, heat 1 1/2 cups of olive oil over medium-high heat. Add the meatballs and cook until browned all over, approximately 3 to 4 minutes.
- Once browned but not fully cooked, carefully transfer the meatballs onto a plate.
NOTES
- Bread – While keto bread is preferred, you can opt for other bread varieties as a substitute. Tear or chop them into small pieces, excluding the crust. Slightly stale bread works well.
- Alternatively, you can use 1/2 cup of Panko breadcrumbs as a replacement. Though the meatballs may not be as soft, they will still be tender.
- Meat – Pork offers a bit more fat than beef, enhancing juiciness and lending a richer flavor. However, you can use solely 1 lb / 500 g of beef mince for regular occasions, or select any other ground meat of your preference. Meatballs should reach an internal temperature of 160°F.
- To achieve a subtle onion taste; consider sautéing the onion in a skillet with a small amount of butter until softened before incorporating it into the meatballs. Alternatively, you can substitute the fresh onion with ½ teaspoon of onion powder.
- Herbs – If needed, substitute with 1 1/2 tablespoons of dried parsley. The Kirkland No-Salt Seasoning is also suitable.
- If canned tomatoes are unavailable, puree canned tomatoes or utilize crushed canned tomatoes as a substitute.
- For guidance on shaping meatballs, refer to the video/photos provided in the post.
- Baking Method: Set a rack on a baking tray. Coat the rack generously with oil, arrange the meatballs on it, and spray them with oil. Bake at 200°C/400°F for approximately 18-20 minutes until they achieve a desirable golden brown color. Then, simmer them in the sauce for a few minutes to meld the flavors together.
May we suggest
For optimal wine pairings with meatballs, a straightforward red such as the Ricord Merlot is recommended. Alternatively, if you’re enjoying the meatballs with a cream sauce, their lightly spiced profile pairs wonderfully with a velvety-textured Pinot Noir from our Wine of the Month Club, conveniently delivered to your doorstep. If white wine is your preference, consider a lightly oaked Chardonnay or a Riesling for an excellent accompaniment. See Details HERE