Classic Homemade Meatballs
Craving comfort food? Try these Classic Homemade Meatballs! They're packed with flavor and perfect for a cozy dinner. Whether served with pasta or in a sub, they're a hit every time. Make these delicious meatballs tonight!
Equipment
- Grater
- Chef's Knife
- Oven
- Mixing Bowl
Ingredients
- 2 slices white bread torn, crust cut off
- 1/2 cup milk
- 2 lbs ground beef
- 2 count eggs
- 1/2 cup parmesan cheese grated
- 3 tsp dried basil
- 3 tsp dried oregano
- 3 tsp dried parsley
- 1 tsp garlic powder
- 1 tbsp granulated onion powder
- 1 tsp kosher salt
- 1/2 tsp pepper
Instructions
- Line a baking sheet with foil or parchment paper for easy cleanup. Set aside while you prepare the meatball mixture.
- In a small bowl, place the torn white bread and pour in the milk. Allow the bread to soak up the milk for a few minutes. This step is crucial as it keeps the meatballs moist.
- Meanwhile, in a large bowl, combine the ground beef, eggs, parmesan cheese, basil, oregano, parsley, garlic powder, onion powder, salt, and pepper. Make sure to mix these ingredients thoroughly, as this will ensure even flavor distribution.
- After the bread has soaked, gently squeeze out any excess milk and add the soaked bread to the meat mixture. It’s important not to add the milk as it can make the mixture too wet.
- Using your hands, mix everything together until well combined. Don’t overwork the mixture; just enough to incorporate all the ingredients.
- Preheat your oven to broil. It’s essential to do this before you start shaping the meatballs so that you can cook them right after.
- With your hands, divide the mixture into equal portions and roll them into balls, about the size of a golf ball. Aim for around 14 meatballs, but feel free to adjust the size as you prefer.
- Place the meatballs on the lined baking sheet, ensuring they are spaced apart for even cooking.
- Once the oven is hot, broil the meatballs for about 12 minutes. Halfway through, consider rotating them for an even browning.
- When they’re a beautiful golden brown and cooked through, remove them from the oven. Allow them to cool slightly before serving.
- Serve the meatballs with your favorite marinara sauce, or use them in other recipes like a hearty meatball soup or a delicious meatball sub.
Notes
- Storage: After cooking, allow the meatballs to cool completely before placing them in an airtight container. They can be stored in the refrigerator for up to three days.
- Freezing: You can freeze cooked meatballs. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to three months.
- Pairing: Serve these meatballs with spaghetti and marinara for a classic Italian dinner or in a sub with melted cheese for a fantastic sandwich.
- Variations: For a twist, try adding different herbs or spices to the meat mixture to create unique flavor profiles. Consider adding chili flakes for some heat!
- Serving Style: These meatballs can also be served as appetizers on toothpicks with dipping sauces for parties.