I don’t really follow a recipe for making meatballs so about the best I can do is share how I make them but with few specifics.
The main thing I think is important is that once I think I have them ready, I make a little one bite patty, fry it in a skillet and taste it to see if it needs salt or more of this or that.
In the beginning, back when I first tried to make spaghetti and meatballs for him, I made my meatballs too dense and he kept saying his dad’s were softer. Since I don’t like red sauce, it’s really hard for me to figure it all out. If we’re at a restaurant and Vince says “Here . . taste this. These meatballs are great!”, I can’t get past the marinara . . that’s all I taste so I just do the best I can. Vince has either given up on my meatballs ever being great or I’m doing better because he asks at least once a week if we can have meatballs.
I start with four pounds of meat – usually three pounds of ground beef and one pound of ground pork.
I use two or three slices of white bread (it’s usually homemade Amish White Bread with about half the called for sugar. I toast the bread, then put it in my little mini food processor to make bread crumbs. I pour milk over that and let it sit – just enough milk to where the bread all ends up nice and wet but there’s no extra milk in the bowl. When using homemade bread crumbs, I’m going to guess that I use almost equal parts milk and bread – I would start with less milk and add more if needed.
I chop one medium white onion and then put it into the mini food processor til it’s almost mush.
I put all the meat into a bowl, add the bread crumbs, two eggs, about 1/4 c. chopped garlic (probably more), the chopped onions, about 4 tsp. Italian seasoning, salt (I don’t have a clue – start with 2 tsp.), 1 tsp. black pepper, 1/2 cup grated Parmesan cheese and about 1/2 cup chopped parsley.
Mix it all up, fry up a little patty (like the size of a quarter) to taste for seasoning. Make any needed adjustments. Since I’m guessing and I don’t measure, I’m sure there will be many adjustments needed. Maybe next time, I’ll measure everything, then go back and make notes of the changes needed and get an accurate recipe for you.
I used to fry the meatballs but that’s so messy. Now I line a baking sheet with sides (to catch the grease), with parchment paper, place the meatballs so they aren’t touching and bake them at about 400 (I usually use covection at 400) for about 25 minutes, turning them once or twice. The time doesn’t really matter so long as they look kinda done. They’ll finish cooking in the sauce.
If the meatballs are frozen, I do let them defrost before baking.
Drop them into simmering sauce and let them cook on a very gentle low heat til completely done.
Sara says
Your meatballs sound delicious and that blue tray was very clever. I don’t use bread in either my meatloaf or in meatballs. Instead I use steel cut oats. Gives them a great texture. My daughter told me a couple of years ago that I should find a gluten free recipe for meatloaf so she could eat it. I just laughed and told her it’s always been gluten free. 🙂
Nelle Coursey says
Thanks for the tip about doing them in the oven! I will have to try that next time! My meatballs never seem to keep their shape. Maybe this way they will.
Judy Laquidara says
They do stay together better for me in the oven.
Sheryl says
This sounds similar to the way I make burgers for the grill but I don’t put the cheese, parsley or Italian seasoning in them. They are so good and always moist. Thanks for giving me the idea to make meatballs with them. I’ll try Alfredo sauce as we don’t eat strong, tomatoey sauces.
Linda B says
Thank you for the recipe. I can’t wait to try them. Sounds like my husband will love them!
Judy Laquidara says
Next time I make them, I’ll try to do better with weighing and recording what I’m using.
Carolyn Sands says
I saw a tip for more tender meatballs on the PBS show called America’s Test Kitchen. They found adding baking soda made a big difference. I’m not sure of the amount to add per pound of meat, so you may want to check their website.
Judy Laquidara says
Thanks. I’ll check that out.
Marie S Gilkey says
when i make them, I usually put bread and eggs along with spices together and smash with fork till mixed. Have you ever tried adding seasoning salt to them? But because we do like homemade sauce I use tomato juice, sauce and paste along with spices to make my sauce. Drop my fried meatballs in and let it simmer. But sadly I don’t fix this much anymore. Its just me now and the kids have their own lives so I just don’t do for one.