Meatballs
Updated Oct. 11, 2023
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large egg
- ½cup panko bread crumbs
- ¼cup whole milk
- 3garlic cloves, minced
- 1teaspoon kosher salt (such as Diamond Crystal)
- 1teaspoon Italian seasoning (or a combination of dried oregano, basil, thyme, marjoram or oregano)
- 1pound ground beef, at least 20-percent fat, or a combination of beef and pork
- 2tablespoons extra-virgin olive oil
- Warm marinara sauce, for dipping (optional)
Nutritional analysis per serving (6 servings)
176 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 18 grams protein; 245 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, beat egg and add bread crumbs and milk; mix well and let stand until the bread crumbs soften, about 5 minutes. Add garlic, salt and Italian seasoning, and mix until well combined. Add beef and gently mix (hands work best here) until well blended. Form the mixture into 12 meatballs, about 2 inches in diameter.
- Step 2
Heat oven to 375 degrees. On a large rimmed baking sheet, arrange the meatballs in a single layer and drizzle with oil; toss to evenly coat. Roast until golden and cooked through, turning meatballs halfway, about 20 minutes.
- Step 3
To serve over pasta, cook meatballs using this method (or see Tips for cooking on the stovetop or in sauce), then distribute over bowls of sauce-covered noodles. (For 4 to 6 servings, toss 1 pound of spaghetti with 3 cups of warm marinara.)
- Stovetop Method: In a 12-inch nonstick skillet, heat 2 tablespoons of extra-virgin olive oil over medium. Add meatballs and cook, turning occasionally, until lightly browned all over, 5 to 7 minutes. Cover, reduce heat to low and cook, stirring occasionally, until the meatballs are tender and cooked through, 8 to 10 minutes longer.
- Simmered in Sauce: In a 12-inch nonstick skillet, heat 2 tablespoons of extra-virgin olive oil over medium. Add the meatballs and cook, turning occasionally, until lightly browned all over, 5 to 7 minutes. Add 2 cups of tomato sauce or marinara (be careful of sputtering) and stir to evenly coat the meatballs. Cover, reduce heat to low and cook, stirring occasionally, until the meatballs are cooked through and the sauce is slightly thickened, about 15 minutes longer.
Private Notes
Comments
Remember to throw in some red chili flakes so you can say, "datsa spicy meatball!"
For the juiciest meatballs, skip browning the meatballs in the oven or the pan and put them raw into a boiling pan of sauce. Best ever!
As an Italian American I had to look at this recipe. 2 things I saw as "missing", when I make meat balls I use 1 1/2 lbs 85/15 ground beef & 1/2 lb pork or if pork is prohibited for guests use lamb - use individual spices & add in some Fulvi Pecorino Romano. I weigh mine 2 oz = approx 24 meat balls while 3 oz approx 15. Then on to a broiler pan & in the oven for 40 min. at 325 degree, no standing over the stove - while that's happening make your sauce, straight from the oven into the sauce.
I love these meatballs but the wording “Roast…turning halfway, about 20 minutes” is killing me. I accidentally cooked the meatballs for 40 minutes total (turning halfway, after about 20 minutes), instead of 20 minutes total (turning after 10). The worst part is I made this mistake once before but still managed to misread the cooking time again probably because I tend to make these when I am tired and mentally fried. Could the roasting time be reworded to avoid this misreading by mentally fried cooks?
Great recipe. I swapped out the whole milk for almond milk, Italian breadcrumbs for the panko, and browned the meatballs in a pan then finished cooking them in the sauce. Turned out great.
Used all ground pork, as that’s what was in the freezer. As suggested by another commenter I didn’t brown the meatballs. I cooked them in marinara sauce for 15 minutes.