Hi Chef! 👩‍🍳
Picture this: tender, juicy meatballs simmering in a rich marinara sauce, their aroma filling the kitchen and making everyone impatient for dinner. Sounds amazing, right? Well, good news—you can make it happen tonight! This is not just any meatball recipe; it’s your go-to, can’t-fail, everyone-asks-for-seconds recipe. Trust me, once you try these, they’ll become a regular on your menu. Let’s get started!
Ingredients you’ll need:
- 1 lb (500g) ground beef (or mix with pork for extra flavor)
- 1 small onion, grated (because grated onion melts right into the meat)
- 2 garlic cloves, minced (always a must!)
- 1 egg (keeps everything together like magic)
- 1/2 cup breadcrumbs (the secret to the perfect texture)
- 1/4 cup grated Parmesan cheese (because cheese makes everything better)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh parsley, chopped (for a touch of brightness)
- 1 tbsp olive oil (to give that golden crust)
- 1 cup marinara sauce (your favorite store-bought or homemade)
How to make them:
- Mix it all together:
Grab a big bowl and toss in your ground meat, grated onion, garlic, egg, breadcrumbs, Parmesan, salt, pepper, and parsley. Use your hands to gently mix everything. Don’t overwork it; we’re making meatballs, not rubber balls! - Shape your meatballs:
Roll the mixture into golf-ball-sized portions. Wetting your hands slightly helps keep the mixture from sticking. Plus, it makes the process way easier! - Sear them to perfection:
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, giving each one space to brown beautifully. You’re not cooking them all the way through yet—just giving them that irresistible crust. - Let them soak in the sauce:
Transfer the meatballs into a pot of warm marinara sauce. Cover and let them simmer on low for 10-15 minutes. This is when the magic happens—they soak up all the saucy goodness. - Serve and enjoy:
Dish them up over spaghetti, tuck them into a crusty roll, or serve with a simple side salad. However you serve them, get ready for rave reviews!
Chef’s pro tips:
- Cheesy surprise:Â Want to blow some minds? Hide a cube of mozzarella inside each meatball before rolling.
- No breadcrumbs? No worries! Crushed crackers or oats work perfectly.
- Kick it up a notch:Â Add a pinch of chili flakes or smoked paprika to the mix for extra flavor.
FAQs:
1. Can I make these ahead of time?
Absolutely. Roll them out, cover with plastic wrap, and refrigerate for up to a day before cooking.
2. How do I freeze them?
Lay them out on a tray and freeze until firm. Then, transfer to a freezer bag. They’ll keep for 3 months, and you can cook them straight from frozen!
3. Can I bake instead of frying?
Definitely! Bake them at 400°F (200°C) for about 20 minutes, flipping halfway through.
