Juicy MEATBALL RECIPE - How to Cook Italian Meatballs
Our go-to Meatball Recipe. Find out our secrets to big and juicy homemade meatballs. They are make-ahead and freezer friendly which makes them perfect for meal prep.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients for Juicy Meatballs:
►3 slices white bread (crusts removed), diced
►2/3 cup cold water
►1 lb lean ground beef (85/15 fat content)
►1 lb ground pork
►1/4 cup grated parmesan cheese
►1 large egg
►3 garlic cloves, minced
►2 Tbsp parsley, finely chopped
►1 tsp sea salt
►1/2 tsp black pepper
►2 Tbsp olive oil, to sautee
???? PRINT RECIPE HERE:
►Freezing uncooked meatballs:
Prepare the meatballs through Step 5. Arrange in a single layer on a baking sheet and freeze until solid. Transfer the meatballs to a freezer container or freezer bag, and freeze for up to 1 month. (Meatballs can be frozen for longer, but tend to develop freezer burn.) Thaw meatballs in the refrigerator overnight before cooking.
►Freezing cooked meatballs:
Let the cooked meatballs cool completely, then arrange in a single layer on a baking sheet and freeze until solid. Transfer to a freezer container or bag and freeze for up to 2 months. Frozen meatballs can be thawed overnight in the refrigerator or reheated directly from the freezer. Reheat meatballs in a simmering sauce for 10 to 15 minutes or in a warm oven for 10 to 15 minutes.
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ingredients
1 lb ground beef
1 lb pork sausage
4 slices of bread
1 tsp salt
1/2 tsp pepper
1/4 cup Parmesan cheese
1/2-2/3 cup
4 cloves garlic
tomato sauce
1 yellow onion
4 cloves garlic
2 28 oz can tomatoes
2 tsp ground fennel
3/4 cup water
salt & pepper to taste
2 tbsp oil
In a large bowl, add diced bread and water. Mix and mash together and once a paste forms, add the rest of your ingredients. Mix until thoroughly combined and shape into 20 even balls. Roll in flour and set on a plate.
In a large pot, over medium high heat, add two Tbsp of oil and brown your meatballs in batches. Set aside on a plate (they should not be fully cooked, only browned at this point). In the same pot, turn the heat to medium and add diced onions and garlic. Cook until softened and lightly browned 5-6 minutes. Then add tomatoes, water, fennel, salt and pepper. Bring to a simmer and return your meatball with any juices. Simmer for 25-30 minutes until your meatballs are fully cooked.
Season to taste with salt and pepper and serve over cooked pasta. Top with Parmesan cheese and basil if desired. Enjoy!
4 Levels of Spaghetti & Meatballs: Amateur to Food Scientist | Epicurious
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of spaghetti & meatballs. And then we brought in a food scientist to review their work. Which one was the best?
Check out the professional's recipe here on the ICE blog:
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The BEST One Pot Meatballs Recipe | It’s so delicious that I cook it all the time!
One-pot dishes create some of the best-flavoured recipes as all of the ingredients can bind together into an amazing flavour. In this one, we’re going to be making this one-pot easy spaghetti and meatballs or one-pot meatballs with whichever pasta you prefer. This meatball recipe is easy to make, cheap and tastes absolutely incredible. Best of all it's all done in the one-pot which saves lots of time washing dishes at the end after you’ve enjoyed this delicious meal.
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Serves 2-4
Ingredients -
Meatball Mix -
500g (1.1lbs) - Beef Mince
1/2 - Brown (Yellow) Onion, Diced
1 - Large Egg
50g (1.76oz) - Fine Breadcrumbs
20g (0.7oz) - Parmesan Cheese, Freshly Grated
3.5g (0.12oz) - Oregano, Roughly Chopped
3.5g (0.12oz) - Basil, Roughly Chopped
Seasoning To Taste
Meatball Sauce -
1 Tbsp (20ml) - Olive Oil
1/2 - Brown (Yellow) Onion, Diced
4 - Garlic Cloves, Minced
50g (1.76oz) - Tomato Paste
70g (2.4oz) - Sun-Dried Tomatoes, Roughly Chopped
2 1/2 Cans (600g-1.31lbs) - Diced Tomatoes
3.5g (0.12oz) - Oregano, Roughly Chopped
3.5g (0.12oz) - Basil, Roughly Chopped
4g (0.14oz) - Thyme, Roughly Chopped
625ml (2 1/2 Cups) - Chicken or Beef Stock
400g (14.1oz) - Spaghetti or Pasta of Choice
Seasoning To Taste
Parmesan Cheese To Taste
Basil, Thinly Sliced To Serve
Cracked Black Pepper To Serve
Extra Virgin Olive Oil To Serve
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Spaghetti and Meatballs - The 1 Ingredient You Should NEVER Leave Out
Today we're making spaghetti and meatballs. These meatballs are super tender because of the ricotta addition. The sauce is super flavorful too and the best part is the whole recipe can be made in under 75 minutes! We hope you enjoy this spaghetti and ricotta meatballs recipe!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
SPAGHETTI AND MEATBALLS PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
For The Sauce
1 pound (454g) spaghetti
¼ cup (56g) extra virgin olive oil
8 cloves garlic - sliced
2 small anchovy fillets - optional
½ teaspoon crushed red pepper flakes
½ cup (120g) dry white wine
1 28-ounce (794g) can plum tomatoes - hand crushed or blender pulsed
2 24-ounce (680g per jar) jars passata
salt and pepper - to taste
¼ packed cup basil - hand torn
1 cup (240g) water - optional - For thinning sauce if needed
For The Meatballs
4 slices white bread - ends removed and cubed
1 cup (120g) ricotta
1 pound (454g) ground chuck
1 pound (454g) ground pork
1 cup (100g)Pecorino Romano - grated
½ cup flat-leaf Italian parsley - minced
2 large eggs
2 cloves garlic paste
1 ½ teaspoons kosher salt
½ teaspoon black pepper
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Spaghetti and Meatballs all made in ONE pan and done in 30 minutes!
The meatballs are juicy with a light crust, and the spaghetti absorbs so much flavour whilst it cooks in the tomato ragu. This is a winning dinner with minimal washing up!
Free printable recipe is available on our site:
Ingredients:
Meatballs
500 g (1.1lb) minced beef I prefer to use a higher fat mince (12-20%) for more flavour
1/2 a large onion peeled and finely chopped
1 egg
3 tbsp grated parmesan
3 tbsp panko breadcrumbs
1/4 tsp salt
1/4 tsp black pepper
1 tbsp oil
1 tbsp unsalted butter
Sauce
1/2 a large onion peeled and finely chopped
2 celery sticks chopped
2 garlic cloves peeled and minced
1/4 tsp salt
1/4 tsp black pepper
400 g (14 oz) tin of finely chopped tomatoes
2 tbsp tomato puree (paste for USA)
1 tsp dried thyme
1 tsp light brown sugar
1 beef stock cube crumbled
600 ml (2 ½ cups) just-boiled water
200 g (7oz) dried spaghetti
To Serve:
shaved or grated parmesan
1 tbsp chopped fresh parsley
Instructions
1. Place the minced beef, chopped onion, egg, parmesan, breadcrumbs, salt and pepper into a large bowl.
2. Mix together using your hands, then form the mixture into 16-20 meatballs.
3. Heat the oil and butter in a large frying pan (skillet) and add in the meatballs. Cook for 5-6 minutes on a medium-to-high heat, turning two or three times, until the meatballs are browned all over. They don't need to be fully cooked at this point, as they'll cook further in the sauce.
4. Now we start adding the sauce ingredients to the pan. Move the meatballs to one side of the pan (or just make a bit of a space). Add the onion, celery, garlic, salt and pepper.
5. Cook for 3-4 minutes, stirring the vegetables a few times, until the onions start to soften.
6. Add in the tin of tomatoes, tomato puree, thyme, brown sugar, crumbled stock cube and the just-boiled water. Stir everything together and bring the sauce to the boil.
7. Make a bit of space in the pan and add in the pasta (break in half if it’s too big to fit in your pan). Ensure the pasta is fully submerged in the sauce.
8. Turn the heat down to low, place a lid on and cook for 10-12 minutes, stirring a couple of times, until the pasta is cooked. You will need to separate the pasta with a set of tongs to stop it sticking together when you come to stir it. Add in another splash of boiling water during cooking if required.
9. When the pasta is cooked, turn off the heat and divide the spaghetti between 4 bowls, using a set of tongs. Spoon the meatballs and sauce on top.
10 .Finish with a little shaved parmesan and chopped parsley and serve.
Notes
Can I make it ahead?
Yes, you can make ahead, but note: the pasta will absorb more of the liquid as it cools.If you did want to make ahead:
Cook the dish, then cool quickly. Place in a covered container and refrigerate for up to two days.
Take out of the refrigerator about an hour before reheating to take the chill off the meatballs.
Reheat in a pan with a lid over a low-to-medium heat for 10-15 minutes, stirring a few times during reheating, until piping hot throughout. You will probably need to add a splash of boiling water to loosen the sauce a little.
Can I freeze it?
Yes, leftovers can be cooled, placed in a covered container and frozen.Defrost overnight at room temperature, then reheat as per the instructions above.
Want to change it up?
If you make this recipe a lot and want to change it up every now and then, try:
Adding a teaspoon of chilli flakes or a tablespoon or sriracha to the sauce for a spicy version.
Add 4 tablespoons of double (heavy) cream to the sauce, once the pasta is cooked, for a creamy tomato version.
Top the finished dish with halved cherry tomatoes, a drizzle of pesto and some basil leaves for a fresh Summer version.
Sprinkle 1 tablespoon of Cajun spice on the meatballs when frying, then add in chopped chorizo with the onions and celery for a Tex-Mex twist.
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