The Best Way To Make Homemade Ground Beef Meatballs That Are So Delicious, You’ll Never Buy Store-bought Again!
What To Know
- Whether you’re craving a hearty pasta dish, a comforting soup, or a juicy appetizer, these meatballs will tantalize your taste buds and leave you wanting more.
- For a finishing touch, remove the meatballs from the sauce and glaze them with a mixture of brown sugar and honey.
- Simmer the meatballs for at least 2 hours to ensure they are cooked through and absorb the flavors of the sauce.
Homemade ground beef meatballs are a culinary delight that can elevate any meal. Whether you’re craving a hearty pasta dish, a comforting soup, or a juicy appetizer, these meatballs will tantalize your taste buds and leave you wanting more. In this comprehensive guide, we’ll unveil the secrets to crafting the perfect homemade ground beef meatballs, from selecting the finest ingredients to mastering the art of cooking.
Gather the Essentials
Before embarking on your meatball-making adventure, it’s crucial to gather the following ingredients:
- 1 pound ground beef (80/20 lean)
- 1/2 cup bread crumbs (fresh or panko)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped onion
- 1/4 cup chopped parsley
- 1 egg
- 1/4 cup milk
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Season to Perfection
In a large bowl, combine the ground beef, bread crumbs, Parmesan cheese, onion, parsley, egg, milk, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated. Avoid overmixing, as this can result in tough meatballs.
Form the Meatballs
Using your hands, gently form the mixture into 1-inch meatballs. Roll them between your palms to create a smooth, even shape. Place the meatballs on a baking sheet lined with parchment paper.
Brown the Meatballs
Heat a large skillet over medium-high heat. Add the meatballs and brown them on all sides for 5-7 minutes, or until they are evenly golden brown.
Simmer in Sauce
Transfer the browned meatballs to a slow cooker or a large pot. Add your favorite sauce, such as marinara, tomato sauce, or barbecue sauce. Cover and simmer for at least 2 hours, or until the meatballs are cooked through and the sauce has thickened.
Glaze and Serve
For a finishing touch, remove the meatballs from the sauce and glaze them with a mixture of brown sugar and honey. Place them back in the sauce and simmer for an additional 10 minutes, or until the glaze has caramelized. Serve the meatballs over pasta, rice, or your favorite side dish.
Tips for Perfect Meatballs
- Use a lean-to-fat ratio of 80/20 for the ground beef to ensure juicy and flavorful meatballs.
- Allow the meatball mixture to rest for 15-20 minutes before forming the meatballs. This will help the flavors meld and prevent them from falling apart.
- Handle the meat mixture gently when forming the meatballs to avoid overworking it.
- Brown the meatballs thoroughly before simmering them in the sauce. This will create a crispy exterior that seals in the juices.
- Don’t overcrowd the pan when browning the meatballs. Cook them in batches if necessary.
- Simmer the meatballs for at least 2 hours to ensure they are cooked through and absorb the flavors of the sauce.
Variations on Homemade Ground Beef Meatballs
- Italian Meatballs: Add 1/4 cup chopped fresh basil and 1/4 cup grated mozzarella cheese to the meatball mixture.
- Swedish Meatballs: Use a mixture of ground beef and ground pork (50/50). Add 1/4 cup chopped dill and 1/4 cup heavy cream to the meatball mixture.
- Asian Meatballs: Add 1 tablespoon of soy sauce, 1 tablespoon of grated ginger, and 1 tablespoon of chopped green onion to the meatball mixture.
- Tex-Mex Meatballs: Add 1/4 cup chopped bell pepper, 1/4 cup chopped onion, and 1/4 cup shredded cheddar cheese to the meatball mixture.
FAQ
Q: How can I make my meatballs more moist?
A: Use a lean-to-fat ratio of 80/20 for the ground beef and avoid overcooking the meatballs.
Q: Why are my meatballs falling apart?
A: Overworking the meat mixture or using too much bread crumbs can cause the meatballs to fall apart.
Q: Can I freeze homemade ground beef meatballs?
A: Yes, you can freeze cooked meatballs for up to 3 months. Thaw them in the refrigerator before reheating.
Q: What is the best way to reheat meatballs?
A: Reheat meatballs in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
Q: Can I make meatballs without bread crumbs?
A: Yes, you can use rolled oats, quinoa, or rice as a substitute for bread crumbs.