Mama Mia! You are going to love these delicious Homemade Meatballs!
There may not be a dish more universally loved than the meatball. Seriously, can you think of anyone who would say no to a tender, juicy meatball smothered in tomato sauce? This homey, tangy, delicious little gem is a given at every casual Italian restaurant, but meatballs are also featured on some menus at upscale steak houses, too. They are an essential component of many dishes, like the standard favorite spaghetti and meatballs or the classic meatball sub. It may be hard to decide how you want to serve them, but here’s the easy part: these Homemade Meatballs will be a huge hit every time you make them.
There are some conflicting stories about the exact origins of meatballs, but one thing most historians agree on is that ancient civilizations were making them. Meatballs were popular in ancient Rome: they may have been prepared differently, but the fact is that the little spheres of seasoned meat mixed with some kind of binder—breadcrumbs or even rice—and then boiled (or roasted or steamed or pan-fried) have evolved to become an all-time favorite in modern cuisine. This is true whether they are part of a comforting weeknight dinner or the perfect appetizer for a party.
This recipe is so simple and yet it results in the most delicious flavor. When you’ve combined the ground beef with the egg and then added in the breadcrumbs, salty Parmesan, fresh-tasting Italian herbs, and bright garlic powder, you get a flavor that is at once wonderfully surprising and yet satisfyingly familiar. And the process of frying the meatballs first to get that irresistible crust and then letting them finish cooking in the simmering sauce produces something so tender and juicy and flavorful that…well, you might want to plan on making a double batch because they are just too good.
I think most people have their own special meatball recipe, but I’m pretty sure that these Homemade Meatballs are going to become your go-to once you see how easy they are to make and how beautifully they turn out. And, sure, you can buy tomato sauce (there are lots of varieties out there that are really good), but if you’re making Homemade Meatballs, why not make some Homemade Tomato Sauce? And then, for a real treat, serve them both with this Cheesy Baked Ziti.
How Beloved is the Meatball?
Our recipe here for Homemade Meatballs is, I think, the iconic Italian version, the first one that comes to mind whenever you think of meatballs. But nearly every country and culture worldwide has a version to call their own of this beloved food.
In the realm of entertaining (think chafing dishes on a buffet), there’s probably no meatball more famous than Swedish Meatballs, flavored with allspice and nutmeg and often served with lingonberry jam. In the 1960s, a really popular meatball came on the party scene: ground beef meatballs simmered in a sauce made out of only 2 ingredients—chile sauce and grape jelly. The Spanish have their famous Albondigas, which are usually a combination of ground beef and ground pork and some paprika, and then simmered in a sauce with tomatoes, onions, and bell peppers. In Turkish cuisine, we have Kofte (ground lamb and cumin); in Lebanon, Kafta (seasoned with cumin allspice, cayenne pepper, and cinnamon); the Greeks add dried oregano to their meatballs, known as Keftedes. I could go on and on (think Asian meatballs—there are Japanese ones, Chinese ones, Vietnamese ones), but one thing is clear: these balls of deeply flavored ground meat, whether they are fried or baked or simmered in sauce, are one of the most beloved dishes in the world!
How to Make Ahead and Store?
The meatball mix can be put together through Step 2 and then kept in an airtight container in the refrigerator for up to 2 days before cooking; then just follow the remaining steps of the recipe. Cooked and cooled meatballs will keep in an airtight container in the fridge for up to 3 days and in the freezer for up to 4 months (thaw the frozen meatballs overnight in the fridge before reheating).
Serving Suggestions
Homemade Meatballs are perfect with pretty much any pasta dish, like this Easy Baked Pasta or this ultra-creamy Easy Boursin Cheese Pasta, but there are also so many other things you can do with them. They make the most delicious topping for Homemade Pizza, and incredible sliders stuffed into these Garlic Rolls.
But here are some other great ideas for Homemade Meatballs—but without the tomato sauce. They add so much flavor and texture when you simmer them in Minestrone. And if you add them to Chicken Soup and substitute those little ditalini pastas for the homemade noodles in this recipe and then add some chopped fresh spinach, and you’ll have your own version of Italian Wedding Soup! Another thing I love to do with these meatballs is to toss them in Homemade Pesto and serve them on top of Spiced Tomatoes and Chickpeas on Homemade Flatbread.
Homemade Meatballs
Ingredients
- 1 pound ground beef
- 1 large egg
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 tablespoon dried Italian herbs
- 2 teaspoons olive oil
- 24 ounces tomato sauce
Instructions
- In a large mixing bowl, combine the ground beef and egg until well mixed.
- Stir in the breadcrumbs, grated Parmesan cheese, garlic powder, and dried Italian herbs until evenly distributed.
- Form the mixture into 1- to 2-inch meatballs.
- Heat olive oil in a skillet over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 3 to 5 minutes per side.
- In a separate saucepan, warm the tomato sauce over medium-low heat.
- Transfer the cooked meatballs to the saucepan with the tomato sauce and let them simmer for about 15 minutes to absorb the flavors.
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