Simple and Delicious Meatballs
I was raised by a mother from the Bronx, NYC and a father from the Middle of Nowhere, PA.
When in PA, my family didn’t always have access to all cuts and types of meat.
Beef was what we knew and what we had.
While traditional meatballs use a mix of beef, pork, and veal, this recipe sticks to the basics with ground beef as our main character.
These meatballs are simple, hearty, and flavorful.
Perfect for spaghetti, meatball subs, or just on their own, they’re a family favorite that’s easy enough to whip up any night of the week.
Why wait until Sunday?
Why You’ll Love This Recipe:
Simple Ingredients: Just pantry staples and beef.
Easy to Make: No complicated steps – perfect for beginners.
Versatile: Great with pasta, in a sandwich, or as an appetizer (topped with Ricotta).
Budget-Friendly: Uses ground beef, making it affordable and accessible.
Shopping List:
Ground Beef (80/20 blend preferred)
Bread Crumbs (plain or Italian seasoned)
Eggs
Parmesan Cheese
Garlic
Onion
Fresh Parsley
Olive Oil
Marinara Sauce (for serving)
Ingredients:
1 lb ground beef (80/20 blend)
1/2 cup bread crumbs
1 large egg
1/4 cup grated Parmesan cheese
4 cloves garlic, minced
1/2 small onion, finely diced
2 tbsp fresh parsley, chopped
Salt and pepper to taste
2 tbsp olive oil (for frying)
Marinara sauce (for serving)
Instructions:
Mix the Meatballs: In a large mixing bowl, combine ground beef, bread crumbs, egg, Parmesan, garlic, onion, parsley, salt, and pepper. Use your hands to gently mix until just combined. Avoid overmixing to keep the meatballs tender.
Shape the Meatballs: Roll the mixture into golf ball-sized meatballs, about 1 to 1.5 inches in diameter. Place them on a plate or baking sheet.
Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown the meatballs on all sides, about 8-10 minutes total.
Simmer in Sauce (Optional): If serving with marinara, transfer the browned meatballs to a pot of warm marinara sauce and let them simmer for 15-20 minutes to soak up the flavors. Visit this link or a quick sauce even Nonna would sign off on.
Serve and Enjoy: Plate the meatballs with pasta, on a hoagie roll for a meatball sub, or enjoy them plain with a sprinkle of Parmesan.
Pro Tips:
Flavor Boost: Add 1 tsp of Italian seasoning or a pinch of red pepper flakes to the meat mixture for extra flavor.
No Frying?: Bake the meatballs at 400°F (200°C) for 15-20 minutes for an easier, less-messy option.
Freeze for Later: Make a double batch and freeze uncooked meatballs for up to 3 months. Just thaw and cook as needed.
Fun Alterations:
Cheesy Center: Push a small cube of mozzarella into the center of each meatball for a cheesy surprise.
BBQ Meatballs: Swap the marinara for barbecue sauce and serve as an appetizer.
Ricotta Topper: Serve the meatballs with a dollop of Ricotta on top - big time crowd pleaser!
Herb Lovers: Add extra fresh basil or oregano to the mix for a herby flavor punch.
Frequently Asked Questions (FAQs):
Can I use leaner ground beef?
Yes, but the meatballs may be a bit drier. Adding extra milk or olive oil helps keep them moist.
What if I don’t have bread crumbs?
Crush up crackers, use panko, or even soak torn pieces of bread in milk and mix them in.
How do I know when the meatballs are done?
Use a meat thermometer – the internal temperature should reach 160°F (71°C).
Perfect for family dinners or cozy nights in, this easy recipe proves that simple ingredients can create something truly delicious. Happy cooking!
