If you’re craving comfort food with a twist, these meatball recipes are sure to delight. Combining the rich flavors of Swedish and Italian traditions, each recipe offers a unique take on the classic meatball. Whether it’s the creamy sauce of the Swedish variety or the savory herbs of the Italian version, these dishes promise a satisfying meal that’s both cozy and full of flavor. Perfect for family dinners or casual gatherings, these meatballs will quickly become a favorite at your table.
Steps
- Preheat your oven to 400°F and prepare a baking sheet by lining it with foil and applying non-stick cooking spray. In a large bowl, combine ground beef, beaten egg, breadcrumbs, grated parmesan, chopped onion, minced garlic, salt, pepper, and optional parsley.
- Use a medium-sized cookie scoop or spoon to portion out the meat mixture. Shape each portion into a 1 1/2-inch ball and arrange them evenly on the prepared baking sheet.
- Bake the meatballs uncovered for 17 to 20 minutes, flipping them halfway through to ensure even cooking and prevent the bottoms from browning. The meatballs are done when the centers are no longer pink.
- For a saucy option, simmer the baked meatballs in marinara sauce for about 10 minutes. Serve them alone or over spaghetti, and if desired, garnish with parmesan cheese and fresh herbs.
Ingredients
- 1 pound of 80% lean ground beef (optionally, you can substitute with half ground pork)
- 1 large egg, beaten
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup finely chopped onion
- 2 teaspoons minced garlic
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons chopped fresh Italian flat-leaf parsley (optional)
- 2 cups marinara sauce
- Cooked noodles
- Additional grated Parmesan cheese
- Fresh basil or parsley
FAQ
- How can I ensure my meatballs remain juicy?
- To keep your meatballs moist, consider using a mix of ground beef and pork, as pork’s higher fat content adds tenderness. Additionally, if your meat mixture seems dry, incorporate a tablespoon or two of milk.
- What meat options are best for making meatballs?
- For traditional Italian meatballs, lean ground beef is a great choice. Adding ground pork can enhance juiciness. If you prefer a lighter option, ground turkey is also suitable.
- What can be used instead of breadcrumbs in meatballs?
- If you’re out of breadcrumbs, crushed crackers work well as an alternative. You can also make your own breadcrumbs by toasting bread slices and processing them into crumbs.
- Can meatballs be prepared ahead of time?
- Yes, you can make meatballs up to three days in advance. After cooling, store them in an airtight container and reheat briefly in the oven or on the stove.
- Is it possible to freeze leftover meatballs?
- Absolutely, leftover meatballs can be frozen. Allow them to cool, then place on a baking sheet in the freezer for an hour before transferring to a freezer-safe bag or container for up to three months. To reheat, thaw in the fridge overnight and warm slowly with marinara sauce in a slow cooker.
Tips
- For evenly cooked meatballs, use a cookie or ice cream scoop to ensure they are all the same size. This helps them cook uniformly in the oven.
- To prevent meatballs from drying out, avoid over-mixing the meat mixture. Over-mixing can result in tough meatballs.
- If the meat mixture feels too dry, add a tablespoon of milk to maintain a moist and juicy texture.
- When baking, flip the meatballs halfway through the cooking time to prevent the bottoms from burning and ensure even browning.
Equipment
- Baking sheet
- Cookie scoop (or ice cream scoop)
