How To Make Delicious Meatballs
Oh, It's So Good! Meatballs
How To Make The Best Meatballs For Dinner
I love spaghetti or any pasta with sauce. There is nothing like having spaghetti with meatballs though. In fact, you can't have spaghetti without meatballs if you are truly a spaghetti person like me.
With that in mind, I learned how to make meatballs at an early age and as I have grown a little older now, (which I won't tell you my age) I just keep getting better at making them.
I like my meatballs to have consistency and be firm so they don't fall apart. Nothing worse than twirling up a bunch of spaghetti on your fork and stab a meatball that just mushed back down into your plate or fell apart and never got on the fork.
Things You Will Need To Get Together To Make Your Meatballs
- Fairly large bowl for mixing your meat
- Grated cheese (Parmesan)
- Bread Crumbs
- Salt and Pepper
Got To Use Parsley For Flavoring Of Meatballs
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Looking Good Meatballs
Cooking Time Approximate
Ingredients Needed For Meatballs
- 1 1/2 Cups Breadcrumbs (Regular not flavored)
- 1/2 Bunch Real Parsley (not flakes)
- 2 Cloves Garlic
- 2 Eggs
- 1 Cup Parmesan Cheese
- One Teaspoon Salt
- 2 lbs Ground Sirloin, May Substitute Ground Round-Sirloin is better meat
- 4 Tablespoons Oil
- In a large bowl, combine your meat, cheese and bread crumbs. Knead the meat to get the crumbs and cheese soaked into it as best you can.
- Take a handful of your parsley stalk and pull off the end so you have the parsley itself in your hands (do not add the stem to the meat). Sprinkle the parsley over and fold into the meat. Keep using the parsley until most of the meat has parsley somewhere in it so when you make a ball, there will be at least a few pieces of parsley in each meatball. This is important as the parsley is what gives the meatball most of it's flavor.
- Combine your eggs and whisk until well scrambled.
- Add your eggs, salt and pepper and knead all together and keep folding until all ingredients are mixed fairly well.
Meatball Maker RED
How To Roll Your Meatballs
This is almost as important than the ingredients when it comes to cooking and forming your meatballs. The trick to a great meatball is the firmness so it doesn't fall apart when you pick it up. Cooking time depends on what size you would like to make your meatballs, some people like little meatballs and others like gigantic. The larger the meatball, the longer it takes to cook because you need the inside done well enough. If you cook it too long, it hardens on the outside and doesn't get done on the inside.
I prefer to make my meatballs at a medium size, this just makes it easier to get done and easier to cook.
For measurement for a medium size ball, take a heaping tablespoonful of your meat and place it in the palm of your hand. Take your other hand and form the meat together and form a ball. Now cup your hand and twirl your hands around the meat until it forms a ball but keep on rolling it in your hands for a good minute and pressing a little harder as the time goes by. This will help that your meatball will stay together during cooking and won't fall apart.
Frying Pan With Lid
Frying Your Meatballs
In at least a 12" skillet, add your oil and your chopped up garlic clove and put on medium heat for about 3 minutes. Carefully add each meatball to the skillet. About every 1 minute, you need to roll each meatball so they cook evenly.
If you notice one side is browned and not the other, turn that meatball to the surface so it can cook also. It's a little time consuming, but that's what I do to ensure each ball is done because one, it won't firm while it's cooking in the sauce, two, I don't like raw meat. As the meatballs brown, take a spatula or tongs, and pull each meatball out onto a paper towel to drain the grease.
When meatballs are drained of grease, you can now add them to your sauce and let simmer for about an hour to give flavor to your sauce.