Meatballs

A simple, satisfying favorite.

Why You'll Love This Recipe

• Italian-American classic done right.
• Crowd-pleaser for any age.
• Freezer-friendly — make a double batch.
• Multipurpose: spaghetti, subs, baked ziti, on rice.
• Better than any jarred-sauce dinner.

Ingredient Notes

• 85/15 beef is the right ratio for tender, juicy meatballs.
• Freshly grated Parmesan melts into the meat far better than pre-shredded.
• Crushed tomatoes (not diced) make a smoother, restaurant-style sauce.

Ingredient Substitutions

• Half pork + half beef for richer meatballs.
• Gluten-free panko for GF.
• Add ½ cup ricotta to the mix for ultra-tender meatballs.

Equipment Needed

• Large mixing bowl
• Large deep skillet or Dutch oven
• Instant-read thermometer
• Pasta pot
• Wooden spoon

Prep Tips

• Wet your hands lightly before rolling so the meat doesn't stick.
• Roll all meatballs to the same size for even cooking.

Instructions

1. 1

   Gather and prep: 1 ground beef, 1 bread crumbs, 1 large egg, 1 cup parmesan cheese, 3 cloves garlic, minced, 1 medium onion, diced, 1 medium tomato, diced, 12 oz pasta. mince the garlic, dice the onion, and grate the parmesan before you start cooking.

2. 2

   Mix beef with crumbs, egg, parmesan, garlic.

3. 3

   Roll into balls, sear.

4. 4

   Simmer in tomato sauce 20 min. Cook ground meat to 160°F internal; drain any excess fat before serving.

5. 5

   Serve over pasta.

Artsi Pro Tips

• The panade is what makes meatballs tender. Skip it and you get rubber.
• Sear the meatballs first for flavor, then finish in the sauce so they stay juicy.
• Don't roll too tightly — light pressure keeps meatballs tender.

Common Mistakes

• Skipping the panade (rubbery meatballs).
• Overmixing the meat.
• Rolling too tight, which compacts the texture.

Recipe Tags