My classic Italian meatballs are going to take your comfort food to a whole new (and even more delicious!) level in just 40 minutes –
These are the meatballs your pasta has been waiting for. Slightly fried, slightly baked, and seasoned just right. You won’t believe such a small bite of meat can bring so much flavor to a dish.
Growing up, I remember my mother making meatballs at least a few times a month. I have a strong Italian lineage through both of my parents so its no surprise that meatballs and lasagnas were a staple. Sadly, no recipes were ever passed down through the generations so we’ve had to make up our own as we go. I even remember one of the recipes my mother used called for chunks of bread instead of just breadcrumbs!
No matter how you decide to make your meatballs, there’s a few ground rules. I never use the leanest beef in my meatballs. Why? Because the fat renders out as you cook them and gives a deep, complex flavor to the meat that you just don’t get when you use lean beef or even ground turkey. They’re healthier meats but they won’t give you the flavor. Second, when you form the balls, you never want to squeeze or press the meat together too hard – this creates a dense ball of meat when what we want is a lighter bite.
Classic meatballs are the ultimate all-season dish that you can eat alone or pair with gluten free pasta
The final tip I have for classic meatballs is you must, you absolutely must, use fresh parsley. Dried herbs just won’t give you the same flavor as fresh ones. Just be sure to wash, dry and finely chop the parsley before adding. Here, I’m using fresh curly parsley.
To store, keep meatballs in an airtight container for up to 3-4 days. If you’re meal-prepping with meatballs, I recommend slightly under cooking them so when reheated in the microwave, they don’t dry out.
A homemade “Sunday gravy” style pasta sauce is coming up soon! Trust me, your dinners will never taste the same again when you make a homemade sauce.
- .85-1 lbs ground beef
- 1/2 cup gluten free breadcrumbs
- 1 egg
- 3 cloves garlic, minced
- 1/2 cup finely chopped parsley
- 1 tablespoon pepper
- 3 tablespoons salt
- 1 tablespoon olive oil
- Heat oven to 350 degrees; line a cookie sheet with parchment paper.
- Heat an oiled cast iron skillet to just below medium heat on the stove.
- In a large bowl, combine beef, breadcrumbs, egg, garlic, parsley, pepper, salt and olive oil. Using hands, mix until combined.
- One by one, lightly form beef into golf ball-sized balls. Place onto a tray until all balls are formed.
- Using a few drops of water, test to see if the pan is warm enough. If it is, place enough balls in the pan to fill it but not overcrowd the pan. Cook for 30 seconds per side and then transfer to cookie sheet.
- Once all meatballs have been browned in the skillet, place cookie sheet in oven and cook for about 8-12 minutes, or until meatballs are browned all over.
- Once the meatballs come out of the oven, transfer to a dutch oven with the simmering sauce or gravy to finish cooking and the flavors to meld together. Serve warm over GF pasta.