Simple, hearty, homemade meatballs 🤎
There’s something about a big bowl of meatballs that just feels like home. No fancy steps, no perfect measurements—just food made to feed your people now and later.
Ingredients:
• 1 lb lean ground beef
• 1 lb Italian sausage
• 1 small onion, finely diced
• 4 garlic cloves, finely diced
• ½ cup grated Parmesan
• 15 oz ricotta
• 1 cup Italian breadcrumbs
• 1 large egg
• 2 tbsp olive oil
Seasonings (measure with your heart 🤍):
• Salt
• Pepper
• Italian seasoning
• Parsley
• Rosemary
Instructions:
1. In a large bowl, add all ingredients except the olive oil.
2. Mix well using your hands until fully combined.
3. Use a small cookie scoop, then roll into meatballs.
4. Heat olive oil in a skillet over medium heat.
5. Working in small batches, brown the meatballs on all sides.
6. Transfer browned meatballs to a baking sheet.
7. Finish cooking in the oven at 425°F for 10 minutes.
Enjoy right away, or freeze for an easy future dinner—because cooking once and eating twice is always a win
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I’ve found that making homemade meatballs is both a comforting tradition and a practical way to prepare meals for the week. What I love about this recipe is its flexibility—you can easily adjust the seasonings like rosemary, parsley, or Italian seasoning to suit your taste or what you have on hand. One tip I’d add is to ensure the meat mixture isn’t overworked when combining the ingredients; mixing with your hands just until combined helps keep the meatballs tender instead of dense. Using a small cookie scoop to portion the meatballs ensures they cook evenly and look uniform. When browning the balls in olive oil, a moderate heat is key to getting a nice crust without burning. After oven-baking at 425°F for 10 minutes, they come out juicy and well-cooked. These meatballs are excellent served with pasta, in subs, or even as a protein-packed snack. Also, since the recipe includes garlic, onion, and Parmesan, it layers great savory flavors that develop even more if the meatballs are simmered in tomato sauce after baking. If you’re meal prepping, freezing cooked meatballs on a baking sheet before transferring them to bags prevents sticking together and makes reheating convenient. This straightforward recipe is truly a crowd-pleaser, combining traditional ingredients that evoke a sense of home-cooked goodness without complicated steps or fancy techniques. It’s the kind of dish I always come back to for a reliable, hearty meal that feels nourishing and satisfying.
