The Anatomy of a Homemade Meatball
Note: This post contains affiliate links, which means that if you purchase using one of the links in this post, I may earn a small commission at no extra cost to you, Thanks for your support!Spaghetti and Meatballs are kind of like a roast chicken to me. They're equal parts comforting, simple, and impressive. There's just something about making something that grandmas have made for centuries that makes me feel like a real chef in my own kitchen.This recipe conveniently makes a HUGE amount of meatballs (that can be frozen and parceled out to babies, as mine will be, or delivered to friends), which I also think would make Grandma proud.
Without further adieu, here is the anatomy of a homemade meatball:
I mix up everything except the meat in a bowl...
1 c. Italian breadcrumbs
1/2 c. grated parmesan
1/4 c. chopped parsley
2 large eggs
1 tsp. garlic powder
1/2 tsp. cayenne pepper (or red pepper flakes)
1/2 tsp. paprika
...then add 2 lbs. ground beef (or turkey if you're feeling healthy, or half turkey half beef, or half beef half Italian sausage...you get the idea) and mix with a fork. Don't overmix or your meatballs will be tough and chewy!
Then, make about 32 golf ball sized meatballs. They don't have to be perfect. In the kitchen, we call imperfect things "rustic."
Step back and admire your hard work. That's what my sous chef is doing here...
Then, fry meatballs in batches until browned on all sides.
You can let them get REALLY crispy. That brown stuff is your flavor maker. To finish them off, drop them in some simmering tomato sauce for 30 minutes.
Repeat until your tomato sauce is a treasure trove of meatballs, like so:
You can definitely use jarred tomato sauce, or, if you're interested, you can use the recipe I borrowed from Dinner: A Love Story. Her directions literally say to "simmer lazily for as long as you want," which reinforces the idea that Jenny Rosencrantz is my spirit animal Especially because I picture her with a glass of red as the sauce simmers away, much like yours truly.
Serve your meatballs and sauce with spaghetti and garlic bread. Or forego the double carbs and just use garlic bread because it's the best part anyway :)
I hope you enjoy!
PS - you could definitely switch out your meat and cheese and spices in this recipe for a different flavor. Maybe chicken and provolone? Ground beef and taco seasoning with cheddar? Play around with it, and once you know what the consistency should be like, you can switch it up. Maybe meatball-making is your undiscovered superpower - you'll never know until you try!