Not My Grandma’s Meatballs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pounds ground beef (85% chuck)
1 cup Parmesan Reggiano cheese (grated)
1 cup Italian seasoned breadcrumbs
3 large eggs
1 teaspoon onion powder
1/4 teaspoon garlic powder (or 2 cloves garlic, minced)
1/4 cup dried parsley (or fresh parsley chopped finely)
1 teaspoon salt
1 teaspoon black pepper
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Directions: |
Directions:
Step 1: Make the Tomato Sauce
Minced garlic and onion saute with the tomato paste to add a hint of sweetness and depth to the sauce.
Add high-quality crushed canned tomatoes to create a thick but pourable sauce consistency.
Step 2: Preheat the Oven
Set the oven rack to the lower-middle position to prevent the meatballs from charring too quickly under the broiler. Line a large sheet pan with foil or parchment paper rated for use at high temperatures for easy clean-up. Grease with olive oil to prevent sticking.
Step 3: Make the Meatball Mixture
I’ve found just the proper ratio of meat to breadcrumbs for a fork-tender meatball. For every 1-pound beef, add ˝ cup breadcrumbs and 1 large egg. This prevents a tough or spongy texture. Mix with parmesan cheese, finely chopped onion, salt, black pepper, Italian seasoning, and minced garlic for flavor.
Step 4: Shape the Meatballs
At our home, we like large meatballs to serve with spaghetti. Measure out about ⅓ cup of the ground beef. A cookie scoop works well for the job!
Shape it into balls; this size will yield about 15 portions. Place them on the greased baking sheet.
Step 5: Broil the Meatballs
Cook the meatballs under the broiler on one side for about 10 minutes, then flip to brown the bottoms.
Tips for Perfect Execution: Grandma Rose advises broiling them before simmering them in the sauce to prevent soggy meatballs. This process is integral in keeping the meat together during simmering and enhancing the surface flavor and texture.
Step 6: Simmer.
Slowly simmering the meatballs in the sauce for over an hour allows the liquid to coax out the meat’s delicious, browned flavors. The sauce concentrates over the long cooking period. Stir every 20 minutes for even cooking.
The braising process and the acids in the tomato helps to soften the tougher connective tissue in the beef so that each bite breaks down with little resistance.
Step 7: Serve
I traditionally serve this dish with spaghetti, but any type of pasta works well. Toss the sauce and noodles, add a few hearty meatballs, and sprinkle with salty parmesan and sliced basil. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: Meat: I use ground beef ranging from 80% (ground chuck) to 90% (ground sirloin). The percentage corresponds to the amount of lean meat-to-fat that’s processed together. Fat adds flavor and tenderness, while the meat provides chew for a contrast in texture. For me, the sweet spot is 85% lean beef, with 80% lean beef as my second choice.
Breadcrumbs: I recommend using plain breadcrumbs and then adding dried Italian seasonings and fresh herbs for herbaceous notes. You can use premade Italian-style breadcrumbs for convenience, but I prefer to control the level of seasonings.
Eggs: Serve as a binder, add richness, and moisten the breadcrumbs to create a panade.
Seasoning: To make each bite packed with flavor, I mix in finely chopped onions, minced garlic, grated parmesan cheese, dried Italian seasoning, salt, and pepper.
Tomato Sauce: I always prefer making homemade marinara sauce, using ripe canned tomatoes for convenience. It combines tomato paste, crushed San Marzano or Cento brand, and alliums like onions and garlic.
Hope you love these!
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