Our 24 Best Meatball Recipes (2024)

FAQs

What is the secret of a tender meatball? ›

They are super flavorful but what makes them so so tender and moist is this: Plain Greek Yogurt. The lactic acid from the yogurt tenderizes the meat while adding subtle flavor. The addition of egg and parmesan cheese help keep the meat together so that you get delicious weeknight meatballs in minutes.

In an oven preheated to 350 degrees F, these meatballs should be fully cooked through and evenly browned in about 30 minutes. An instant-read thermometer inserted into the middle of the meatball should read at least 165 degrees F.

Meatballs make great freezer meals. They can be frozen either cooked or uncooked and keep well for up to 2 months. For super convenient and time saving meals, simply make a double batch of meatballs and freeze the extra!

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

An egg is usually a good start, as that can help with the tenderness and texture, but the king of meatball binders is breadcrumbs soaked in milk (also known as a panade). Soaking the breadcrumbs first makes them pliable and soggy, which allows them to easily and evenly mix into the ground meat.

Baking them ensures even cooking and browning as well as good flavor development. Throwing them into the sauce for a few minutes before serving flavors the sauce and keeps the meatballs moist and delicious. What is the best way to cook homemade meatballs? Bake them in the oven on a rack over a sheet pan.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

What does adding milk to meatballs do? ›

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

Without them you might find the texture of your meatballs to be a little crumbly and they may fall apart if handled roughly. If you don't have any eggs or don't want them in your food, then make the meatballs without them. I've done it on occasion and it isn't the end of the world.

They're economical, meaning it's cheaper to make and freeze your own than it is to buy already pre-made frozen meatballs. Kids love them! Making meatballs really isn't all that fast. In fact, they're kind of a pain to make.

No, you do not have to thaw frozen meatballs before cooking them in sauce. In fact, cooking them frozen can help them hold their shape better. Here are some tips for cooking frozen meatballs in sauce: Heat your sauce of choice in a large skillet or saucepan over medium heat.

Lean meats, like ground turkey or very lean ground beef, can result in drier meatballs. Consider using a mix of lean and fattier meats, like a blend of ground beef with some ground pork or veal, for juicier meatballs. 2. **Overmixing**: Overmixing the meat mixture can lead to tough meatballs.

Not adding any moisture to the meat.

Some kind of moisture, like eggs or a binder made from bread crumbs and milk, is essential when making meatballs. Without it, the protein content forces the meatballs to shrink as they cook, and produces a final dish with a tough texture.

It all starts with the meat

If poultry is your meat of choice, pay extra attention not to overcook the meatballs, as they can turn rubbery very easily. Fry in plenty of oil or lard to keep them moist and cook them slowly on low heat after they are seared.

Bastianich recommends giving the meatballs a little dusting of flour before adding them to the oil in the skillet. The ones I dredged in flour did hold up better than those I did not.