Classic Homemade Meatballs🍽️
Nothing compares to the satisfaction of biting into juicy, homemade meatballs, whether they’re simmered in a rich, savory sauce or piled onto a toasted grinder roll, smothered in melted cheese and marinara.
The secret to tender, flavorful meatballs lies in gentle handling—overworking the meat mixture can result in a dense, chewy texture rather than the desired light and tender bite. Mixing just until the ingredients are combined ensures a perfect balance of flavor and texture in every bite.
Yields: Approximately 22 meatballs
Ingredients
1 lb ground chuck (Ask your butcher to grind a chuck roast for optimal flavor.)
1/2 lb ground veal
1/2 lb ground pork
2 eggs
2/3 cup seasoned breadcrumbs
7g fresh parsley, chopped
1/2 tsp granulated garlic
1 tsp granulated onion
1 tsp kosher salt
1/2 tsp ground black pepper
Ice cream scoop (for uniform meatball shaping)
Instructions
Preheat oven to 325°F (163°C).
In a large mixing bowl, combine all ingredients. If using a stand mixer, set it to the lowest speed and mix for 15–20 seconds—no longer, as overmixing can result in tough meatballs.
If mixing by hand, use your less dominant hand to avoid overworking the meat.
Using an ice cream scoop, portion out the meat mixture. Place each scoop in the palm of your hand and use the thumb and forefinger of your opposite hand to gently shape it into a ball with two or three pinches.
Roll the meatball gently between your palms no more than five times to maintain a light texture. Each meatball should weigh approximately 2 ounces.
Arrange the meatballs on a foil-lined baking sheet coated with non stick cooking spray.
Bake for 20 minutes, or until the internal temperature reaches 160°F (71°C).
Remove from the oven and let them rest for a few minutes before serving.
