Even if it’s not the meal your mother used to make, meatballs are unmistakably a family-friendly food.
The best part? There’s no wrong way to go about it. Meatballs can be Italian, Persian, Vietnamese, and countless other nationalities. When it’s time to eat, you can serve them in soup, with pasta, or straight out of the pan. They’re delicious no matter what.
Our basic recipe is designed with spaghetti in mind. This is a classic beef meatball with a hint of garlic and a few fresh herbs for nuance. If that’s not what you’re craving, feel free to use it as a jumping off point. Swap in your favorite spices, or dial up the heat with red pepper flakes. Just remember, there’s no wrong way to meatball.
Million Ways Meatballs
- 1⅛ lbs Ground Beef
- 1 Cage-Free Farm Egg
- 2 cloves Garlic
- ¼ cup Grated Parmesan Cheese
- ¼ cup Panko Breadcrumbs
- ¼ cup Parsley
Fist, add the ground beef, breadcrumbs, egg, and cheese to a large bowl. Roughly chop the garlic and parsley, and add them in as well. Season the whole mixture with salt and pepper. Mix until just combined, the more gently the better. A soft touch will keep your meatballs tender and moist.
Now it’s time to shape your meatballs. Using your clean hands, form the mixture into 10 to 12 equal-sized meatballs. Again, a soft touch it key. Transfer your formed meatballs to a plate.
In a pan, heat a drizzle of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned.
Now, it’s time to let your creativity shine. You could scoot your meatballs into a pot of simple tomato sauce, where they’ll finish cooking and flavor the whole mixture with their juices. If sauce doesn’t sound right, you could keep them in the skillet until they’re cooked through, and serve them alongside a spiced rice. If you’re really craving something cozy, assemble your own meatball sandwich.
No matter what form they take, this recipe is pure comfort.