It took me the longest time to figure out how to make the “perfect” meatball. I went through a phase where I craved meatballs everywhere I went. But, when I would try to make them at home they never turned out the way my taste buds were hoping they would. Sigh. I thought the only way I was going to have a meatball that I loved was if I went out for dinner. But, finally, FINALLY, after a lot of time spent in the kitchen experimenting, I made my “perfect” meatball. I hope they rank on your list of favorite meatballs too.
No meatball is complete without it’s trusty sidekick marinara sauce though. I’ve got you covered there. I added my marinara sauce under the sides page. It’s great with more than just meatballs! Check it out: marinara sauce.
Prep Time: 15 Minutes | Cook Time: 40 Minutes | Servings: 4
- 1 lb ground beef (90/10)
- 1/2 pound ground pork (not sausage)
- 1 egg
- 1/2 cup milk (I prefer 2%)
- 1/2 cup Italian breadcrumbs
- 1 Tablespoon minced garlic
- 1/2 medium onion, diced
- 1/4 tsp: Salt & Pepper (each)
- 1 Tablespoon butter
- 1/2 cup shredded mozzarella cheese
First things first, preheat your oven to 375ºF.
Now, in a small nonstick skillet melt the butter over medium heat. Add the diced onion to the melted butter and sprinkle lightly with salt. The salt will help your onions sweat. Let the onions cook, stirring occasionally, for 5-7 minutes until they are lightly browned. Remove from heat and let cool.
In a medium bowl add the remaining ingredients and the onions once they have cooled. Combine all ingredients in the bowl, and then combine some more. You will want everything super incorporated. For this I used one of my favorite kitchen tools, the Mix ‘N Chop from Pampered Chef. Next, line a medium sized baking sheet with foil (this is to help with clean-up), and then place a couple cooling racks on top of the foil (this is so the meatballs don’t sit in their drippings and get soggy). Once everything is combined, begin scooping out small balls, about 1 1/2 inch in diameter. You should end up with approximately 20 meatballs. Place the meatballs on top of the cooling racks with space between each.
Bake the meatballs in the oven for 25 minutes and then remove. While the meatballs are baking you should begin working on the marinara sauce. (If you are not eating the meatballs with the marinara sauce then continue baking the meatballs for 15 additional minutes, 40 minutes total).
Pour the finished marinara sauce into a 9×13 baking dish. Place the meatballs into the dish nestled into the marinara sauce. Sprinkle 1/2 cup mozzarella cheese over top of the meatballs and the sauce. Finish baking in the oven for 15 minutes, or until the cheesy is melted and bubbly.
Enjoy this dish with your favorite noodles, or spaghetti squash for a healthy alternative.