ADVERTISEMENT
For the sauce:
- 2 cups marinara sauce (store-bought or homemade, depending on your preference)
- 1 tablespoon sugar (to balance the acidity of the sauce, optional)
- Fresh basil (for garnish)
Step 1: Combine the Meatball Mixture
In a large bowl, combine the ground beef (or beef-pork mix) with the breadcrumbs, Parmesan cheese, egg, milk, garlic, oregano, basil, onion powder, salt, and pepper. Use your hands or a spoon to mix everything together gently. Be careful not to overwork the mixture, as it can lead to tough meatballs.
Once everything is evenly combined, add in the fresh parsley. This not only adds flavor but gives your meatballs a vibrant, fresh touch.
Step 2: Shape the Meatballs
Now comes the fun part—shaping the meatballs. Take about a tablespoon of the mixture at a time and roll it between your hands to form a ball. Aim for uniform-sized meatballs so they cook evenly. You should be able to make about 16–18 meatballs, depending on the size.
Tip: If you want your meatballs to cook more evenly, consider using a small ice cream scoop to portion out the meat mixture.
Step 3: Fry for Perfect Crispy Edges
The secret to the best meatballs lies in the technique, and frying them first is key. Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the meatballs, being careful not to overcrowd the pan.
Cook the meatballs for about 3-4 minutes on each side, or until they’re golden brown and crispy. This step gives them the perfect texture on the outside, sealing in the juicy goodness on the inside. Don’t worry about cooking them all the way through at this stage—they’ll finish cooking in the sauce later.
Step 4: Simmer in Marinara Sauce
Once the meatballs are browned on all sides, remove them from the skillet and set them aside. In the same skillet, pour in your marinara sauce and let it simmer for a minute to pick up all the flavor from the browned bits left by the meatballs. Then, carefully return the meatballs to the pan, nestling them into the sauce.
Let the meatballs simmer in the sauce for about 15-20 minutes, or until they are fully cooked through (the internal temperature should reach 160°F). During this time, the flavors will meld together, and the meatballs will soak up the delicious sauce.
Tip: If the sauce gets too thick, add a splash of water to thin it out to your desired consistency.
Step 5: Serve and Enjoy
Once the meatballs are fully cooked, serve them hot. Spoon them over a plate of pasta, pile them onto a sub roll for a perfect sandwich, or serve them on their own with a side of crusty bread for dipping into the sauce. For a finishing touch, garnish with fresh basil and extra Parmesan cheese.
Why This Method Works:
You might be wondering, what makes this approach so special? Here’s why you’ll never make meatballs any other way again:
- The Crispy Exterior: By frying the meatballs before simmering them in sauce, you get the best of both worlds—crisp edges that lock in flavor and moisture, and a tender interior. The caramelization from frying adds depth and complexity to the flavor.
- Perfect Moisture: The milk and breadcrumbs in the meatball mixture ensure the meatballs stay juicy and tender. This simple trick keeps them from drying out, even after they simmer in the sauce.
- Flavorful Sauce: Cooking the meatballs in marinara sauce not only finishes the cooking process but also allows the meatballs to soak up the delicious flavors of the sauce, making every bite packed with flavor.
- Easy to Customize: This recipe is simple, but it’s also incredibly flexible. You can swap in different herbs and spices to match your personal taste, or even experiment with different types of meat—chicken, turkey, or lamb, for example.
Conclusion: The Best Meatballs Ever
Once you’ve tried this method for making meatballs, I promise you’ll never look back. The combination of crispy exteriors, juicy interiors, and the rich, flavorful sauce will have you hooked. Whether you’re serving them for a weeknight dinner or impressing guests at a dinner party, these meatballs are guaranteed to be a hit. So grab your ingredients, follow these simple steps, and prepare to be blown away by the tastiest meatballs you’ve ever made. You’ll wonder why you didn’t make them this way sooner!
ADVERTISEMENT
