Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, meatballs. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Meatballs is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Meatballs is something which I’ve loved my whole life. They are fine and they look wonderful.

Any of our meatball recipes will be a hit with all the family. Use a variety of meats to make these flavourful easy meatballs - from beef, pork (or a mix of both) to chicken or turkey. Discover new ways to prepare classic meatballs with recipes from Food Network.

To get started with this recipe, we must prepare a few components. You can cook meatballs using 10 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Meatballs:

1. Get 1/2 cup bread crumbs
2. Get 1/2 cup milk
3. Make ready 1 large egg
4. Make ready 1/2 cup grated parmesan cheese
5. Prepare 1/4 cup parsley
6. Prepare 2 tsp kosher salt
7. Make ready to taste Black pepper
8. Take 1 lb ground meat
9. Take 1/2 cup finely chopped onions
10. Get 1 clove garlic

Use up mince to make delicious meatballs. We have recipes for pork, turkey, lamb and more. They're great in curries, sandwiches, or dolloped on spaghetti. This meatball recipe is incredibly easy.

Steps to make Meatballs:

1. Combine the milk and breadcrumbs. Place the breadcrumbs in a small bowl, pour in the milk, and stir to combine. Set aside while preparing the rest of the meatball mixture. The breadcrumbs will absorb the milk and become soggy.
2. Whisk the egg, salt, pepper, Parmesan, and parsley. Whisk the egg in a large bowl until broken up. Add the Parmesan, parsley, salt, and a generous quantity of black pepper, and whisk to combine.
3. Add the ground meat. Add the meat to the egg mixture. Use your hands to thoroughly mix the egg mixture into the ground meat.
4. Add the onions and soaked breadcrumbs. Add the onions (my family doesn't like onions, so we omit them), garlic, and soaked breadcrumbs. Mix them thoroughly into the meat with your fingers. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.
5. Form the meat into meatballs. Have a rimmed baking sheet ready. Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs (about 2 tablespoons each). Continue shaping until all the meat is used, placing the meatballs on the baking sheet so that they are not touching.
6. Option 1: Roast or broil the meatballs in the oven. Broil the meatballs 20 to 25 minutes, or roast at 400°F for 25 to 30 minutes. (Watch closely if making meatballs made with lean meat.) The meatballs are done when cooked through, the outsides are browned, and they register 165°F in the middle on an instant-read thermometer. Serve immediately.
7. Option 2: Cook the meatballs directly in sauce. Bring a marinara or other pasta sauce to a simmer and add as many meatballs as will fit comfortably in the pan. Cover and simmer for 30 to 35 minutes. The meatballs are done when they're cooked through and register 165°F in the middle on an instant-read thermometer. Serve immediately.
8. Storing leftover meatballs: Store leftover meatballs, either on their own or in a sauce, in a covered container in the refrigerator for up to 5 days. Reheat over low heat in a saucepan or in the microwave.
9. Make-ahead meatballs: Meatballs can be shaped and kept refrigerated up to a day ahead. Arrange them in a casserole dish or on a baking sheet, but don't squish together. Cover and refrigerate for up to 1 day.
10. Freezing uncooked meatballs: Prepare the meatballs through Step 5. Arrange in a single layer on a baking sheet and freeze until solid. Transfer the meatballs to a freezer container or freezer bag, and freeze for up to 1 month. (Meatballs can be frozen for longer, but tend to develop freezer burn.) Thaw meatballs in the refrigerator overnight before cooking.
11. Freezing cooked meatballs: Let the cooked meatballs cool completely, then arrange in a single layer on baking sheet and freeze until solid. Transfer to a freezer container or bag and freeze for up to 2 months. Frozen meatballs can be thawed overnight in the refrigerator or reheated directly from the freezer. Reheat meatballs in a simmering sauce for 10 to 15 minutes or in a warm oven for 10 to 15 minutes

You can even form them and store them in the fridge to cook That will make the recipe keto friendly. If you want a meatball recipe that has no breadcrumbs and is. Meatball recipes are often challenged by chefs who claim, "Mine are the best!" Even This meatball recipe was given to me by my father who got it from a little old lady from Italy that he knew. A small ball of ground meat variously seasoned and cooked. These Instant Pot Meatballs are the easiest way to make meatballs EVER.

So that is going to wrap this up with this special food meatballs recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!