Meatball Recipe.

I've updated my meatball recipe. This version of the recipe doesn't contain any pork, garlic, or onion, and is very easy to make! I didn't measure the breadcrumbs or Parmesan cheese because I always eyeball it. For this recipe, go with 1/2 cup each. This recipe calls for 3 pounds of ground beef. You can use 92% for a lean choice, but I used 80% for more flavor.

You can make a marinara sauce or gravy for your meatballs. I'm still working on my marinara recipe, but I will still share it. I love having the marinara sauce for pasta meal prep or meatball subs. I prefer the homemade gravy with mashed potatoes. Let's get into this recipe!

Ingredients:

• 3 lbs ground beef

• 1/2 cup shredded Parmesan cheese

• 1/2 cup Italian breadcrumbs

• 2 eggs

• olive oil

• garlic powder

• onion powder

• paprika

• Italian seasoning

• salt

• black pepper

Directions:

1. In a large bowl, add your ground beef.

2. Season your beef with your spices.

3. Add breadcrumbs, Parmesan cheese, and crack in the eggs.

4. Put on gloves or use your hands to mix the ingredients. You can add more breadcrumbs, cheese, or seasonings at this point.

5. Form your meatballs. I generally get 20-24 meatballs from 3 lbs of beef. Make them as big or small as you desire.

6. Heat a large cooking pan on medium heat. Add enough olive oil to coat the whole pan. About 1 ". Cook in two batches if needed.

7. Sear your meatballs on all sides for four to five minutes. Avoid constantly flipping and rotating them. Let them cook, then flip.

8. Serve with your choice of sauce.

   
   
   
   

   

   
   
   
   

   Homemade Gravy:

   For the gravy, use the same pan in which you cooked the meatballs. This recipe will start after step 7. Once you have removed all the meatballs, add four tablespoons of butter. It has to be real butter, not margarine. Once it starts to bubble and melt, add 1/4 cup all-purpose flour. Using a whisk, mix the ingredients to start the roux. Cook for two to three minutes to cook down the flour. You don't want raw flour—season with garlic and onion powder, as well as black pepper. Reduce the heat to medium-low and add two cups of beef broth. The more that you whisk, the thicker your gravy will get. Whisk for 1 to 2 minutes, then add the meatballs to simmer.

   
   
   

   

   
   
   

   Marinara Sauce:

   You can start this recipe before the meatballs. You will need a 28-ounce can of San Marzano whole tomatoes, garlic cloves, onion, salt, sugar, olive oil, and fresh basil. Chop one small yellow onion and mince five garlic cloves. In a medium-sized saucepan, add 2 to 3 tablespoons of olive oil. On medium heat, cook the onion down for 5 minutes. While the onion is cooking, crush your whole tomatoes in a small bowl. Add in the garlic and cook until fragrant. After about 45 seconds, add the crushed tomatoes and the remaining sauce. Stir and add in a teaspoon of salt, a tablespoon of sugar, and fresh basil. Simmer for 15-20 minutes. Remove the basil and add crushed red pepper, garlic, onion powder, and Italian seasoning. I'm still working on the recipe!

   
   
   

   

   

   

   

   

   More recipes coming soon!