Don’t try and fit all the meatballs into the pan at once, when you’re browning them. It’s a lot easier to do it in batches, and they will brown faster and more evenly.
You can make the meatballs any size you want; just remember to adjust the cooking time accordingly. Obviously if you’re making meatballs the size of your fist, it will take longer to cook, haha! Personally, I kind of like to keep them mid-sized. The kids love the huge ones so occasionally I make them that way, too!
Ingredients
¾ cup panko
1 large Eggland’s egg
¼ cup parmesan cheese
1/4 cup chopped parsley
1 tablespoon Borden milk
2 cloves garlic, grated
1 teaspoon Italian seasoning
½ teaspoon onion powder
½ teaspoon salt and ¼ teaspoon black pepper
1 pound ground beef
4-5 ounces mozzarella or provolone cut into small cubes (13-16 cubes)
2 tablespoons Bertolli olive oil
HOMEMADE TOMATO SAUCE:
3 cloves fresh garlic, minced
½ cup chopped onions
1 (28 ounce) can crushed Italian plum tomatoes
½ teaspoon red pepper flakes
¼ cup water or Swanson chicken broth
1 tablespoon basil pesto (homemade or store-bought)
½ teaspoon salt
Instructions:
In a medium mixing bowl, combine the panko, egg, parmesan, parsley, milk, grated garlic, italian seasoning, onion powder, salt, and pepper until it resembles a coarse breading. Add the the ground beef and mix until just combined. Do not overwork the meat as this will result it drier meatballs. Roll into desired size balls. Flatten, add a small cube of cheese to the center and wrap the meat around the cheese. Roll between palms to smooth them out. Place on a clean plate.
Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat.. Add 6-8 meatballs to the skillet and let them cook for about 7-9 minutes total, flipping as needed to brown all sides evenly. Repeat with the second batch. Remove the cooked meatballs to a plate.
HOMEMADE TOMATO SAUCE:
To the remaining oil in the skillet, add the minced garlic and continuously stir to cook for about 30 seconds or until fragrant. Add the onions and let them sweat for 2 minutes. Add the crushed tomatoes, red pepper flakes, water, pesto, and salt. Allow the sauce to come to a simmer. Add the meatballs back into the skillet and cover them wit the sauce. Cover the skillet with a lid and lower the heat. Allow the sauce to simmer for 10-15 minutes or until it thickens and the meatballs cook through.
Serve warm on a bed of pasta or if you’re serving this as an appetizer for a party, transfer to a slow cooker and keep on the warm setting.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick tip: Adjust the amount of red pepper flakes to your taste.
Can you freeze these before you cook them…They Look Delish!!!!!
Yes if the meat wasn’t frozen b4 you made them.If so you can always cook them and then freeze them..Great time saver that way too
I thought it was a myth that you cannot refreeze raw meat……..
I would cook and freeze then you can throw them in the sauce straight from the freezer. I think freezing these raw may not give you the best texture when thawing especially as there is egg in it.
Hi I have never frozen raw meatballs but I have frozen cooked meatballs without the sauce and they actually taste better frozen then cooked.
I bought some meatballs once and they were mushy and awful. That was the first and last time I did that. I went wacko recently and made some with buffalo, veal, and pork. They were phenomenal.
it doesn’t show how much panko to put in the meatballs
ok it does now looks yummy gonna make
3/4 cup…first item on list of ingredients
It says ¾ cup panko
Can the meatballs be made in the oven? If so, how long should they be cooked?
My recipe has them cooked in the oven at 350° for 15-20 minutes.
I cheat … I cook the pasta sauce first on top of the stove … Once it’s ready, i just drop the raw meatballs in the sauce, well covered and then simmer in the oven for 2-3 hours .. The meatballs cook splendidly!! …. Stir occasionally and then serve with your choice of cooked pasta!!! …. Easy!!! …..
What temp for the oven?
These sound awesome. But would have to use a combination of beef, veal and pork. I’ve never cared for meatballs or meatloaf with just beef.
Why don’t you ever use Capitals where they are required???!!! And *Italian* is spelled with a capital *I*, you morons!!!
It’s called a typo, Charles. Why don’t you have any manners? Calling people names is rather unbecoming and juvenile of a grown man. However, I still hope you enjoy your day!
What’s with the name-calling chuckie????
Charles M Waste/Book self appointed grammer police, probealy kant kook either.
Get a life Charles…
I make my meatballs ahead of time and freeze them. Then when I’m ready to make my sauce, it’s together in no time at all!
As long as the meat has not been allowed to sit out at room temp (above 41 degrees) for more than 1 hour it is perfectly fine to refreeze. Always thaw in the refrigerator . Check USDA guidelines for more details.
Made these a couple of weeks ago, absolutely delicious. There were loads of meatballs so froze half after cooking them. When I defrosted them, heated in the sauce, they tasted just as good.
Love them!
I never have to season my meatballs. I use equal parts ground beef and Italian sausage (sans casings). I’ll try it now with the cheese treat in the centre. Thanks