Classic Meatballs

Classic Meatballs is my newest, favoritist go-to recipe. It’s easy to make and uses standard ingredients that I always have on hand. Add some homemade sauce and you’re good to go!

If you can, try to plan ahead and make your own sauce at the same time. Then you only have to partially cook the meatballs and can let them hang out in the simmering sauce to cook all of the way.

I love serving these classic meatballs with homemade sauce.

If you’re not following a low-carb diet, serve them over spaghetti or ziti with a side of garlic bread for dipping in the sauce.

Photo courtesy of Delish.com

Classic Meatballs
Print Recipe
Classic Meatballs is my newest, favoritist go-to recipe. It's easy to make and uses standard ingredients that I always have on hand. Add some homemade sauce and you're good to go!
Servings Prep Time
18 meatballs 30 minutes
Cook Time
20 minutes
Servings Prep Time
18 meatballs 30 minutes
Cook Time
20 minutes
Classic Meatballs
Print Recipe
Classic Meatballs is my newest, favoritist go-to recipe. It's easy to make and uses standard ingredients that I always have on hand. Add some homemade sauce and you're good to go!
Servings Prep Time
18 meatballs 30 minutes
Cook Time
20 minutes
Servings Prep Time
18 meatballs 30 minutes
Cook Time
20 minutes
Ingredients
  • 3 lbs ground meat beef, pork, veal or any combo thereof
  • 3 cloves garlic minced
  • 1 cup almond flour Substitute: Bread crumbs
  • 1/2 cup grated parmesan
  • 1/4 cup fresh parsley or basil If using dried, use 1/8 cup
  • 1 splash milk
  • 1/4 tsp salt
  • ground black pepper
  • 1-1 1/2 cup olive oil
Servings: meatballs
Instructions
  1. Combine meat, garlic, bread crumbs, parmesan cheese, eggs, parsley/basil, milk, salt and pepper in a large bowl. Stir until combined, if you're cool with it use your hands as they do a better job and it's quicker. If you're as grossed out by that as I am, use a fork or wooden spoon.
  2. Roll the meat into 1 1/2" balls - I use a cookie scoop to measure them out and then roll them in my hands so they're consistent in size and cook evenly. FYI this part grosses me out too but I force myself to get over it. Wear gloves if you have to (but not mittens). Place the balls on a large plate and pop into the freezer for 5-10 minutes to set.
  3. Heat the olive oil in a heavy pot or skillet over medium-high heat. Add the meatballs 10 at a time and turn them to brown on all sides. You can cook them through or leave them pink in the middle if you're planning on having them simmer in sauce for a while.
  4. Serve them fully cooked or add to a pot of sauce and simmer until cooked through. Whatever. I'm too busy eating meatballs to care.
Recipe Notes

Adapted from the Pioneer Woman's Spaghetti and Meatballs recipe you can find here: Pioneer Woman Spaghetti and Meatballs

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *