Ground Beef Meatball
Meatballs aren’t one of those dishes you make for one person or even really two. It’s not that it’s a whole lot of work to make (you could even easily cut this one in half) but it’s one of those recipe’s that pretty much demands to be made for a crowd – a Sunday Supper some Italians would argue 🙂
When I think of really good ground beef meatballs, I think of fennel, moist – not dry – a hint of flavors, but nothing overly seasoned. Basically classic Italian meatballs!
Dwight really likes meatballs and it’s something I rarely make because there are only two of us and we rarely eat beef. However, it got really cold this past week and when I was asking him what he wanted for dinner – I got a resounding SPAGHETTI AND MEATBALLS!!!!
I made the meatballs with fennel that I ground in my spice grinder because it does make all the flavor difference for me. Then instead of breadcrumbs to help bind the meatballs, I like to soak some white bread in milk. It helps bind them and adds a lot of moisture.
We ate on these for a few days but if you don’t want 4 days of meatballs – I’d recommend putting them in the freezer in individual portions.
Cooking Tip: As much as it sounds like it would be a great idea to cook these for hours and hours – don’t because they will dry out.
Italian Ground Beef Meatball Recipe
- 2 pounds of ground chuck
- 1/4 cup of finely minced onion (reserve from the marinara sauce)
- 2 slices of white bread, crust removed
- 1/4 bread crumbs
- 1/3 - 1/2 cup whole milk
- 2 eggs
- 1/2 cup of freshly grated Parmesan cheese
- 1/4 cup chopped parsley
- 2 tablespoon chopped oregano
- 1 tablespoon of whole fennel roughly ground or
- 1 teaspoon of ground fennel
- 1 teaspoon red chili flakes
- 1 teaspoon garlic powder
- Kosher salt - I used a couple large pinches
- 2 28-ounce cans of crushed tomatoes
- 1 tablespoon olive oil
- 2 small yellow onions
- 5 cloves of garlic
- 1 plastic container of basil or 1 cup packed
- 1 teaspoon crushed red chili flakes
- Kosher salt
- Turn the oven on to 450F.
- Take the bread and cut up. Place in a bowl with the bread crumbs and cover with the milk and wait until it's all absorbed.
- Make the meatballs by combining all of the ingredients. I like to pinch off a bit, make a patty and cook so I can taste and see if there is a need to adjust seasonings.
- Make the meatballs by forming 1 1/2 inch balls and packing tight. I got 18 of them. Lay out on a roasting pan, baking sheet or whatever you have that it fits in. Place in the oven for about 15-20.
- While the meatballs are cooking, make the marinara sauce. Heat a large Dutch oven pot to medium heat. Dice the remaining onion and add into the pot with the olive oil. Season with a pinch of salt. Sauté for a few minutes.
- Mince the garlic and add into the pot with the onions. Sauté for about a minute. Add in the crushed tomatoes, a couple pinches of salt, the basil and red chili flakes. Simmer for about 15 minutes.
- At this point, the meatballs should be done or at least resting. Place them in the marinara sauce and simmer for 30 minutes. This allows the meatballs to flavor the sauce and finish cooking all the way through.
- Serve over some spaghetti or maybe as a sub
Low Carb, Sugar Conscious, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free