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Homemade Meatballs
The definition of comfort food! These meatballs are perfect on pasta, polenta, in a sandwich, or all alone!
Prep Time
45
mins
Cook Time
3
hrs
Total Time
4
hrs
Course:
Dinner
Cuisine:
Italian
Keyword:
Meatballs, Pasta
Servings:
10
People
Calories:
417
kcal
Ingredients
For the meatballs:
1¼
Pound
Ground Chuck
1
Pound
Ground Italian Sausage
½
Cup
Parmesan Cheese
grated
½
Cup
Breadcrumbs
1½
tbsp
Garlic, 3-4 cloves
minced
½
tsp
Thyme
ground
½
tsp
Oregano
dried
¼
tsp
Black Pepper
ground
¼
tsp
Red Pepper Flakes
For the marinara:
28
Oz
Crushed Tomatoes
canned
15
Oz
Tomato Sauce
canned
12
Oz
Tomato Paste
canned
1
Cup
Onion
diced
1
tbsp
Garlic, 2-3 cloves
minced
2
tsp
Chili Powder
1
tsp
Oregano
1
tsp
Thyme
¼
tsp
Black Pepper
ground
¼
tsp
Dark and Smokey Pepper Flakes
1
Egg
Instructions
For the meatballs:
Place ground beef and sausage in a large mixing bowl.
Add 1 egg, then add herbs and spices followed by parmsean cheese and bread crumbs.
Use your hands to thoroughly combine ingredients. I recommend removing any rings etc. this will be cold and generally sucks, but meatballs.
Once ingredients are combined, pinch an ice cream scoop sized portion of meat off.
Roll meat into roughly golf ball sized balls between both palms. You can roll these smaller or larger if you desire.
Drizzle a little olive oil in a large dutch oven or straight sided skillet. And heat over medium heat.
When dutch oven has reached temperature place meatballs, careful not to crowd the pan and leaving yourself enough room to maneuver.
Brown meatballs on two to three sizes being gentle not to break them apart while moving them.
Remove cooked meatballs to a paper towel covered dish to drain.
For marinara:
In the drippings of the meatballs (or as much of the drippings you're comfortable with) sauté diced onion until translucent.
Reduce heat and add minced garlic. Cook while stirring for an additional minute or two.
Add herbs and seasoning and stir, cook for an additional minute.
Add tomato paste, sauce, and crushed tomatoes.
Bring heat to medium low and stir until sauce is simmering.
Add meatballs (careful not to spalsh the sauce everywhere!) and stir to cover with sauce.
Reduce hear to low and cover.
Continue to simmer for at least an hour or so, the longer the better!
Notes
When rolled into roughly golf ball sized portions this recipe makes 28 meatballs.
Nutrition
Calories:
417
kcal
|
Carbohydrates:
22
g
|
Protein:
22
g
|
Fat:
28
g
|
Saturated Fat:
10
g
|
Cholesterol:
78
mg
|
Sodium:
1095
mg
|
Potassium:
1037
mg
|
Fiber:
4
g
|
Sugar:
11
g
|
Vitamin A:
1070
IU
|
Vitamin C:
21
mg
|
Calcium:
144
mg
|
Iron:
5
mg