Meatballs With Any Meat Recipe (2024)

I have adapted the Alton Brown way of baking them. Roll in fine bread crumbs, place in greased muffin tin. Forms a nice crust keeping plump and moist.

Saturate the panko (or other) breadcrumbs in milk to avoid having them dry out the meatballs, build depth, and also help bind.

Ok here are some secrets to great meatballs. One, add 1 tablespoon of ricotta cheese per pound of meat. Two, mix ground veal, pork, and beef. And lastly, do not bake, fry, sauté or broil. Roll up the meatballs and allow to cook in a simmering sauce. These meat balls will be melt in your mouth soft and I guarantee the best meatballs you've ever eaten.. The author is correct on ratio.. One egg and half cup breadcrumbs per pound of meat. and 1/4 cups grated Romano. Enjoy!

I bake my meatballs, using a rack to keep them from getting greasy from melted fat. They brown all over, especially if you use a relatively high temperature--400 degrees or so. Cook your vegies before adding them to the meat mix, unless you like them crunchy. My favorite is a mix of onions and fennel. Timing depends on how big you like your meatballs and how hot your oven is.

Baked at 425° about 10 minutes.

When using ground turkey or chicken breast I will add olive oil to the mix to up the fat content with a healthier fat. The extra fat helps captures the flavor of the spices. The other option with poultry is to use thighs that have a higher fat content to begin with.

To make the meatballs more evenly sized, I pat the meat into a rectangle and cut into even sized squares. Then roll into balls. You could also use a smallish ice cream scoop, but that involves washing it, which is devilishly difficult to do with all the moving parts.

Americas Test Kitchen uses potato flakes in place of bread crumbs and it works well.

I used oatmeal instead of breadcrumbs.

With the black pepper, garlic and parsley options, exactly as I have made them for years, though I add 1/4 to 1/3 cup of finely grated Pecorino Romano, and can't recall when I didn't double the recipe.....the best.

Baked at 425ºF for ~10 minutes.

Uncooked and then frozen, they will stick to each other and get misshapen. Cooked and frozen, they will keep their shape, and unstick from each other more easily, and besides, they'll be so easy to use on a weeknight. I am using the micro less and less, so I heat them in a pan with just enough water to steam them a little bit.

I use panko in my turkey meatballs; it is lighter in texture than regular crumbs. Because turkey doesn't have a lot of taste I add a bit of chipotle ketchup and a few drops of Worcestershire sauce to kick it up, along with minced onion.

Used two onions and gf bread crumbs, baked in oven and turned out great!

I made it with half beef and half pork. They were great.

Cooked on 1/20/24. I’m late to this party. The ricotta was dated, so I subbed milk. The balls were roasted in the convection oven . Addd cumin, garam masala, garlic, s and p, scallion. It tasted like the Kona from home.

Could you sub tofu?

These were so delicious. I made beef meatballs and used cumin and fresh basil. Since I eat GF, I put flaked oats in the food processor and ground them smaller and used them instead of breadcrumbs. They turned out great!

Suggestions to drop uncooked meatballs into a sauce you are cooking work only if this is the only purpose for the meatballs. When I make meatballs I make a lot and freeze them for future meals. That means baking them (some people fry, but that's way too much work and fat), spreading them out on a baking tray, freezing, then bagging them for longer-term storage.Why would you want to do all the work of making these little balls only to plop them into a sauce meant for one or two meals?

Cook at 400 for about 15 minutes. Using rack.Use 1/4 cup parm.Make two pasta dishes to accompany:1. vodka sauce with big macaroni we already have2. marinara rigatoni with cheese and spinach

Seared in a pan on medium heat until crispy. Flipped and seared the other side. Then finished in the oven at 375 for several minutes until cooked through.

Best meatballs I’ve ever made

It's a great template, I had 1/2 cup milk to the panko to form a paste before mixing to add moisture and I roast them at 400 for 15-20 minutes, depending on the protein.

Never thought I'd be so excited about meatballs, but...WOW, literally some the best meatballs I've ever tasted! Truly a meatball like...more than the sum of its parts. Stuck to the recipe, used ground beef, plenty of garlic+onion, and chopped parsley, baked 10min at 425 (no convection) and they came out perfectly moist, savory, and aromatic.

I followed the recipe but it was VERY salty. I will recommend reducing to half.

In place of breadcrumbs I used cauliflower rice. It worked really well with these meatballs, lightening them up. It wasn't a 1:1 substitution, I just poured in a bunch of cauliflower, maybe 1 cup.

This is a fantastic base recipe. To perfect it, I soak the breadcrumbs in milk, add half of a small and finely diced onion, two tablespoons each of fresh parsley and basil, a quarter cup of shredded mozzarella, an eighth of a cup of shredded Parmesan, a sprinkle of garlic power and three tablespoons of sour cream. That makes for the PERFECT, super tender (but doesn’t fall apart), super flavorful meatball. It’s a favorite around my house.

I thought this was a simple recipe, until I read all the cooking notes from others. ;) But it was incredibly easy to make as written, except I followed some others' advice and baked the meatballs at 425 degrees. Then I put them in the sauce to keep them warm and moist. They were absolutely perfect.