Meatballs made from scratch are such a comfort food. They aren’t difficult to make and can surprisingly be used for many dishes. They also freeze well so they make a great rainy day backup dinner. Chefs love them as they are a complete meal with just a couple of additions. There are many variations also throughout the world, but we will show you you to make tender meatballs from scratch that will stay moist in just about any dish.
What’s the secret to a moist meatball?
The two main things to focus on when making tender meatballs from scratch is to not overmix and to make sure the breadcrumb ratio is set. It also helps to counter some of the drying effect of the breadcrumbs with some other liquid. Stocks and broths are common as well as milk. Since we are adding some umami flavor profiles with the parmesan we elect to use milk here but feel free to use some beef or chicken broth. We will show you that it is important to have the ingredients very cold and ready when mixing and to do it rapidly and briefly. For this reason we recommend a mixer but it can be done by hand as long as it does not get overmixed.
Chefs have the luxury of making very large batches of meatballs under ideal conditions. We use a mixer here and almost whip the meat very quickly on a high setting. Also, many people add egg to the mixture which works well to bind the ingredients and also acts as a souffle agent puffing the protein. We elect to not add egg as it can also be cloying. The addition of parmesan will also help with the binding. We also add liquid aminos for a boost of meaty umami flavor but this is optional (you can also use soy sauce if going for that flavor profile).
What are some things I can do with these?
As we mention above, tender meatballs made from scatch freeze great. Just spread them out on a sheet pan over parchment paper, and when set transfer to a zip lock bag. Then you can take them out as needed for future meals. Some things we commonly make:
- Spaghetti of course!
- Roast and add bbq sauce for a party appetizer!
- Grinder style hoagie with peppers, onions, and cheese with tomato sauce
- Add a gravy and mushrooms and serve over rice
- Roast then chop and add as a pizza topping
- Make smaller balls and add to soups
- Roast and serve as a mini meatloaf with mashed potatoes
- Add tomato sauce with chipotle for a spicy meatball dish
Can I use other meats in place of beef or pork?
Of course! Just keep in mind that each type will have a different fat content so the leaner the meat the less tender. You may need to add more breadcrumbs or even supplement with whole butter. Common substitutes are veal and all beef. Turkey and chicken also work great but tend to have a dryer and more droopy product so make sure you add some extra liquid such as more milk or stock. Seafood also works very well but is a very different beast which we will cover in another recipe coming soon!
Tender Meatballs from Scratch
Equipment
Ingredients
- 1 pound Lean ground beef
- 1 pound Ground pork
- .75 cups Panko breadcrumbs
- .5 cup Whole milk
- 2 pieces Garlic
- 4 ounces Yellow onion finely chopped
- 3 tbsp Parmesan grated
- 1 tbsp Aaminos optional
- 1 tbsp Olive oil
- 1 tsp Sea salt
Instructions
- Gather the ingredients. Make sure the meat is very cold. Chill the bowl to the mixer in the fridge or freezer while prepping.
- Meanwhile, toast the chopped garlic in a small sauce pan with the olive oil over low heat until golden brown. Cool and set aside.
- Soften the breadcrumbs with the milk and the aminos (optional). Allow to sit for several minutes to soak.
- Add all ingredients to the mixer. Before turning on make sure they are all very cold, and that the ingredients are sprinkled rather than just dumped to prevent one part of the batch from being seasoned more than others. Turn the mixer on 3/4 speed and quickly mix/beat the ingredients. There should still be visible texture to the meat, and no buildups of fats separating.
- Allow the mixture to rest in the fridge for at least 30 minutes or as long as overnight. Then scoop as desired by loosely packing with one hand and the scoop. For this recipe we used a 2.75 ounce scoop. Lay on sheet tray or baking dish and cook at 350 degrees for about 20-25 minutes or until set.
