Perfect Meatballs, made with a mixture of ground beef, pork, veal, onions, garlic, and Italian seasonings. They are great on their own, for spaghetti and meatballs, or in a meatball sub.
I’ve updated this post for Perfect Meatballs and the photos from the original. The recipe remains the same.
I love meatballs, mostly with spaghetti, but really any way I make them. Unless I’m eating at a restaurant I always make my homemade perfect meatballs. I’m not trying to sound full of myself here, like the way I do it is absolutely the way you HAVE TO make them, it’s just that to me they are perfect. Flavorful, just the right size, not at all dry.
Did you ever purchase those frozen meatballs at the grocery store? Most of them suck. Most, but I’m sure not all! I haven’t tried every brand out there, but some of the one’s I have are really bad. They lack flavor and they are dry. I gave up buying them a long time ago and now I just make my own. I think the secret is using meatloaf mix ( a combination of ground beef, pork, and veal) instead of just ground beef. These meatballs are so good my daughter asked me to make them the other day, and then said “Oh, yummy!” when she saw her plate. She usually screams “I don’t want THAT!!” at whatever we give her, even if she asked for it an hour before.
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- 1 1/3 pounds meatloaf mix ( or 3/4 pound ground beef, 1/3 ground pork, and 1/4 pound ground veal)
- 1/3 cup onion chopped fine
- 2 cloves garlic minced
- 3/4 cup plain dry bread crumbs
- 1 1/2 teaspoons chopped fresh parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoons salt
- 1/8 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 egg beaten
- 1 tablespoon milk
- Preheat oven to 350*F
- In a large bowl mix together the meat mixture, chopped onion, garlic, bread crumb, parsley, oregano, Italian seasoning, salt, pepper, and lastly the milk and egg. Mix thoroughly using clean hands. Shape into balls a bit bigger than a golf ball. This will make about 20 meatballs.
- Bake in the preheated oven for about 20 minutes, or until they reach 165 degrees and are just slightly crispy on the outside.