Easy Homemade Meatballs

homemade meatballs

 

It was only a few months ago I started making meatballs from scratch.  I have NO idea why I waited so long.

Meatballs are EASY.

And the part I love most about meatballs?  You can freeze them for later … you can bake them for a crispy texture … you can cook them in the crock-pot for a scrumptious after-work dinner.

They’re versatile.

I made two batches of these while at my mom’s last week; one set (for my sister with the new, beautiful baby girl) was divided into about three meals and frozen.  The other set made two meals for my mom, dad and all the grandkids who were staying with them.

This week, I’m making a batch for our freezer — having them and my freezer spaghetti sauce on hand makes our pasta nights a piece of cake!

homemade meatballs and marinara

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: Easy Homemade Meatballs
  1. 2 pounds of ground meat (I use half turkey, half lean beef)
  2. 1 Egg
  3. 1/3 Cup of Water
  4. 1 TB Oregano
  5. 1 TB Basil
  6. 2 Tsp Salt
  7. 2 Tsp Cracked Black Pepper
  8. 1-2 cups of dry bread crumbs (you can also use a dry stuffing mix like Pepperidge Farms or Stove-Top Stuffing)
  1. Combine all ingredient except the bread crumbs and mix well.
  2. Begin adding the dry crumbs, one 1/2 cup at a time until your mixture has a good consistency (drier than before and shapes easily into a ball).
  3. Using your hands or a cookie scoop/ice cream scoop, use about 1-2 TB of the mixture to create the meatballs. Set on a foil-lined baking sheet.
  4. Cook according to your preferred cooking method.
  5. Once cooked, simmer the meatballs in your favorite Marinara or use them in Stroganoff.

To Bake: Place the pan of meatballs in a preheated, 375 degree oven. Cook for 12 minutes and then turn the meatballs for a crispy texture on both sides. Cook another 12 minutes.

To Pan-Fry: Lightly spray or spread a large cooking pan with oil and cook the meatballs over med-high heat. Turn the meatballs for even cooking.

To Cook in Your Crock-Pot: Place the meatballs in your crock-pot/slow cooker and top with marinara, onions, mushrooms or other favorite additions. Cook on low for 6-8 hours.

To Freeze Raw: Place the meatball filled cookie sheet in the freezer and flash freeze the meatballs. Once frozen, place the meatballs in a freezer bag, squeezing out any air from the bag. Use within 3 months.

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(linked with Tempt My Tummy Tuesday)

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Comments

  1. says

    I always make big batches of meatballs too. I normally use the recipe from the “Don’t Panic- Dinner’s in the Freezer” cookbook, but I think I’ll give this one a try. Thanks for sharing!

  2. says

    Yum! I usually only use beef but I love the idea of doing a mixture of turkey as well. Hubby hates when I use ground turkey but I wonder if he would even notice when it is 50/50. Great recipe!

    • Rachel says

      My hubby is the same way. I prefer using ground turkey in EVERYTHING, but Hubby is a beef man. At least this way, he gets his beefy flavor/texture and I get a lighter/leaner meatball.

  3. says

    Yummy! I don’t like making meatballs much because I hate touching raw meat…maybe I should get a scoop :) I do like the idea of having them frozen and making them in the crockpot. Thanks for the tips!

    • Rachel says

      That’s the VERY reason why I started using a scoop. The first time I made meatballs, I HATED TOUCHING THE MEAT. The scoop is so much easier and cleaner!

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