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Homemade Meatballs Recipe

It is my all-time favorite recipe, and it's really special to our family. I hope you enjoy!


Ingredients 

  • 6 large eggs
  • 6 tablespoons half-and-half or heavy cream
  • 1½ cups breadcrumbs
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1½ teaspoons dried oregano or 1 tablespoon Italian seasoning
  • 6 tablespoon freshly grated Parmesan cheese
  • 1½ teaspoons table salt
  • ¾ teaspoon freshly ground black pepper
  • ⅛ teaspoon crushed red pepper flakes optional
  • 3 pounds ground chuck
  • 5-6 quarts marinara sauce (click for recipe)
  • Chopped fresh basil optional, for garnish


Instructions 

  1. Beat the eggs lightly in a large mixing bowl with a fork. Add the half-and-half, breadcrumbs, parsley, basil, oregano, Parmesan, salt, black pepper, and red pepper flakes (if using). Stir to combine. 6 large eggs,6 tablespoons half-and-half,1½ cups breadcrumbs,1 tablespoon dried parsley,1 tablespoon dried basil,1½ teaspoons dried oregano,6 tablespoon freshly grated Parmesan cheese,1½ teaspoons table salt,¾ teaspoon freshly ground black pepper,⅛ teaspoon crushed red pepper flakes
  2. Add ground chuck to the breadcrumb mixture and mix until evenly distributed, being careful not to overwork the mixture or the meatballs will be tough. 3 pounds ground chuck
  3. Divide and shape the meat into equal-sized meatballs by rolling gently between your hands.
  4. At this point, the meatballs can be cooked or frozen raw for later use.
  5. To Cook the Meatballs
  6. Bring your favorite sauce (if cooking all meatballs, 5-6 quarts of sauce are needed) to a boil over medium heat, stirring often. 5-6 quarts marinara sauce
  7. Add the raw meatballs and return the mixture to a boil without stirring.
  8. After 5 minutes, stir very gently so the meatballs stay intact. Reduce the heat to low and simmer for 45 minutes (gently stirring every 5 minutes), or until meatballs are cooked through (165°F).
  9. Transfer the meatballs to a metal rack set over a rimmed baking sheet and continue cooking the sauce (at a simmer), stirring every 10 minutes, until it is reduced to desired thickness. The reduction time can vary from 30 minutes (for store-bought) to several hours (homemade).
  10. Serve the meatballs topped with sauce and fresh basil, if desired. Chopped fresh basil

Tips

  1. Yield: This recipe makes 30 (2-inch) meatballs. A serving is 3 meatballs.
  2. Make them gluten-free by using GF breadcrumbs.
  3. Don’t overwork the meatball mixture. Over-mixing the ingredients can make your meatballs tough and chewy. Be gentle and use your fingers!
  4. For the most tender and best meatballs, cook them raw (without browning) in your favorite spaghetti or marinara sauce.
  5. The meatballs can be frozen raw or cooked and frozen for later use. I often make a double recipe of meatballs to cook in one recipe of my homemade sauce.
  6. You can also bake these meatballs (without sauce) in a 350°F oven for about 30 minutes.
  7. Storage: Store homemade meatballs in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months.