Comment: There are hundreds of recipes for meatballs and you may already have a favorite and if so, go with that but we’ve had many compliments from guests about ours and have gladly shared the recipe as requested. We make the meatballs at the same time as when we make spaghetti sauce and add the final 10 minute cooking of the meatballs in the sauce itself. Like the quantity of sauce that we make which is much more than can be consumed at one sitting, so too with the meatballs. We use what we want when first made and then freeze the rest for use throughout the month.
45 minutes to 1 hour (from prep to done)
25 plum-sized meatballs
Note: If you wish to make fewer meatballs, cut the recipe ingredients in half.
2 lbs ground beef
6 x-large eggs, beaten together
1 cup Parmesan grated cheese
2 cups HomeMade GF Bread Crumbs
1 bulb garlic (each clove peeled and chopped fine)
1 1 ounce container of Basil Leaves (we buy our spices from CVS in small containers)
1 ½ ounce container of Parsley Flake
2 tbls vegetable oil
Salt & Pepper to taste
- In a large wide bowl spread out the ground beef breaking it up with your fingers.
- Add all other ingredients mixing thoroughly with your fingers.
- Have a large fry pan with vegetable oil heating over low-medium heat.
- Begin forming the meatballs the size of 2” plums – smaller or larger depending on size you want because the size doesn’t matter using this recipe. The smaller the meatball, the greater the quantity; the larger the meatball, the fewer.
- Fill the fry pan with the raw meatballs and fry them until they are brown on the outside but not crusty or burned; carefully turning them so as not to penetrate or distort their shape. The browning should take 5-7 minutes – not longer. Note: You may not achieve a perfectly round meatball but that doesn’t matter; something that resembles a ‘ball’ is fine.
- Rinse the first uncooked but browned batch under lightly flowing warm tap water washing off any fatty residue that remains from the frying process and carefully add them to the low-boiling spaghetti sauce, stirring gently so as not to mash or break up the meatballs.
- The browned but uncooked meatballs will ‘sink’ into the sauce and will rise when cooked – about 5-7 minutes – at which time you will remove them with a slotted spoon to a plate or bowl for cooling.
- Repeat the same process until all meatballs have been cooked and cooled and then they are ready for your spaghetti and meatball dinner and you will freeze the remaining meatballs on a zip lock 1 gallon freezer bag to be used when needed.
- When defrosting, do so in the same small pan w/cover in which you are defrosting the frozen spaghetti sauce and both will be ready at the same time.