Cooking Tips for Perfect Meatballs
To get the best texture for your meatballs, try not to overmix the ingredients. When you combine the ground beef with the breadcrumbs and other components, mix just until everything is well incorporated. Overmixing can lead to tough meatballs. Another tip is to use a scoop or your hands to shape them consistently. This helps them cook evenly. When browning the meatballs, make sure your skillet is hot enough. A good sear locks in flavor and moisture. If you find that the meatballs are sticking to the pan, add a little bit of oil. Avoid crowding the pan while cooking, as this lowers the temperature and can lead to steaming instead of browning. Braising them in the tomato sauce is key for flavor. Let them simmer gently; this allows the meatballs to absorb the sauce and become incredibly tender.
Serving Suggestions and Pairings
These big braised meatballs shine when served with spaghetti, but there are plenty of other ways to enjoy them. A side of garlic bread or a simple green salad can complement the meal nicely. For a fun twist, consider serving the meatballs over creamy polenta or mashed potatoes. They also work well in subs, so you can layer them in a toasted hoagie roll with melted cheese for a hearty sandwich. If you want to elevate your meal, sprinkle some fresh basil or additional parsley on top just before serving. This adds a nice pop of color and freshness. Don’t forget to serve extra sauce on the side for those who love a saucy dish. A glass of red wine, like a Chianti or Merlot, pairs beautifully with the robust flavors of the meatballs and tomato sauce.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Sure, ground turkey is a great substitute if you’re looking for a leaner option. Just keep in mind that the flavor will be a bit different, so you might want to add extra seasonings.
What can I use instead of breadcrumbs?
If you’re out of breadcrumbs, crushed crackers or panko work well. You can also use oatmeal, but make sure to grind it a little to avoid a chewy texture.
How should I store leftovers?
Store any leftover meatballs in an airtight container in the fridge for up to three days. If you want to keep them longer, they freeze really well, just make sure to separate them with parchment paper.
Can I make the meatballs ahead of time?
Absolutely, you can prepare the meatballs a day in advance and keep them in the fridge until you’re ready to cook. Just make sure to cover them tightly so they stay fresh.
What do I serve with these meatballs?
These meatballs are perfect with spaghetti, but you can also serve them with rice, polenta, or even on a sub roll for a meatball sandwich. Pair it with a side salad for a complete meal.
Big Braised Meatballs
Ingredients
- ½ cup milk
- 1 cup breadcrumbs
- 1 ½ lbs lean ground beef
- 1 egg
- 2 tablespoons chopped fresh parsley, plus more for sprinkling
- 1 tsp salt
- ½ tsp pepper
- 3/4 cup grated Parmesan cheese, divided
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 2 cans (28 oz/796ml) plum tomatoes, with juices, broken up
Instructions
- In a large bowl, combine together milk, breadcrumbs, beef, egg, 2 tablespoons parsley, salt, pepper and ½ cup cheese. Mix until all ingredients are well-blended. Use an ice cream scoop to form 12 big meatballs.
- Heat oil in a large deep non-stick skillet over medium-high heat. Add meatballs; cook for 5 to 10 minutes, or until brown on all sides. Transfer to a plate.
- Add onion and garlic to skillet; cook over medium heat for 5 minutes or until tender. Add tomatoes with juices and bring to a boil.
- Return meatballs to the skillet. Cover, reduce heat and simmer for 25 minutes. Uncover and cook for additional 15 minutes, or until thickened and meatballs are cooked though. Stir in remaining ¼ cup cheese.
- Taste and adjust seasonings, if needed. Serve with spaghetti or crusty bread. Sprinkle top with chopped parsley.
Notes
Nutrition
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