I can’t believe it’s already about that time to make Sunday dinner! This weekend flew by. I spent lots of time at the pool, at the Memorial tournament and hanging out in our backyard. The weather could not have been more perfect! Today I’m sharing with you my homemade meatball recipe. This is actually my dad/grandma’s recipe that I’ve changed a bit to make my own. I grew up eating these meatballs and always was so excited when my dad was in the kitchen whipping them up. The great thing about them is you can make them to go with spaghetti, in a sub, or completely on their own as an entrée or appetizer!
For this recipe you’ll need ground chuck (80 20 or less gives them the best flavor), egg, milk, Parmesan cheese, bread crumbs, garlic, onion powder, dry mustard, oregano, basil, parsley, cayenne, salt and pepper.
Add all ingredients to a large bowl.
Work with your hands until fully incorporated into a large ball.
Using a spoon roll small meatballs off the large ball and put aside until all are rolled. Heat a large skillet over medium-high heat. Spray with non-stick spray. Add the meatballs to the skillet and brown on all sides. Bring them to about medium temperature. You will then add meatballs to your sauce to continue cooking.
Find spaghetti sauce recipe here:
And that’s it!
Serve on their own or top with more Parm! Enjoy! I hope you all have a great work week!
- ½ -3/4 lb ground chuck (80 20 or lower)
- 1 egg
- ¼ cup milk
- ¼ - ⅓ cup Parmesan cheese
- ½ cup Italian breadcrumbs
- 2-3 garlic cloves, minced
- ½ tsp. onion powder
- ¼ tsp. dry mustard
- 1 tsp. oregano
- 1 tsp. basil
- ½ tsp. parsley
- ¼ tsp. cayenne
- 1 tsp. salt
- ½ tsp. pepper
- Add all ingredients to a large bowl.
- Mix together with hands until well incorporated into a large ball.
- Using a spoon roll out small meatballs.
- Heat a large skillet over medium-high heat. Spray with nonstick spray.
- Brown meatballs on all sides. Cook until about medium temperature (~ 5 mins).
- Add meatballs to spaghetti sauce and continue cooking for about an hour.