Thursday, September 2, 2010


Tawny loves meatballs. She loves homemade meatballs. There is no way to sneak a frozen meatball past her lips. She knows. She always knows! Lots of people say they know... but lots of those same people really don't. They can be tricked. But not Tawny.

She left for college last week and Spaghetti & Homemade Meatballs was on her list of dinners she'd like me to make before she leaves.

So I made homemade meatballs.

They really aren't much work. I have no idea why, more often than not, I resort to frozen meatballs. Well, yeah I do. They are WAY faster on a work night. But that's no excuse for using frozen more often than homemade. I could take a little time on the weekend, make my homemade meatballs then freeze them and store them in the freezer in FoodSaver bags. Then they'd be just as easy as frozen wouldn't they?

Ok... I'm done arguing with myself.

Homemade Meatballs! They are easy and can be just as convenient as frozen!

Most of these measurements are approximate.

2 lbs. ground beef (or beef/veal/pork combo)
1 medium onion, grated
3 - 4 large cloves of garlic, grated
2 TBLS Italian herbs
1 C Parmesan/Romano/Asiago blend, grated
2 C bread crumbs
1 C tomato sauce
1 egg
salt & pepper

Combine all ingredients until well mixed.
Roll into balls. I usually do 1 inch meatballs, but these are 2 inch meatballs. Place on wire rack in a baking sheet with sides. Bake at 350F 20 - 30 minutes, depending on how big you make your meatballs. You just want them to be cooked through. Now they're ready to eat! I always simmer mine a in a pot of sauce after I take them out of the oven.


Mix it all up!


Roll into balls.

I usually like to make 1 inch balls. Then they fit perfectly in a Meatball Sub. Tawny wanted big meatballs. So these are big. I guess they'd be nice cut in half in subs. Anyway... this time I made big ones, at least 2 inches.


Bake them until cooked through.

I don't know why I started baking them. My mom always cooked her meatballs IN the sauce. Most of the recipes I see online call for frying them. I remember baking them when I first moved out on my own. It started as just baking on a baking sheet. But I think the little puddle of grease around them grossed me out, so I started baking them on a rack.


If I was going to make a big batch and freeze some for later. This is where I'd stop and flash freeze them, then put them in vacuum-sealed bags.

Now into the pot of sauce!


They're ready to serve with whatever you like!



Gypsy Girl Gourmet said...

Yum! These look great. I love the idea of using the rack so the fat drains and doesn't leave that . . . yucky junk at the bottom of each meatball. Good job!

The Food Hound said...

These look great and very easy! Believe it or not, I've NEVER made meatballs! So tragic! I will definitely try these... the Booze Hound will love them. You have a lo of great recipes!!

Patti T. said...

I cook mine in the sauce, hubby bakes his. But we never thought of putting them on the rack, great idea as I too get grossed out at the yucky pool of whatever they end up sitting in. I have never used frozen meatballs, but was fooled by them before. That being said, I am not sure why I wouldn't use them?

Cookiebaker said...

Your meatballs look terrific! I usually bake meatballs in the oven but never thought about using a rack...what a good idea!

Danielle said...

Ohh...I like this recipe! I've never added tomato sauce to my meatballs. I bet thats way yummy

Paula said...

What a great blog!

This looks so delicious!

Have a nice time!