Mains
Homemade Meatballs
Easy homemade meatballs that are freezer-friendly and versatile. Keep a batch in the freezer for quick weeknight dinners.
Recipe via budgetbytes.com
Ingredients
Instructions
- 1
In a small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. In a separate small bowl, lightly whisk the two eggs.
- 2
Add the breadcrumb mixture, eggs, milk, Italian sausage, and ground beef to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing the meat.
- 3
Let the meatball mixture rest for five minutes to allow the breadcrumbs time to soften. Divide and shape the meat into about 32 balls, approximately 2 Tbsp in volume each.
- 4
Preheat the oven to 400ºF. Line a baking sheet with parchment. Place the meatballs on the baking sheet about one inch apart from each other.
- 5
Bake for about 15 minutes, or until lightly browned.
- 6
Once browned, transfer them to a pot of red sauce (see below) and simmer for five more minutes in the sauce. If not using a red sauce, add an additional 3-5 minutes to the bake time, or until they're cooked through (internal temp of 160°F).
- 7
Add a tablespoon of cooking oil to a large skillet and heat over medium. Once hot, swirl the oil to coat the surface of the skillet. Add half of the meatballs to the skillet.
- 8
Cook them, turning every couple of minutes, until browned on all sides and cooked through (internal temp of 160°F). Repeat with the second batch.
- 9
Once cooked, transfer them to a pot of red sauce (see below) and simmer for a few minutes more before serving, if desired.
- 10
Meanwhile, make your marinara sauce (optional)****. Start by dicing the onion and mincing the garlic. Add both to a sauce pot with the olive oil and cook over medium heat, stirring now and then, until the onions are soft and translucent, about 5 minutes.
- 11
Stir in the tomato paste and let it cook for another 3 to 5 minutes, stirring often, until it darkens slightly. This step helps mellow the acidity and brings out a subtle sweetness.
- 12
Pour in the crushed tomatoes, then add the basil, oregano, brown sugar, and salt. Stir well, making sure to scrape up any bits of tomato paste stuck to the bottom of the pot.
- 13
Bring the sauce to a gentle simmer, then lower the heat to medium-low. Partially cover the pot and let it simmer for about 30 minutes, giving it a stir every so often.
- 14
After 30 minutes, give the sauce a taste and adjust the seasoning as needed. If it still tastes a little sharp, let it simmer longer or add a touch more sugar.
- 15
Add the cooked meatballs and simmer for a few more minutes until they're fully cooked through (internal temp of 160°F). Serve and enjoy!
Fresh/Uncured Bulb: This is a fully grown bulb harvested later in the season but pulled straight from the ground without the standard 2–4 week drying process. The cloves are moist and juicy, wrapped in thick, fleshy layers rather than the traditional dry, papery skins.
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