How to Make Meatballs
When it comes to DIY meatballs, there are three essential components: meat, binders, and seasonings. There are endless variations when making homemade meatballs, so here is a basic guide on meatball ingredients to get you started.
Ground Meat: Choose ground beef, veal, pork, Italian sausage, lamb, bison, turkey, or chicken. Some recipes call for a mix of two or more ground meats. Lean ground meat works well and makes the meatballs more healthful. Binders: Eggs, bread crumbs (fine dry or soft), crushed crackers, cooked rice, or shredded cheese help hold homemade meatballs together. Plus, they lighten and flavor of the meat mixture. Meatballs made with only ground meat tend to be harder to shape and denser when cooked. Binders also stretch the meat, so you get more meatballs per pound. Seasonings: Salt, black pepper, minced garlic, and dried or fresh herbs are traditional seasonings for meatballs. For herbs, consider from 2 tablespoons up to ¼ cup of snipped fresh basil or Italian parsley (the essential Italian meatball seasoning) or 2 teaspoons of snipped fresh thyme, rosemary, or oregano per pound of ground meat. Add 1 to 1½ teaspoons dried Italian seasoning, oregano, or crushed fennel seeds. A pinch of cayenne pepper adds heat. Flavor Boosters: This is your chance to get creative. Some favorite additions include finely chopped onion, toasted pine nuts, chopped peanuts or cashews, dried currants, red wine, finely shredded lemon peel, grated Parmesan or Romano, Worcestershire sauce, and spinach. Add just enough of these ingredients to flavor the meatballs without changing the consistency much.
Step 1: Combine the Meatball Ingredients
In a large bowl, stir together all the ingredients except the ground meat. Add the ground meat and mix well until all the ingredients are evenly distributed.
Step 2: Portion and Roll the Meatballs
For 16 equal-sized meatballs, shape the meat mixture into an eight-inch square on a cutting board ($33, Bed Bath & Beyond). Cut the square into 16 two-inch squares. Roll each square into a ball. Test Kitchen Tip: Each square equals about 1 tablespoon of meat mixture. You can also use a small ice cream or cookie scoop ($16, Target) or a tablespoon to portion the meat mixture directly from the bowl.
Step 3: Cook Meatballs
You have a couple of options for cooking meatballs. Follow these methods for our Test Kitchen’s best ways to cook meatballs.
Bake: Preheat the oven to 400°F unless otherwise directed in your recipe. Arrange meatballs on a baking pan ($11, Target). Bake uncovered for about 15 minutes or until browned and cooked through (160°F). Sauté: Heat 1 to 2 tablespoons olive oil or cooking oil in a large skillet ($35, Bed Bath & Beyond) over medium heat. Carefully add the meatballs and cook for five to seven minutes or until browned and cooked through (160°F), turning occasionally. Drain off any fat.
How to Tell When Meatballs Are Done
The color of cooked ground meat isn’t an indicator of whether it’s done. An easy way to make sure the meatballs are safe to eat (without overcooking) is to insert an instant-read thermometer ($12, Walmart) into a few of the meatballs. It should register 160°F.
How to Freeze Meatballs
Consider making extra meatballs so that you have enough to freeze for another meal. Place the cooked meatballs in a single layer on a baking sheet. Freeze them overnight and then repack them in resealable freezer bags. Date the bags and return them to the freezer. Use the homemade meatballs within two months. Now that you know the basics of making meatballs, you have many options for dinner. Whip up some Italian meatballs with fresh marinara for pasta night or a saucy sandwich or take your meal a creamy route with a classic Swedish meatball recipe. You can also slow-cook meatballs in a spicy red sauce or tangy glaze for an easy appetizer.
