These are called Perfect Meatballs for a reason! Always moist and flavorful. Full of garlic, parmesan cheese and your favorite ground meat! Perfect served with pasta or in a sandwich! This recipe is a definite keeper!
These are my favorite meatballs ever! I am not kidding. This is my go to meatball recipe! They are called Perfect Meatballs for a reason! Always moist and so flavorful. They go with almost anything and everything you can think of!
These meatballs are totally delicious. You can use them with pasta, in a sauce or in a sandwich. Stuffed or not. Big or small. These are Perfect Meatballs. My two favorite meat combinations are 1 pound of ground beef, a ½ pound of ground veal and a ½ pound of ground pork or 1 pound turkey and 1 pound veal.
I love baking these Perfect Meatballs and adding them to our favorite tomato based sauce. Then all I have to do is prepare some pasta while the meatballs are baking and dinner is ready to eat! Fast and fabulous!Besides a regular tomato based sauce, I have served these meatballs with my Awesome Alfredo Sauce and my Slow Cooker Sweet and Sour Meatballs. Never a complaint! These meatballs are that good!
My husband, and his poker buddies, request the Slow Cooker Sweet and Sour Meatballs every time they play poker. I have tried making them all kinds of things over the years but they prefer these Perfect Meatballs covered in my easy sweet and sour sauce, and they never get sick of them! I can't believe it either!
My son Patrick, who seems to love everything in a sandwich, will take a bun and toast it open faced in the oven. Then he adds cheese and broils the cheese covered bun until the cheese is slightly brown and totally melted. This prevents the sandwich from becoming soggy.
He adds some sauce to the top and bottom of the bun and lines up some meatballs, places the top half of the bun on and will eat the entire sandwich, enjoying every bite!
Ingredients in Perfect Meatballs
- ground beef, pork, veal or turkey
- garlic
- eggs
- parmesan cheese
- parsley
- oregano
- salt
- pepper
- crumbs
- water or milk
- mozzarella cheese, cubed (optional)
How to make Perfect Meatballs
Combine beef, veal, and pork or turkey in a large bowl.
Add garlic, eggs, cheese, parsley, salt, pepper and lastly breadcrumbs.
Slowly add the water or milk ¼ cup at a time. The mixture should be very moist but hold its shape. Usually I only need ¼ cup of the water or milk.
Make medium sized meatballs. If you are stuffing them place a small mozzarella cube inside and make sure the meatball is sealed completely.
You can freeze these meatballs right now and cook them later or preheat your oven to 350 degrees.
Place the meatballs on a rimmed baking sheet and in the oven for 20-25 minutes.
If putting the meatballs in a tomato based pasta sauce you can simmer the meatballs in the sauce for about an hour, depending on the size of the meatballs.
Simmering the meatballs will give them great flavor and texture.
Either way absolutely delicious.
Enjoy!
Our video for our favorite meatball recipe is below. Hopefully you will take a look at how easy they are to make!
Perfect Meatballs Video
Perfect Meatballs
Ingredients
- 2 pounds ground beef or pork, veal or turkey
- 4 tblsp garlic, minced
- 2 large eggs
- 1 cup parmesan cheese grated
- 2 teaspoons dried parsley or 2 tablespoons chopped fresh italian flat leaf
- 1 teaspoon oregano, dried ground or leaves
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 cup Italian style breadcrumbs or panko
- ¼ - ½ cup lukewarm water or milk as necessary
Optional
- cubed mozzarella cheese to stuff inside meatballs
Instructions
- Combine beef, veal, and pork or turkey in a large bowl.
- Add garlic, eggs, cheese, parsley, salt, pepper and lastly breadcrumbs.
- Slowly add the water or milk ¼ cup at a time. The mixture should be very moist but hold its shape. Usually I only need ¼ cup of the water or milk.
- Make medium sized meatballs, golf ball size or larger.
- If you are stuffing them place a small mozzarella cube inside and make sure the meatball is sealed completely.
- You can freeze these meatballs right now and cook them later or preheat your oven to 350°F.
- Place the meatballs on a rimmed baking sheet and in the oven for 20-25 minutes.
- If putting the meatballs in a tomato based pasta sauce you can simmer the meatballs in the sauce for about an hour, depending on the size of the meatballs. Simmering the meatballs will give them great flavor and texture. Either way absolutely delicious.
Notes
- Store leftovers in an airtight container or resealable bag in the refrigerator for up to 4 days.
- Mix the meatball ingredients until they are just combined. If you overwork the mixture, it can make the meatballs tough and dry.
- Freeze the uncooked meatballs in a freezer bag or container for up to 6 months.
Nutrition
Eva says
These were so delicious. We made a double batch and frozen half to pull out later. We had them on their own, with pasta and on a sandwich. So versatile! Love this one.
Karin and Ken says
I’m so happy you enjoyed them! Thank you for taking the time to let me know. You just made my day. All the best. Karin