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!
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!Our video for our Perfect Meatballs will be ready shortly. Hopefully you will come back and take a look at how easy they are to make!
- 2 pounds ground beef, pork, veal or turkey
- 4 tblsp garlic, minced
- 2 large eggs
- 1 cup parmesan cheese grated
- 2 tblsp parsley, fresh italian flat leaf or 2 teaspoons dried
- 1 tsp oregano, dried (ground or leaves)
- 2 tsp salt
- 1 tsp pepper
- 1 cup breadcrumbs
- 1/4 - 1/2 cup lukewarm water or milk as necessary
- mozzarella cheese, cubed optional
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 1/4 cup at a time. The mixture should be very moist but hold its shape. Usually I only need 1/4 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 flavour and texture. Either way absolutely delicious.