Do you know how to make homemade meatballs?
Let’s face it. Meatballs have kid appeal. We sing songs about them. We see them in movies and on TV. We have pictures of them in storybooks and coloring books. In fact, they are easily identifiable to most of the world. They span the globe from North America to Europe, the Mediterranean to Asia, and they are universal and extremely versatile. Even my pickiest eater (who has never allowed one to cross his lips) can pick one out of a picture lineup. But how on earth do you make a good one?
Thanks to one of my dearest friends, I learned a simple way to make the lightest, most tender meatballs on the planet. The secret is in the cooking method. Put away your skillets, and no baking pan required. You won’t even need to turn them! Instead of baking or frying the meatballs, we drop them into a pot of simmering broth.
The best part? When they are cooked through, they float to the surface of the liquid! Simply scoop them out with a slotted spoon and cool. This recipe makes approximately 50 meatballs, but it all depends on the size you like them. The kids love them in miniature, but my husband and I prefer them a little bit bigger.
Meatball Madness! Easy and Delicious
For this recipe, you will require 6 to 8 cups of beef stock (your own or premade) or a 50/50 mix of beef stock and ground tomatoes for cooking. Bring the stock to a simmer in a small stockpot or a deep sauce pan.
- Cuisine: Dinner
- 1 pound lean ground beef
- 1 pound lean ground pork
- 2 eggs
- 5 ounces bread crumbs
- Pinch of kosher salt
- Fresh ground pepper
- Splash of red wine
- Additional seasoning as you prefer
- In a large bowl, combine all the ingredients. Gently squeeze them together until well mixed. The texture should be moist and soft. If it is dry, add another egg. Using a leveled tablespoon or cookie scoop (my personal favorite), shape the mixture into balls.
- Bring the stock to a simmer.
- Gently place 10 to 12 meatballs in the simmering stock, not too many at a time, because you want to clearly see them float to the top when they are cooked. As they float up, scoop them out with a slotted spoon.
- Use immediately in your favorite recipe, or allow them to cool completely if you are freezing them. You can also skim the fat off the stock used to cook the meatballs, and freeze it in ice cube trays to use in other recipes!
The Meatball Madness Sub:
A family favorite at our house on movie night, this is a snap to prepare. Place precooked (thawed) meatballs in the slow cooker with your favorite spaghetti or pizza sauce. Don’t be afraid to add a cup of pureed carrots or squash to this dish—they blend right in and enhance the flavor perfectly. Cook on the lowest setting for 6 to 8 hours. Serve on lightly toasted submarine buns with your favorite cheese melted on top. Who needs fast food when home-cooked is simple and tastes this good?
About Jenn Sprung: A full-time Mom to three wonderful children, with a keen interest in boosting the nutrition in every bite. Because in my world, every bite counts! Visit Jenn’s blog Cleverly Disguised as Cake for additional sneaky resources or learn more about Pediatric Feeding Disorders and how to help your child.