Favorite Meatballs
About this Recipe
By: Rachel
I love meatballs, but I turn my nose up at meatloaf every time. This results in my mother rolling her eyes at me. “They’re the same thing,” she insists. And I tell her—as I often do during our weekly Sunday crossword sessions—that she is WRONG, WRONG, WRONG.
Even if the ingredients are exactly the same, the technique is not, and that makes all the difference. Meatballs have a beautiful, golden-brown crust on the outside, constrasting with a creamier, luscious center—not unlike arancini. Meatloaf, by contrast, lacks the textural contrast, resulting in a somewhat mushy, unpleasant mouthfeel.
Speaking of arancini, these meatballs would be absolutely delicious with a cube of mozzarella inserted into the center—but I digress.
In addition to the lovely crust on the outside, these meatballs are full of flavor. Soaking bread in milk is not only an economical way to stretch the meat, but it helps develop a creamy texture and a juiciness to the final product. The addition of Italian parsley and freshly-grated lemon zest really wake up the flavor, making these meatballs something special.
If I want a lighter meal, I will spoon the meatballs and red sauce over a bed of lightly-dressed arugula, but I also love them served traditionally with plenty of spaghetti and grated Parmigiano-Reggiano cheese.
Give these a try, and you will soon see why these are my Favorite Meatballs. This meal is simple, delicious comfort food at its finest.
Favorite Meatballs
Ingredients
- 2 cups (90g) Italian bread, cut into small-to-medium cubes
- 1 cup (235mL) whole milk
- 2 pounds (900g) ground beef
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup (90g) finely grated Parmigiano-Reggiano cheese, plus more for serving.
- Grated zest of 1 lemon
- ⅓ cup (10g) finely chopped Italian parsley
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 recipe Versatile, Everyday Red Sauce, Red Sauce with Hidden Vegetables (Italian sausage omitted), or prepared marinara sauce
Step by Step Instructions
Step 1
- In a large bowl, pour the milk over the bread, and set aside for 10 minutes to soak.Mix the ground beef, eggs, garlic powder, cheese, parsley, lemon zest, salt, pepper, and soaked bread together. You can use your hands, or mix on low speed in a stand mixer just until combined (do not overmix).
Step 2
- You can cook the meatballs by browning them on the stovetop in olive oil, or broiling them in the oven. I opt for the latter, to avoid messy stovetop splatter.If you plan to broil, heat your oven to broil (high) now, and set your oven rack to about 5 inches (12cm) below the heating element.
Step 3
- Form the meat into medium-sized meatballs (1 ½ ounces or 50g each). I like to cover a sheet pan with heavy-duty foil, and place the meat on a broiler pan above the foil so that the grease will drain off.
Step 4
- Broil for 5-7 minutes or until well-browned, then turn and broil for 5-7 minutes on the opposite side.
Step 5
- Add the meatballs to the red sauce and simmer for 20-30 minutes. You can serve the meatballs on their own, over dressed arugula, or with pasta. Serve topped with freshly-grated Parmigiano-Reggiano cheese and fresh basil or parsley.
Beverage Pairing
By: Olivia
With really classic meatballs like these, you cannot go wrong with some classic Italian red wines. Grab a Montepulciano, Barbera, Nero d’Avola, or Primitivo (also known as Zinfandel). These medium-bodied wines will complement the meatballs and red sauce very well! You can also use this meal to explore Sangiovese. You’ll find that grape in more than just Chianti, so consider grabbing Brunello di Montalcino, Vino Nobile di Montepulciano, or Montefalco Rosso to play with the pairing a bit more.
