The BEST Meatballs EVER

This title of this post is not even slightly an overstatement in any way whatsoever. In fact, it’s an understatement. These are better than the best. They’re glorious. Two-ish years ago, Food Network Magazine published a meatball issue, including a pull-out booklet with 50 different meatball recipes. I planned to try all 50, but I only made these, and I’ve only made these ever since. Every time I make meatballs. It starts and ends with these perfect meatballs. (If you want to see the 50 meatball recipes feature, it’s right here.) These meatballs are so easy and quick to pull off (easy to make with little helpers, too – lots of steps that are so doable for tiny sous chefs), and so outrageously loaded with balance and depth of flavor, that I can’t imagine a single excuse anyone could come up with that would make it reasonable not to make these. No excuse people. These are the best meatballs ever. EVER. Here you go.

WHAT YOU NEEDmeatballs4
* 1lb ground beef
* 1/2C grated Parmesan cheese
* 1/4C seasoned breadcrumbs
* 1/4C chopped Italian parsley
* 1/4C milk
* 1 egg
* 2 grated garlic cloves (or 2t garlic paste, which you can get in a tube in the produce section of you regular old grocery store)
* 1t kosher salt
* 1/2t ground black pepper

WHAT TO DO
Preheat the oven to 450F. Lightly spray a baking sheet with non-stick spray and set aside.

Carefully mix all of the ingredients together by hand until completely combined. Form into 1 1/2-2 inch balls. Place them on the prepared baking sheet and bake 15 minutes.

meatballs1

Take the perfectly baked meatballs out of the oven and try not to pass out from the aroma that comes with this step. YOU’RE GOING TO PASS OUT IT’S SO GOOD. Add the meatballs to a medium-sized pot and cover with a jar of your favorite tomato sauce and simmer 10 minutes until the sauce is all warmed through and steamy.

Serve over rice or pasta, in a sub with melty smokey provolone cheese, or just plain because WHOA. The BEST meatballs EVER. EVER. I literally just had these for dinner and writing about them is making me want to eat them again. They are so good. Mangia, people. Mangia these right up!

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