After pretty much doing all the cooking for our household the past 25 years, having my husband change gears and work from home has made a HUGE difference in the kitchen. I truly had no idea he was such a good cook. I mean, I knew he could make a good chicken soup, but beyond that, he pretty much never stepped foot in the kitchen unless it was to pour himself a bowl of cereal. 😉
Oh how the times are changing. These days, that husband of mine is doing the majority of the cooking, and you know what? I’m really enjoying it. This getting older bit, it has it’s perks.
This recipe he has perfected for homemade meatballs with Parmesan cheese, I do believe, is the best recipe my husband has come up with so far. I think once you try these seriously moist meatballs, you’ll find a place for them in your recipe box.
Recipe for Homemade Meatballs with Parmesan
Ingredients
1 lb. 93% lean ground beef
1 cup dried bread crumbs
3/4 cup diced yellow onion
1/2 cup milk
1 large egg beaten
1/4 cup fresh parsley leaves, minced
3/4 tsp. salt
1 tsp. garlic powder
1/2 tsp. ground black pepper
1/4 cup Parmesan cheese, grated
Instructions
Preheat oven to 350F
In a large bowl, add the beef, bread crumbs, onion, milk, egg, parsley, salt, garlic powder, ground pepper and cheese. Gently mix the ingredients together by hand until well combined.
Using a 3 tablespoon cookie scoop, scoop the meatball mixture out of the bowl and round the meat into uniform sized meatballs. Place the meatballs on a lined 9 x 13 pan {the HH likes to use foil} and bake the meatballs for about 50 minutes, or until an instant-read thermometer inserted into center registers 160°F. Turn the meatballs at the 30 and 40 minute mark to prevent excessive browning on one side.
Let the meatballs rest for about 5 minutes before adding sauce and serving. Extras, if there are any can be popped in the freezer to use at a later date. This recipe make 9 – 10 good sized meatballs.
Connie says
Thank you for posting the meatball recipe. They look delicious! I’m going to make them soon.
Claudia A Uccello says
I have several I think, improvements. 1st I use a mix of meats beef,pork and veal. 2nd saute the onions. before adding them to the mix and use flavored bread crumbs also add some Italian seasoning about 1-2 tsp. As you can tell I’m Italian and have been making and perfecting my meatballs for 50 years!!
Deborah says
You can make a lot of these and freeze some. Be sure to vacuum pack if possible. Then when your ready for meatballs, thaw and use as needed. I love doing this.
Wanda Verducci says
FYI, I have been freezing meatballs for years. To save time, just take them straight from the freezer to a dutch oven and sauce. Simmer or on low for 30 minutes and you’re good to go. No need to thaw.
Lana says
They look wonderful and now I have an excuse to buy a 3 T scoop! I have 1,2 and 4 T and use them constantly so I am sure I need another!
Jennifer Jo says
Lemon zest is a delicious additon, too.
Now I want meatballs!
Jennifer says
We make very similar meatballs! I think I use 2eggs, no milk, and 1/2c Parmesan. I sauté the onions because I’ve had some batches be too oniony otherwise. And if I use garlic (fresh) I sauté that too, for a minute.
Glad your husband found his inner chef! And glad you guys love your meatballs.
Lunch Lady says
I’m hungry.
Joyce Derhousoff Tucker says
When I make meatballs, I soak two slices of bread in milk (if including the crust, I soak for a good half hour to thoroughly soften the bread). I then squeeze the excess moisture from the milky mush, mixing this paste into the meat mixture.. I do this in place of the breadcrumbs and milk.. I find this makes for a much more tender meatball. I got this tip from PBS Christopher Kimball’s Milk Street program.
Kerri Adams says
I use same recipe minus the milk and onion. I cook mine right in the sauce. So good!!!
Kim says
If you cook in the sauce how long do you let them cook? I would love to try these!!
Kerri Adams says
I just put sauce in crockpot and plop in meatballs and let them cook. Low probably 6 hr. or high 4 hr. We like a very plain sauce so I just use a couple of 28 oz size Pastene Kitchen Ready tomatoes and half can tomato paste and maybe 1/2 jar of prepared spaghetti sauce if I have it around. Salt and pepper. The meatballs season the sauce nicely. My picky kids LOVE them.
Teri says
Those look so yummy. Is there a recipe for the sauce?
Jillbert says
I just made these today. Alas, I forgot to add the egg (whoops!) so they are a little fragile but oh so delicious!
Emily Decker says
I’m going to make these this week! Do you have a recipe you like for the sauce? Might as well make the meal an entirely Mavis experience!
Debi says
They look delicious! My daughter makes parmesan meatballs but she uses 3 lbs of meat and they eat them with spaghetti, plain as the main dish, as a sub, and my favorite way…. cold!
Kathy says
Made these today. I doubled the recipe and used a smaller cookie scoop (maybe 2 tablespoon?) and they turned out great. My significant other is very picky but he sampled one while they were cooling and said it was good! Thank you so much for the recipe!
Mavis Butterfield says
Awesome. I’ll tell the HH.