Surely every omnivore loves meatballs, the classic simply mixed and seasoned meat dish that naturally lends itself to a specific craving every now and again. This recipe takes less then 10 minutes to prep and results in a super tender, flavorful ball with a slightly crusty exterior and always goes down well with a crowd.
I’ve used a simple 80/20 ground beef here but feel free to substitute some pork mince, lamb, turkey, chicken, veal, buffalo or a combination! It’s all fair game. Meatballs freeze very well so don’t worry that this produces 24 of them – to cook from frozen just bake in the oven for 10 to 15 minutes or put directly in a simmering sauce until they are thoroughly cooked, around 15 to 20 minutes.
I served these with a classic sauce and pasta but it works equally well in many settings; meatball sandwich, over mashed or baked potatoes, meatball lasagne, mac and cheese meatballs, or how about a meat feast pizza tonight!
Easy Perfect Meatballs
A classic staple in both England and the US, meatballs are the perfect simple comfort food. This recipe breaks the rules by using a food processor but don't judge until you try it. These meatballs end up with a crisp exterior and a beautifully tender center.
Assemble your ingredients.
Preheat the oven to 350F.
Throw everything in the food processor except the Parmesan! Blitz it thoroughly for around a minute. You will probably need to stop a couple of times to push the ingredients together - don't forget to turn off the processor!
The texture of the meatballs will be wetter than you would expect but don't worry about it.
Line a baking tray with foil and use a spray oil or a little olive oil to it to prevent the meatballs sticking.
Using your hands, form 24 golf ball sized meatballs and place them on the baking tray. This is messy but it will work.
I added a few crumbles of feta cheese to a couple of the meatballs to give a pleasant surprise to the lucky recipients...
Bake near the top of the oven for 35 minutes, turning once half way through. There will be a lot of fat released and I like to use a kitchen towel to remove some of it when turning the meatballs. Don't get too carried away though as the fat is the reason for the tenderness of the results.
Serve anyway you want. I used a great pomodoro from Orti d'Italia straight from the jar. Just place the meatballs in the simmering sauce for 5 minutes.
Add as much parmesan as you want...
Served over your choice of pasta (I used Pastificio Di Marlino linguine) with extra Parmesan as desired! Job done!
- Doubling this recipe: This recipe can easily be doubled for a crowd.
- Storage of leftovers: Store your leftover meatballs, either on their own or in a sauce, in a covered container in the refrigerator for up to a week. To reheat, add to a saucepan over low heat or in the microwave.
- Freezing cooked meatballs: Let the cooked meatballs cool completely, then transfer to a freezer container or bag. Freeze for up to 3 months. Frozen meatballs can be thawed overnight or reheated directly from the freezer. Reheat meatballs in a simmering sauce for 15 to 20 minutes or in a warm oven (325F) for 10 to 15 minutes.
If you try this one out, please send us a photo or feel free to add any suggestions or substitutions in the comments!