Hey there! Me again, back in the kitchen as usual! Sometimes I feel like I live here…Anyway, one of my most requested recipes is for meatballs, so buckle up because we’re going to be making delicious homemade meatballs for this blog!

 

These are delicious, easy, and most important (to me anyway) is that they aren’t dry! I HATE dry meatballs, so I’ve come up with my own recipe that prevents your meatballs from drying out and choking you with every bite. Holla! 🙌🏼

 

So let’s start from the top with the recipe:

Homemade Meatballs

1lb Ground Beef/Chuck

1/2 C PANKO bread crumbs

1 egg

2 TBSP milk

1TBSP sour cream

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp basil

1 tsp parsley

1/2 tsp salt

 

If you know me, or you’ve followed my Instagram for a while, you know that I am SO bad at measuring stuff. I rarely do it. These are all guesstimates as to how much I use of each, so if it seems too dry, add a little more sour cream to it. If it looks too wet, add more bread crumbs! Easy fixes, but it is important to have the right consistency so the meatballs stay together while cooking.

 

To start, heat the oven to 425 degrees.

 

Next, put everything into a mixing bowl EXCEPT the meat. You want the bread crumbs to soak up all the moisture before you mix the meat in. Just stir the ingredients together and let it sit for 5ish minutes until you can tell the breadcrumbs have soaked up the moisture. (If you don’t have panko crumbs, regular will do, you will just let it sit longer). I forgot to pick up sour cream at the store this time, but that is my super awesome secret to keeping meatballs from drying out!

Once the moisture is absorbed, you will add the meat and mix it all by hand. Get those hands dirty! By using your hands, you are able to incorporate the ingredients better, assuring each meatball will have lots of flavor and won’t fall apart. You will want the meat to be able to roll into a ball and stay semi round without losing it’s shape. If it seems a little too wet/soggy, add some bread crumbs again and wait until they soak up the extra moisture to try and roll the meatballs.

You will now roll them into 1-1 1/2″ balls and either place them on a foil covered pan (for easy clean up) or inside a dutch oven/oven safe pan if you have saucy plans for them later 😉 You can make the meatballs bigger or smaller, but 1-1 1/2″ meatballs are a pretty good size for everything. Personally, I don’t care if they touch, as you can see. After they are cooked, they come apart just fine and it doesn’t affect them at all.

Place them in the pre-heated oven and bake for 18-20 minutes until done. If you plan to put them into a sauce, I recommend cooking for 18 minutes so they don’t overcook in the sauce. Take out of the oven and voila! Meatballs! These can be used for meatball subs, you can use them for spaghetti, meatballs and rice, you can even freeze them! If you don’t want them for a more “Italian” style meatball, just leave out the basil and they’re good for tons of other things as well.

I hope you enjoy my twist on tasty homemade meatballs! Leave any questions in the comments section below and let me know how they turn out! ❤️ See you soon!

-Lauren B.