How To Make Meatballs From Scratch
Do you always buy them in the frozen aisle, but secretly wish you knew how to make meatballs from scratch? Don't worry, these are the easy instructions you've been looking for!
Servings: 4 servings
Calories: 218kcal
Equipment
- Stand Mixer
- Baking Sheet
Ingredients
Get your ingredients ready:
- 1 pound ground beef
- 1 onion finely chopped
- ⅓ cup breadcrumbs
- 1 large egg
- 1 teaspoon mustard
- Salt & pepper to taste
Instructions
- Place all ingredients in a large bowl. Using a hand mixer with the dough hooks attached, mix the ingredients together very well.
- Once the mix is kneaded thoroughly, scoop out tablespoon-sized balls of meat. Cup the meat between your palms and roll it into a tight ball. Place the meatballs in a single layer on a lined baking sheet.
Notes
For a large batch:
If you’re multiplying the ingredients (you can scale up as much as you like, but I wouldn’t recommend making more than 5 pounds of meat in one go), it’s easier to knead the meat in a stand mixer with the dough hook attachment.
To freeze raw meatballs:
Wrap the sheet tightly with foil and freeze the meatballs until they’re solid. This will take a couple of hours, depending on the freezer you have.
Then, pack the meatballs into freezer bags in the portion size you usually need. Make sure to label the bags with „homemade raw beef meatballs“ and today's date!
The meatballs keep in the freezer for up to 6 months.
To cook frozen raw meatballs:
Allow the meatballs to thaw in the fridge for 12-24 hours, then cook them as you would freshly made ones.
To freeze cooked meatballs:
Cook the meatballs as instructed below, either in the oven or in a large skillet.
Drain the meatballs on paper towels and place them on clean, freshly lined baking sheets. Allow the meatballs to cool completely.
Once the meatballs are cold, tightly cover the baking sheets with foil. Freeze the meatballs until solid before transferring them to large freezer bags. Make sure to label them with „homemade cooked beef meatballs“ and today's date!
The meatballs keep in the freezer for up to 6 months.
To reheat frozen cooked meatballs:
No need to defrost, simply plop the meatballs into a simmering sauce and cook until the meatballs are fully heated through. I usually do at least 10 minutes.
To cook the meatballs in a skillet:
Heat 1 tablespoon of oil in a large skillet. Add the meatballs and cook until browned from all sides and cooked through, around 6-7 minutes.
If your skillet is not large enough to fit all meatballs in a single layer, cook them in batches.
To bake the meatballs:
Preheat the oven to 425°F.
Drizzle the meatballs with oil and bake them for around 10 minutes. Carefully flip them, then finish baking for another 5-10 minutes or until the meatballs are cooked all the way through.
Nutrition
Serving: 1serving | Calories: 218kcal | Carbohydrates: 9g | Protein: 27g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 111mg | Sodium: 172mg | Potassium: 465mg | Fiber: 1g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 3mg