Next, it’s time to shape your meatballs! I usually scoop about two tablespoons of the mixture and roll it into a ball, placing them on a parchment-lined baking sheet for easy cleanup. This recipe yields about 20 meatballs, perfect for sharing delicious meals throughout the week. Once all the meatballs are formed, you can either bake them in the preheated oven for about 20-25 minutes or, if you prefer a golden crust, you can pan-fry them in a bit of oil for about 5-7 minutes on each side before transferring them to the oven.
While your meatballs are baking, I love to warm up a jar of marinara sauce on the stove. The smell of the sauce simmering perfectly complements the aroma of the meatballs cooking away in the oven. Once your meatballs are cooked through, grab them from the oven and gently add them to the warmed marinara sauce. Let them simmer together on low heat for an additional 5-10 minutes to absorb all those delicious flavors before serving. I promise you; the end result is divine!
Pro Tips for Best Results
When I first started making meatballs, I experimented with different types of bread. I found that using fresh Italian bread crumbs yields a fluffier texture compared to dry ones. So if you’re up for it, I really recommend making your own crumbs! Just toast some bread and pulse it in a food processor for a perfect consistency.
Another tip I’ve discovered is about seasoning. Don’t hesitate to taste a small piece of your meatball mixture before cooking. That way, you can adjust the salt and seasoning to ensure they are flavorful. Combines flavor with seasoning is crucial, and since this is your meal, you should love every bite.
Lastly, I always make a double batch when I prep these meatballs. They freeze exceptionally well, and trust me, there are days when having these little gems on hand for a quick dinner feels like winning the lottery!
Common Mistakes to Avoid
One common mistake I initially made was using too much breading. The bread does add a great texture, but too much can make your meatballs dry. Now I stick to the recommended amount, and the moisture from the meats balances everything perfectly. (See the next page below to continue…)