Traditional Beef Meatball Recipe is something that makes you feel so satisfied and full.
Enjoy the classic Italian flavors of our traditional beef meatball recipe. Made with beef, garlic, Parmesan cheese, parsley, and egg, these delicious meatballs will be a hit at your next dinner party. Get the recipe now and start cooking!
Few foods are as satisfying as a good plate of meatballs in tomato sauce, and much better if they are handmade and cooked by your mother.
We typically ate meals like these as a family on Sundays, and there was always plenty left over to eat another time throughout the week. We’re talking about a satisfying lunch that’s good for everyone. We’re discussing one of the best homemade dishes there is.
My mother’s recipe for homemade meatballs in sauce takes me back to my early years. One of those lunches you remember from when you were young and kept asking your mother about every other day.
My grandma showed me how to make these meatballs in a casserole or sauce, and she said the recipe is great the way it is.
Due to the number of veggies they include, they are sometimes referred to as “gardener meatballs” in some regions. As the entire family shared the casserole, I always received 4 meatballs and a large number of French fries. Its flavor is strong, a combination of all the memories of how my grandma made meatballs.
INGREDIENTS
- 500 gr of minced chicken meat
- ½ onion
- ½ cup of potato starch
- 1 large egg
- 1 clove garlic
- ½ teaspoon of honey
- 1 teaspoon soy sauce
- 1 teaspoon sake
- ½ teaspoon of salt
- Sunflower oil
Ingredients for the sauce
- 1 tablespoon brown sugar
- 2 tablespoons of soy sauce
- 2 tablespoons of water
- Sesame seeds
How to Make Traditional Beef Meatball Recipe
STEP 1
Combine the previously finely chopped onion and garlic with the minced chicken in a large bowl.
STEP 2
Half a cup of potato starch, one teaspoon of soy sauce, another of sake, one cup of honey, and one cup of salt should be combined. Use your hands to thoroughly incorporate all the components into the mixture.
STEP 3
We now wrap the container in film and place it in the refrigerator to chill for 30 minutes. Then we remove it and use a spoon to start preparing the meatballs. As we prepare them, we place the small bits in a bowl and reserve them before we round them with our hands.
STEP 4
The meatballs will be fried until they are golden brown on all sides in a sizable frying pan that has been filled with plenty of olive oil and heated to medium heat.
STEP 5
In order to remove extra fat, we transfer them to a source with absorbent paper after extracting them.
STEP 6
The ingredients for the sauce are now added to another pan; over low heat, combine two tablespoons of water, two more soy sauce, and one tablespoon of brown sugar. Stir well.
STEP 7
When it’s hot, we add all the meatballs, toss them to coat them in sauce, let them cook for a few minutes, and then remove them from the pan.
FAQS
What is the secret to meatballs?
A particularly nice meatball has roughly 50% meat and 50% breadcrumbs. The key ingredient that gives the combination its lightness is day-old bread that has been soaked in milk or water. Too much time spent cooking beef, hog, or veal results in harsher food.
Is milk or egg better for meatballs?
Many people mistakenly believe that eggs contribute moisture, but in reality, their function is to hold the meat, breadcrumbs, cheese, and herbs together.
Is egg used in meatballs?
A small amount of egg is all that is required; its purpose is to aid in the cooked meatball’s ability to maintain its shape and has no bearing on the taste or texture of the meat. Moreover, filler elements like flour or breadcrumbs are crucial since they prevent the meatballs from drying out.
What holds meatballs together?
Add a beaten egg, but only a little bit. Only a small amount of egg is required because it only serves to bind the ingredients. For one pound of minced meat, one tiny egg will be enough.
If you’re on an egg-free diet, another option is to soak fresh bread in milk and squeeze out any extra milk before using it as a binder.
Is it better to fry or bake meatballs?
As you are scorching the outside under the broiler in your oven, baking them adds a bit more flavor to the meatballs without adding any extra oil.
Do meatballs contain onions?
A meatball is just ground meat that has been shaped into a ball; occasionally, additional ingredients such as bread crumbs, minced onion, eggs, butter, and salt are also used. Cooking methods for meatballs include frying, baking, steaming, or braising in sauce.
Should you boil meatballs first?
The meatballs would be more thoroughly cooked and their shape would be established by boiling, but the flavor would be greatly diminished. It would be better to bake them to complete cooking.
What are halal meatballs made of?
Pure beef is used to make the flavorful, Halal Midamar Meatballs. Every 1-ounce Halal meatball is perfectly seasoned and baked.
Which country invented meatballs?
The first meatball, according to several sources, was created in ancient Iran, however, food experts dispute this.
Yet, as the Persians engaged in trade with their neighbors and shared commodities and information, these meatballs, known as kofta, gained popularity and provided inspiration for other cuisines.
How do you know when meatballs are cooked enough?
Meatballs are prepared when the interiors are well cooked, the exteriors are browned (whether baking or pan-frying), and an instant-read thermometer reads 165°F in the center.