15 Best Meatball Recipes (2024)

FAQs

What is the secret of a tender meatball? ›

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

The Key to Tender Meatballs

Here, we're soaking fresh or dried breadcrumbs in a little milk until the bread becomes soggy, then mixing that right into the meat. This binder (aka panade) helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough.

An egg is usually a good start, as that can help with the tenderness and texture, but the king of meatball binders is breadcrumbs soaked in milk (also known as a panade). Soaking the breadcrumbs first makes them pliable and soggy, which allows them to easily and evenly mix into the ground meat.

Baked Meatball Recipe FAQ

You can check the internal temperature of your meat with an instant-read thermometer. Ground beef is cooked when it reaches an internal temp of 155°F. Should you cover meatballs with foil when baking? We recommend leaving the pan uncovered.

You can brown meatballs in the oven or in a skillet. For the crispiest exterior, use a heavy skillet with hot oil. You can finish cooking in a simmering sauce or the oven.

Neither method is better, but it is important to note that they produce different results. Baking meatballs can result in a slightly drier texture, which leads to a crispier texture outside. While pan-frying demands more attention, to ensure you don't burn them.

A traditional size for this sort of meatball is 2 to 3 inches across, but you can make them any size you want. Once you roll the meatball in your hands, roll it in the flour to give it a good coating. Set each one on a baking sheet as you work.

Is it OK to cook meatballs in sauce? ›

The first part of cooking will be done in frying oil but to finish the meatballs the right way, you will need to cook them in a sauce. Check out our Sunday Sauce recipe if you're looking for a recipe to make a homemade sauce. Otherwise, grab your favorite jar of tomato sauce.

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.

This process allows the baking soda to neutralize acid on the surface of the meat, resulting in less toughness and a cooked meat that is juicy on the inside while remaining crispy on the outside. Note: Some cuts of meat may take longer to soak in the baking soda to fully tenderize.

Some recipes also call for taking slices of bread, cutting the crusts off and soaking them in milk for several minutes. Once the bread is soaked, you squeeze out as much of the milk as you can. What soaking the bread does is add moisture to the meatball as well as bread for a binder.

Use a mix of ground meats

Lean ground meats like ground sirloin, chicken, and turkey breast tend to dry out and make meatballs tough. I like to use equal parts ground beef chuck and ground pork.

Tenderizing the Meat:

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

To make your meatballs softer, add a little liquid such as milk or applesauce or tomato sauce. To make your meatballs firmer, add more breadcrumbs. Run another taste test after each adjustment. Once the meatballs are how you want them, you're ready to start shaping.

You only need a small amount of egg – it's there only to help the cooked meatball retain its shape, and shouldn't detract from the meat's flavour or texture. Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry.