Homemade Meatballs
Making homemade meatballs is a delightful culinary adventure that brings together tradition, creativity, and the comfort of home-cooked meals.
Whether you're crafting a family recipe passed down through generations or experimenting with new flavors, the process of making meatballs is both rewarding and versatile. These savory spheres can be customized with various meats, spices, and herbs to suit any palate, making them a perfect addition to a wide range of dishes, from classic spaghetti and meatballs to hearty meatball subs. Meatballs are also a great to take to a potluck or serve as an appetizer. When I make them, I like to make a big batch and freeze some to use later. This recipe is a take on my mom's meatloaf recipe. We use 2 pounds of meat, typically they are both ground beef but occasionally my husband wins, and we use 1 pound of ground beef and 1 pound of ground sausage.
Ingredients:
- 2 pounds ground beef (or 1 pound of each ground beef and ground sausage)
- 1 large egg
- salt and pepper to taste
- 2-3 Tbsp. of Italian breadcrumbs (this is your binding agent, so it varies for me each time I make this recipe)
- 2 Tbsp. of Ketchup (I use our home made ketchup)
- 1/2 - 1 Tsp Cayenne Pepper (if you want to add a little kick)
Directions:
- In the mixing bowl combine the ground meat, egg, salt, pepper and ketchup. Mix these ingredients together until well blended. Slowly start adding the breadcrumbs until you reach the consistency you want (the firmer the mixture the better the meatballs tend to stick together during cooking). You can use a scoop to make the meatballs, or I use my hands to shape them and pat them into shape. Place the meatballs into the skillet or the Blackstone on medium heat and I turn them fairly often, so they cook more evenly. Cook until the inside temperature reaches 140 degrees.
Note: I place the lid on the skillet or use a basting cover for the Blackstone. I have found that this helps them cook more evenly.
Items Needed:
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