Who doesn’t love a great meatball?! Perfect little rounded balls of meat and cheese and bread and seasonings can be simmered in a rich tomato or marinara sauce served over a heaping plate of pasta.
They can be served on a soft Italian roll smothered in melted mozzarella or provolone cheese.
They can be made into great party appetizers when simmered in a sauce of grape jelly or cranberries and chili sauce and eaten from tasseled toothpicks.
They can even be simmered in a cream and beef Swedish Meatball broth served over buttery egg noodles or eaten just as is from a fork for a tiny delectable delight.
Sometimes I just crave a nice plateful of spaghetti and meatballs. When I do, this is my go-to best-ever perfect meatball recipe. I’ve been known to substitute veal for the turkey or simply divide the recipe’s meats half and half with beef and pork. It just depends on what I have on hand.
This week’s had turkey, beef, and sausage simmered in a spicy Puttanesca Sauce filled with chunky tomatoes, black and kalamata olives, capers, onions and garlic. (Trader Joes’s makes a great base sauce that I “doctor up.”) I served it atop whole wheat thin spaghetti, and we sprinkled with fresh, salty shaved Parmesan cheese.
If you are looking for the best-ever, perfect meatball recipe (that is baked, not fried) – look no further. Here it is!
Best Ever Meatballs
- 1 lb ground turkey
- 1 lb lean ground beef
- 1 lb ground Italian pork sausage
- 3 cloves garlic, minced
- 2 large eggs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup freshly grated Parmesan cheese
- 2 Tbsp dried parsley
- 2 cups Italian seasoned bread crumbs
- 1 1/2 cups tap water
Preheat oven to 425 degrees F.
Combine ground turkey, ground beef and sausage in a large bowl. Add minced garlic, eggs, salt, pepper, cheese, and parsley. Combine thoroughly. Add bread crumbs and water, and combine well using your hands.
Shape into meatballs. You can make whatever size you like, but I make mine about 1 inch in diameter.
Line meatballs in a single layer on a baking stone (I love to use my Pampered Chef Stoneware Bar Pan) or any other shallow baking pan with sides.
Bake for approximately 20 minutes until browned and cooked through.
If you are making with sauce for spaghetti and meatballs, add fully cooked meatballs to sauce and simmer for several hours.
Leftovers make great meatball hoagies when served on fresh Italian rolls and topped with mozzarella or provolone cheese.
You can also use as cocktail meatballs by simmering in a sauce made from 1 32-oz jar of grape jelly or 2 cans of Jellied Cranberry Sauce and 2 12-oz jars of Chili Sauce.
No matter what sauce you like (or don’t) with your meatballs, this recipe will provide you with the best-ever perfect meatball.
Cheers & Hugs,