These yummy meatballs are fast, easy and go great with spaghetti and tomato sauce! Your recipe made them well-seasoned, crispy outside, totally meat-like (which I don’t need but it was almost weird rolling them. Add the remaining ingredients and continue to pulse until you have the texture of coarse breadcrumbs. Also took advice to double the recipe and freeze extra meatballs for another time!
A little yogurt or buttermilk thinned with water also makes a handy stand-in for the milk. I usually make meatball sandwiches out of them but they’re just as good with spaghetti or by themselves. Baked Meatballs that are some of the best ever meatballs in the history of all meatballs!
Tip #2: If you have a leftover piece of rind from the Parmesan, let it simmer in the crock pot with the marinara sauce or save for another soup recipe. Thirdly, unless you dice the onion very, very finely, there is a tendency for the onion to affect how well the meatball holds together.
This may sound silly but, in the moment when Jenny added ketchup to her meatball mix, it became crystal clear that there’s wisdom in every kind of from-scratch cooking. It’s the most chopped garlic I have ever added to any meatball recipe and that really makes it great!!
The most common way we enjoy them is in my Oven Baked Meatball Sandwiches — which are super easy. I have tried many meatball recipes, so I have no doubt that this one will be stellar…and that’s even before tasting it! Some people feel there should be grated onion in the meatball mixture itself, while others prefer to dice the onion and fry it separately.