What is more kid friendly than homemade meatballs? Covered in sauce and served with pasta or stuffed into a roll and topped with cheese, my kids can’t get enough!
Mr. Man’s birthday was back in June and we have a tradition in our family that you get to decide what to have for supper. In the past it’s been pizza, carbonara, tacos, but this time all he really wanted were meatball heroes just like the ones he had at school.
It would have been easy to grab some unrecognizable frozen balls from the grocery store, but they are often tasteless and I always wonder what type of ‘meat’ is really used in making these. Homemade meatballs are simple to make and take less time than you imagine. I start with three different types of ground meat, beef, pork and veal. Ground beef makes up the majority of the mix, ground pork lends some fat and flavor and ground veal helps to add in tenderness.
I don’t always make them veal. It can be on the expensive side and I can’t always find it either. I’ve learned that if I go to the grocery store on Monday or Tuesday, they often have ‘managers special’ on things that didn’t sell over the weekend. Typically, there is nothing wrong with the product, it just needs to be used that day, or placed into the freezer. It’s then when I grab a few packages of veal at a reasonable price. I bring it home and repackage into half pound packages and place them right into the freezer. If you can’t find, or take issue with veal, simple use double the amount of pork. No harm, no foul.
Next up is some onion and garlic and lots of flavorful seasonings. Everything is bound together with eggs and bread that has been softened in milk. Breadcrumbs are fine to use and work well, but using milk soaked bread helps to keep these meatballs moist and I tend to prefer it. Everything gets mixed together quickly, just like when making meatloaf, you don’t want to overwork your meat because it can make it tough.
Shape your meatballs as big or as small as you want them. I like to use a large cookie scoop, ensuring that each meatball is same size and they all cook at same time. You can bake these in an oven or pan fry them. Heck you can even deep fry them if you choose! Once cooked, add them into your favorite sauce and enjoy them however you’d like.
For Mr. Man’s birthday, we simmered these homemade meatballs in tomato sauce before nestling them inside mini hero rolls and topping with mozzarella cheese. They were a big hit and quickly devoured.
These homemade meatballs are also freezer friendly. After cooking, let them cool and place on a tray with a bit of space in between each one. Place the tray into the freezer for an hour or two so that they are partially frozen before transferring them into freezer safe storage. They prevents them from sticking together allowing you to pull out however many you need. To heat, simmer them in your favorite sauce, right from the freezer or toss them back into a 350 oven until heated through.
As always I would love to know your thoughts. Leave a comment below or if you make Homemade Meatballs take a picture and post it to Instagram! Make sure to tag me @MosesFamilyTable