This foolproof meatball recipe makes enough to stash away for another day.
Keep reading for our expert tips on how to shape them, ingredient substitutions and more!
Line 2 large rimmed baking sheets with foil and coat with cooking spray.
Photo:Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
Add 1 1/2 pounds beef and 1 1/2 pounds pork.
Mix gently with your hands until just combined (do not overmix).
Using a generous 2 tablespoons each, shape into 48 meatballs.
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
Place 1 inch apart on the prepared baking sheets.
Bake the meatballs until an instant-read thermometer inserted in the center registers 165F, about 15 minutes.
Meatball Pesto & Gnocchi Bake
Cook 1 lb.
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
gnocchi in 1 Tbsp.
olive oil in a large broiler-safe skillet over medium heat until starting to brown, about 5 minutes.
Add 18 meatballs and 1/3 cup each pesto, ricotta and water; stir until well-coated.
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
Spread the mixture into an even layer and top with 1/4 cup grated Parmesan cheese and 3 Tbsp.
Broil on high until golden brown, 1 to 2 minutes.
(Serves 6)
Meatball Stuffed Shells
Cook 18 jumbo pasta shells in boiling water.
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
Spread 1 cup marinara sauce in a 9-by-13-inch baking dish.
Stuff 1 meatball and 1 Tbsp.
of the ricotta mixture into each shell; arrange in the baking dish, open-side up.
Top with 1 cup sauce and 1/4 cup Parmesan.
Bake at 375F until the sauce is bubbly, about 30 minutes.
Uncover; bake for 10 minutes more.
Slowly whisk in 1 cup cornmeal and reduce heat to maintain a simmer.
Cook, stirring occasionally, until the polenta is thickened and tender, about 20 minutes.
Stir in 1 1/4 cups shredded sharp Cheddar cheese, 4 sliced scallions, 1 Tbsp.
butter and 1/4 tsp.
each salt and pepper.
Serve 16 hot meatballs over the polenta.
Store the balls in the refrigerator.
Frequently Asked Questions
Yes, freshly grated cheese can make a difference.
Additionally, the cheese is likely to taste better.
There are many ways to cook meatballs.
After baking the meatballs, allow them to cool completely.
Once the meatballs are frozen, transfer them to an airtight container.
Freeze the meatballs for up to 3 months.
Reheat from frozen in a 350F oven for about 25 minutes.
it’s possible for you to store meatballs in the refrigerator for up to 5 days.
The method for reheating depends on how you’re using them.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
