Homemade Meatballs on the stove

These Homemade Meatballs are a timeless classic, perfect for a cozy family dinner or a hearty gathering. Slow-cooked on the stove for 8 to 10 hours, these meatballs become incredibly tender and flavorful, soaking up the rich essence of your favorite sauce.

With a mix of ground beef, fresh herbs, and just the right seasonings, they offer a comforting taste that evokes memories of home-cooked meals. Whether served with spaghetti, in a meatball sub, or as a delightful appetizer, these meatballs are sure to impress and satisfy!

Homemade Meatballs on the stove

Ingredients:

1 lb ground beef (or a mix of beef and pork)

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup chopped fresh parsley (or 2 tbsp dried)

1/4 cup milk

1 egg

2 cloves garlic, minced

1 tsp onion powder

1 tsp Italian seasoning

Salt and pepper, to taste

Olive oil (for frying)

Instructions:

Prepare the Mixture:

In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, milk, egg, minced garlic, onion powder, Italian seasoning, salt, and pepper. Mix until just combined—don’t overwork the meat.

Shape the Meatballs:

Roll the mixture into golf ball-sized meatballs, about 1 to 1.5 inches in diameter.

Place them on a baking sheet or plate.

Brown the Meatballs:

In a large skillet, heat a couple of tablespoons of olive oil over medium heat.

Once hot, add the meatballs in batches, making sure not to overcrowd the pan.

Brown on all sides, about 5-7 minutes.

Remove and set aside.

Simmer:

After browning, reduce the heat to low.

Return the meatballs to the skillet and add your favorite sauce (like marinara or a simple tomato sauce) to cover them.

Cover the skillet and let them simmer on low heat for 8 to 10 hours.

Stir occasionally to prevent sticking.

Serve:

Once cooked, serve the meatballs with spaghetti, on a sub roll for meatball sandwiches, or as an appetizer with toothpicks.

Garnish with extra parsley and Parmesan if desired.

Enjoy your tender and flavorful homemade meatballs!

Notes:

Meat Selection:

You can use a mix of ground beef and pork for extra flavor and moisture. For a leaner option, ground turkey or chicken works well too, but they may require additional seasoning to enhance flavor.

Breadcrumb Choices:

Use plain or Italian-seasoned breadcrumbs. You can also substitute with panko for a lighter texture. For a gluten-free option, use gluten-free breadcrumbs or crushed oats.

Herbs and Spices:

Feel free to experiment with different herbs or spices, such as basil, oregano, or crushed red pepper flakes for a bit of heat.

Cooking Time:

While the recipe calls for 8 to 10 hours of simmering, you can also cook the meatballs for a shorter time (around 1-2 hours) if you’re pressed for time. Just ensure they reach an internal temperature of 160°F (71°C).

Sauce Options:

These meatballs pair wonderfully with marinara, barbecue sauce, or even a creamy mushroom sauce. Adjust the simmering time based on the sauce used.

Make Ahead:

Meatballs can be prepared in advance and frozen. Shape them and place on a baking sheet to freeze individually, then transfer to a bag for long-term storage. Thaw before cooking.

Serving Suggestions:

Serve the meatballs with spaghetti, in sandwiches, or as a standalone appetizer with toothpicks and dipping sauces. They also make great toppings for pizza!

Nutrition Information:

YIELDS: 20 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat?

Yes! You can substitute ground beef with ground turkey, chicken, or even pork.

Just keep in mind that leaner meats may need extra seasoning for flavor.

How can I make the meatballs more flavorful?

Adding herbs, spices, and aromatics like garlic and onion can enhance the flavor.

You can also incorporate grated cheese or Worcestershire sauce for added depth.

What if I don’t have breadcrumbs?

If you don’t have breadcrumbs, you can use crushed crackers, oats, or even cooked rice as a substitute.

Just ensure the texture is similar to help bind the meatballs.

Can I make these meatballs ahead of time?

Absolutely! You can prepare and shape the meatballs in advance, then refrigerate them for up to 24 hours or freeze them for longer storage.

Just cook them from frozen if needed.

What’s the best way to store leftovers?

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.

They can also be frozen for up to 3 months.

Reheat in the oven or stovetop before serving.

How do I know when the meatballs are fully cooked?

The best way to check is to use a meat thermometer.

Meatballs should reach an internal temperature of 160°F (71°C).

Alternatively, cut one open to ensure it’s no longer pink in the center.

Can I bake the meatballs instead of cooking them on the stove?

Yes! You can bake the meatballs in a preheated oven at 400°F (200°C) for about 20-25 minutes.

This method can give them a nice crust while keeping them juicy inside.

What should I do if the meatballs are falling apart?

If your meatballs are too crumbly, try adding a bit more binder, like breadcrumbs or an additional egg.

Also, make sure the mixture isn’t overmixed, as that can make them tough.

Can I freeze uncooked meatballs?

Yes! Shape the meatballs and place them on a baking sheet to freeze individually.

Once frozen, transfer them to a freezer bag.

They can be cooked directly from frozen; just increase the cooking time.

What sauces pair well with these meatballs?

These meatballs go great with marinara, barbecue sauce, or a creamy sauce.

You can simmer them in your sauce of choice after browning to enhance their flavor even further.