Description
These simple homemade meatballs combine ground beef and chicken for a balanced flavor. Coated with breadcrumbs, herbs, and spices, they are first seared in olive oil and then baked to juicy perfection, making a versatile dish perfect for pasta, sandwiches, or as a savory snack.
Ingredients
Scale
Meatball Mixture
- 1 pound Ground Beef and Ground Chicken (Combination for balanced flavor)
- 1/2 cup Breadcrumbs (Helps bind the meatballs)
- 1 large Egg (Acts as a binding agent)
- 2 cloves Garlic (Minced for flavor)
- 1/4 cup Onion (Finely chopped)
- 2 tablespoons Parsley (Freshly chopped)
- 1 teaspoon Salt (To taste)
- 1/2 teaspoon Black Pepper (To taste)
Cooking
- 2 tablespoons Olive Oil (For sautéing)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs after searing.
- Combine Meat: In a large mixing bowl, add the ground beef and chicken to create the base of the meatballs.
- Add Breadcrumbs: Incorporate the 1/2 cup of breadcrumbs into the meat mixture to help the meatballs hold together.
- Beat and Add Egg: Crack the egg into a separate bowl, beat it lightly, then add it to the meat mixture as a binder.
- Add Aromatics: Mix in the minced garlic and finely chopped onion to infuse the meatballs with flavor.
- Season and Herb: Add freshly chopped parsley, salt, and black pepper to the bowl and mix all ingredients gently but thoroughly.
- Shape Meatballs: Form the meat mixture into uniform balls about 1 to 1.5 inches in diameter for even cooking.
- Sear Meatballs: Heat olive oil in a skillet over medium heat. Add the meatballs and sear each side for 3-4 minutes until browned to lock in flavor.
- Prepare for Baking: Transfer the browned meatballs onto a baking sheet lined with parchment paper to prevent sticking and facilitate clean-up.
- Bake Meatballs: Bake the meatballs in the preheated oven for 15-20 minutes or until the internal temperature reaches 165°F (75°C), ensuring they are cooked through.
- Rest: Remove the meatballs from the oven and let them rest for a few minutes to allow juices to redistribute.
- Serve: Serve the meatballs with your favorite sauce, over pasta, or inside a sandwich for a hearty meal.
Notes
- Use a meat thermometer to confirm the internal temperature reaches 165°F (75°C) for food safety.
- To make meatballs more tender, do not overmix the meat mixture.
- You can substitute ground poultry with all beef or all chicken based on preference.
- Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Serving suggestions include tomato sauce, marinara, or a creamy mushroom sauce for variation.
