Description
Grandma’s Meatball Recipe is a classic Italian-American dish featuring tender homemade meatballs simmered gently in a rich marinara sauce. These flavorful meatballs are made with ground chuck, seasoned with aromatic herbs and Parmesan cheese, and cooked slowly in sauce for a moist, comforting meal perfect for family dinners or special occasions.
Ingredients
Scale
Meatballs
- 6 large eggs
- 6 tbsp half-and-half (or heavy cream)
- 1½ cups breadcrumbs
- 1 tbsp dried parsley
- 1 tbsp dried basil
- 1½ tsp dried oregano (or 1 tbsp Italian seasoning)
- 6 tbsp freshly grated Parmesan cheese
- 1½ tsp table salt
- ¾ tsp freshly ground black pepper
- â…› tsp crushed red pepper flakes (optional)
- 3 lbs ground chuck
Sauce and Garnish
- 5-6 quarts marinara sauce
- Chopped fresh basil (optional, for garnish)
Instructions
- Prepare the Breadcrumb Mixture: Beat the eggs lightly in a large mixing bowl using a fork. Add the half-and-half, breadcrumbs, dried parsley, dried basil, dried oregano (or Italian seasoning), freshly grated Parmesan cheese, salt, black pepper, and crushed red pepper flakes if using. Stir everything together until well combined.
- Mix in Ground Chuck: Add the ground chuck to the breadcrumb and egg mixture. Gently mix until the meat is evenly distributed throughout the mixture without overworking it to avoid tough meatballs.
- Shape the Meatballs: Divide the meat mixture into equal portions and roll each gently between your hands to form uniform-sized meatballs.
- Optional Freezing: At this point, you may either proceed to cook the meatballs immediately or freeze them raw for later use.
- Heat the Sauce: In a large pot or deep skillet, bring your marinara sauce to a boil over medium heat, stirring frequently to prevent sticking.
- Add the Meatballs: Carefully add the raw meatballs to the boiling sauce. Return the mixture to a boil but avoid stirring at this moment to keep the meatballs intact.
- Simmer the Meatballs: After 5 minutes of boiling, gently stir the sauce without breaking the meatballs. Reduce the heat to low and let the meatballs simmer for 45 minutes, stirring gently every 5 minutes until they are cooked through and reach an internal temperature of 165°F.
- Reduce the Sauce: Use a metal rack over a rimmed baking sheet to transfer the cooked meatballs. Continue simmering the sauce, stirring every 10 minutes, until it thickens to your liking. This reduction can take 30 minutes or several hours depending on whether the sauce is store-bought or homemade.
- Serve: Plate the meatballs topped with the thickened marinara sauce and garnish with chopped fresh basil if desired. Enjoy warm.
Notes
- Do not overmix the meatball mixture to keep them tender.
- Simmering meatballs gently in sauce ensures they stay moist and absorb flavors.
- The sauce reduction time varies; longer simmering enhances flavor and thickens sauce.
- Meatballs can be frozen raw before cooking for convenient meal prep.
- Use a meat thermometer to ensure meatballs reach an internal temperature of 165°F for safety.
- Crushed red pepper flakes are optional for a mild spicy kick.
