Discover the joys of homemade cooking with “Simply Savory: Easy Meatball Recipe,” a straightforward and versatile dish that can be enjoyed in countless ways. Whether served over spaghetti, tucked into a sub sandwich, or enjoyed as an appetizer with dipping sauce, these meatballs are a perfect addition to any meal. Packed with flavor and made with simple, wholesome ingredients, this recipe ensures that even novice cooks can create delicious, succulent meatballs that rival those of any Italian restaurant.
Why You’ll Love This Easy Meatball Recipe:
- Quick to Prepare: Minimal prep time makes this recipe ideal for busy weeknights.
- Customizable: Easily adapt the seasonings and meat type to suit your taste preferences or dietary needs.
- Freezer-Friendly: Make a big batch and freeze for later use, ensuring you always have a quick meal on hand.
- Family Favorite: Loved by both kids and adults, these meatballs are a guaranteed hit.
Ingredients Notes For Easy Meatballs:
- Ground Meat: Use ground beef, pork, turkey, or a combination for varied flavors and textures. For a lighter version, ground chicken or turkey works well.
- Breadcrumbs: Help to bind the meatballs and retain moisture. You can use plain or Italian seasoned for extra flavor.
- Eggs: Act as a binder to keep the meatballs together during cooking.
- Garlic and Onion: Minced for a flavor base that complements the meat.
- Parmesan Cheese: Adds a salty, cheesy flavor that enhances the meatballs.
- Herbs: Parsley is commonly used, but you can also try basil or oregano for different profiles.
- Salt and Pepper: Essential for seasoning.
Recipe Steps:
- Mix Ingredients:
- In a large bowl, combine 1 pound of ground meat, 1 cup of breadcrumbs, 1 beaten egg, 1/4 cup of grated Parmesan, 1 finely minced garlic clove, 1/2 finely chopped onion, a handful of chopped parsley, and salt and pepper to taste.
- Form Meatballs:
- Mix the ingredients until well combined but avoid over-mixing to keep the meatballs tender. Roll the mixture into balls, about the size of a golf ball.
- Cook Meatballs:
- You can cook the meatballs by either:
- Baking: Place them on a greased baking sheet and bake at 400°F (200°C) for 20-25 minutes, or until browned and cooked through.
- Frying: Heat some oil in a skillet over medium heat and fry the meatballs until evenly browned and cooked through, turning occasionally.
- Simmering in Sauce: For softer meatballs, simmer them directly in a marinara sauce over low heat for about 30 minutes.
- You can cook the meatballs by either:
- Serve:
- Serve the meatballs with your choice of pasta, in a sandwich, or with a side of dipping sauce.
Storage Options:
- Refrigerate: Store cooked meatballs in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze them on a baking sheet until solid, then transfer to a freezer bag and keep frozen for up to 3 months. Reheat in the oven or simmer in sauce until heated through.
INGREDIENTS
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
For the Pecan Pie Topping:
- 1 cup brown sugar
- 1/2 cup butter
- 1/2 cup heavy cream
- 2 cups pecans, chopped
INSTRUCTIONS
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, forming a slight lip around the edges to hold the filling. Bake for 10 minutes, then remove from the oven and set aside to cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese until smooth. Add granulated sugar and blend until smooth.
- Add eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
- Bake the Cheesecake:
- Bake the cheesecake in the preheated oven for about 45 minutes, or until the center is just set and the edges are lightly golden.
- Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour to help prevent cracking.
- Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
- Prepare the Pecan Pie Topping:
- In a saucepan over medium heat, combine brown sugar and butter. Cook until the butter is melted and the sugar is dissolved.
- Add heavy cream and bring to a simmer. Simmer for about 5 minutes, then remove from heat and stir in chopped pecans.
- Let the topping cool to room temperature, then spoon over the chilled cheesecake.
- Final Assembly:
- Once the pecan topping is set and the cheesecake is thoroughly chilled, release it from the springform pan.
- Slice and serve.
