Grandma's Meatball Recipe

Alright, let’s talk about the magic hiding in these rustic meatballs nestled in a hearty tomato casserole.

Picture a blend of simple, down-to-earth ingredients coming together to create something mouthwateringly delicious. It’s like your taste buds are getting a cozy, homemade hug without any complicated fuss.

The meatballs are wholesome yet juicy, and the tomato sauce wraps everything up in a tangy, comforting blanket. Wondering what goes into this culinary cuddle session? Let’s break it down.

• Ground beef (about 1 pound)
• Italian sausage (1/2 pound, casing removed)
• Breadcrumbs (1 cup, preferably plain or seasoned)
• Milk (1/4 cup, to keep things moist)
• Egg (1 large, acts like the glue)
• Garlic (2 cloves, minced because flavor needs friends)
• Onion (1 small, finely chopped, the sweet undertone)
• Fresh parsley (a handful, chopped, adding freshness)
• Grated Parmesan cheese (1/3 cup, for that salty zing)
• Salt (to taste)
• Black pepper (freshly ground, to bring a bit of kick)
• Crushed tomatoes (1 can, about 28 ounces, for the rich sauce)
• Olive oil (2 tablespoons, for sautéing and a touch of richness)
• Dried oregano and basil (1 teaspoon each, classic Italian vibes)
• A pinch of red pepper flakes (optional, if you like a little kick)

To ensure your meatballs cook evenly and maintain their shape, a high-quality Nonstick Baking Sheet with Cooling Rack is perfect for air circulation.

Now, before you grab your mixing bowl, here’s the thing about these ingredients: they’re flexible.

Not a fan of Italian sausage? Swap it out for all beef, or even ground turkey if you’re feeling healthy-ish. Forget parsley? No big deal, just boost the Parmesan a bit and maybe add a sprinkle of dried herbs.

The breadcrumbs and milk combo is your meatball’s best friend, keeping them tender instead of rock-hard hockey pucks.

And the tomato sauce don’t stress if it’s a bit chunkier or smoother; either way, that sauce bath is where the meatballs reach their full comfort-food potential.

Alright, ready to roll up your sleeves? Start by grabbing a big mixing bowl and toss in your 1 pound of ground beef along with 1/2 pound of Italian sausage (casing removed).

Then, sprinkle in 1 cup of breadcrumbs paired with 1/4 cup of milk this dynamic duo is the secret to juicy, tender meatballs, keeping them from turning into little meat hockey pucks.

Next up, crack in 1 large egg which acts like a handy little glue to hold everything together. Now, add your flavor squad: 2 cloves of minced garlic, 1 small finely chopped onion, a handful of fresh chopped parsley, and 1/3 cup of grated Parmesan cheese.

For effortlessly mixing and combining ground meat and other ingredients, a durable Large Stainless Steel Mixing Bowl is a kitchen workhorse.

Don’t forget to season with salt and freshly ground black pepper to taste. Mix it all gently but thoroughly overmixing is the sworn enemy here, leading to tougher meatballs. Use your hands, mix just until everything’s evenly combined, and try not to get too distracted by the delicious smells wafting up.

Once your meatball mix is ready, it’s showtime. Shape the mixture into roughly 1 ½-inch balls don’t stress about perfect spheres; rustic charm is the point here.

Heat 2 tablespoons of olive oil in a large skillet over medium heat, and gently brown your meatballs on all sides, turning carefully so they hold their shape. Browning is what adds that incredible flavor depth, so be patient and get a nice crust going without burning them.

When they're golden and beautiful, carefully transfer the meatballs to a plate and wipe out the skillet just a touch if needed. Now, pour in your 28-ounce can of crushed tomatoes, and stir in 1 teaspoon each of dried oregano and basil, plus a pinch of red pepper flakes if you’re feeling adventurous.

Let the tomato sauce simmer for a couple of minutes to mingle those flavors, then gently nestle your browned meatballs back into the pan. Cover it up and let the whole ensemble bubble away on low heat for about 25 to 30 minutes this slow simmer is where those meatballs soak up the tangy, herbaceous love.

When it’s done, you’ve got yourself a casserole dish that’s like a warm Italian hug. So grab a spoon, and maybe some crusty bread, because this dish deserves some serious savoring.

While sticking to the classic ingredients works like a charm, swapping things up in your rustic meatballs and tomato casserole can be a game-changer, especially when you're craving a twist.

Consider ground turkey or pork for a lighter or richer flavor both hug the tomato sauce nicely. If breadcrumbs aren’t handy, crushed crackers or oats step right in without a fuss.

Want some zing? Toss in chopped herbs like basil or parsley, even a pinch of red pepper flakes if you’re feeling bold.

Don’t stress about perfection this dish loves a bit of improvisation, so have fun with it!

What pairs best with rustic meatballs swimming in that hearty tomato casserole? Think crusty garlic bread perfect for mopping up every last drop.

A simple green salad with a tangy vinaigrette cuts through the richness, adding a crisp crunch.

Mashed potatoes? Sure, if you’re feeling indulgent, but rice or creamy polenta brings that cozy comfort vibe better.

Don’t forget roasted veggies they add color and earthy flavors without stealing the show.

Honestly, keep sides light and fresh this dish is already the main event.

Pair it thoughtfully, and dinner suddenly feels like a warm hug on a plate.

Pairing the right sides with those rustic meatballs is only half the story there’s something about the whole process that makes this recipe feel like more than just a meal.

It’s that cozy ritual, stirring the sauce just right, smelling the herbs blend, that slow simmer creating layers of flavor. Honestly, it pulls people to the table, ready to plunge in.