There’s something special about Grandma’s meatball recipe that brings warmth and comfort to any mealtime. Whether it’s a family gathering or a cozy dinner at home, these meatballs never fail to impress. All the ingredients blend together perfectly, creating tender and juicy bites full of flavor. With a classic marinara sauce on the side, they become an irresistible dish.
Why Make This Recipe
Making Grandma’s meatballs is not just about food; it’s about creating memories. This simple recipe is easy to follow and uses common ingredients found in most kitchens. Cooking together can be a fun family activity, and enjoying the delicious results is the best reward. Plus, you can freeze extra meatballs for a quick meal later on!
How to Make Grandma’s Meatball Recipe
Ingredients
- 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
- ⅛ tsp crushed red pepper flakes (optional)
- 3 lbs ground chuck
- 5-6 quarts marinara sauce (click for recipe)
- Chopped fresh basil (optional, for garnish)
Directions
- Beat the eggs lightly in a large mixing bowl with a fork.
- Add the half-and-half, breadcrumbs, parsley, basil, oregano, Parmesan, salt, black pepper, and red pepper flakes (if using). Stir to combine.
- Add ground chuck to the breadcrumb mixture and mix until evenly distributed. Be careful not to overwork the mixture or the meatballs will be tough.
- Divide and shape the meat into equal-sized meatballs by rolling gently between your hands.
- At this point, the meatballs can be cooked or frozen raw for later use.
- Bring your favorite sauce (if cooking all meatballs, 5-6 quarts of sauce are needed) to a boil over medium heat, stirring often.
- Add the raw meatballs and return the mixture to a boil without stirring.
- After 5 minutes, stir very gently so the meatballs stay intact. Reduce the heat to low and simmer for 45 minutes, gently stirring every 5 minutes, or until meatballs are cooked through (165°F).
- Transfer the meatballs to a metal rack set over a rimmed baking sheet and continue cooking the sauce (at a simmer). Stir every 10 minutes until it is reduced to the desired thickness. The reduction time can vary from 30 minutes (for store-bought) to several hours (homemade).
- Serve the meatballs topped with sauce and fresh basil, if desired.
How to Serve Grandma’s Meatball Recipe
Grandma’s meatballs are perfect served over a bed of spaghetti or alongside crusty garlic bread. You can also enjoy them on their own with a generous ladle of marinara sauce on top. Don’t forget to sprinkle some chopped fresh basil for a touch of color and flavor!
How to Store Grandma’s Meatball Recipe
After making the meatballs, if you have leftovers, allow them to cool completely before storing. You can keep them in an airtight container in the refrigerator for up to 3 days. For longer storage, place the cooked or uncooked meatballs in freezer bags and store them in the freezer for up to 3 months. Just remember to thaw before cooking!
Tips to Make Grandma’s Meatball Recipe
- Use day-old bread to make breadcrumbs for added flavor and texture.
- Mix the ingredients gently to avoid tough meatballs.
- If you like it spicy, add more crushed red pepper flakes according to your taste.
Variation
You can easily customize Grandma’s meatball recipe by adding different spices or using ground turkey instead of ground chuck for a lighter option. Try adding grated vegetables like zucchini or carrots to enhance nutrition and flavor!
FAQs
1. Can I use fresh herbs instead of dried ones?
Yes! Fresh herbs can add more flavor. Use about three times the amount of fresh herbs compared to dried.
2. How can I tell when meatballs are cooked through?
The best way is to check with a meat thermometer; they should reach an internal temperature of 165°F.
3. Can I bake these meatballs instead of cooking them in sauce?
Absolutely! You can bake meatballs at 400°F for about 20-25 minutes or until they’re cooked through. Just make sure to check their temperature.
Grandma’s Meatballs
Ingredients
For the meatballs
- 6 large eggs
- 6 tbsp half-and-half or heavy cream
- 1.5 cups breadcrumbs Use day-old bread for better flavor.
- 1 tbsp dried parsley
- 1 tbsp dried basil
- 1.5 tsp dried oregano or 1 tbsp Italian seasoning
- 6 tbsp freshly grated Parmesan cheese
- 1.5 tsp table salt
- 0.75 tsp freshly ground black pepper
- 0.125 tsp crushed red pepper flakes Optional for spice.
- 3 lbs ground chuck
For the sauce
- 5-6 quarts marinara sauce Click for recipe.
Garnish
- to taste chopped fresh basil Optional for garnish.
Instructions
Preparation
- Beat the eggs lightly in a large mixing bowl with a fork.
- Add the half-and-half, breadcrumbs, parsley, basil, oregano, Parmesan, salt, black pepper, and red pepper flakes (if using). Stir to combine.
- Add ground chuck to the breadcrumb mixture and mix until evenly distributed. Be careful not to overwork the mixture or the meatballs will be tough.
- Divide and shape the meat into equal-sized meatballs by rolling gently between your hands.
- At this point, the meatballs can be cooked immediately or frozen raw for later use.
Cooking
- Bring your favorite sauce to a boil over medium heat, stirring often.
- Add the raw meatballs and return the mixture to a boil without stirring.
- After 5 minutes, stir very gently so the meatballs stay intact. Reduce the heat to low and simmer for 45 minutes, gently stirring every 5 minutes, or until the meatballs are cooked through (165°F).
- Transfer the meatballs to a metal rack set over a rimmed baking sheet and continue cooking the sauce at a simmer. Stir every 10 minutes until it is reduced to the desired thickness.
Serving
- Serve the meatballs topped with sauce and fresh basil, if desired.
