These homemade meatballs are packed with flavor and seasoned to perfection. Nobody enjoys a bland tasteless meatball in their spaghetti. For over a week my oldest daughter asked me for spaghetti and meatballs and I finally threw this recipe together. It was a success with the kids!
Warning: I almost never use measurements in the kitchen and I understand for inexperienced cooks that can prove difficult. I will give basics to start out with
Usually I begin with 1 TBSP of each dry seasoning per 2 lbs of ground meat that I am using. Stronger seasonings like garlic powder, I may use half of that compared to the other ingredients.
Ingredients: | Prep Time: 25 mins
- 2lbs ground beef
- Dried Parsley
- Dried Oregano
- Dried Minced Onion
- Garlic powder
- Finely shredded sharp cheddar cheese
- Finely shredded Parmesan cheese
- 1 egg
- Seasoned croutons
- Seasoning Salt
- Add ground beef to a large mixing bowl. Begin adding 1 TBSP of each dried seasoning and from there add to your taste.
- You need about 2-3 cups of crushed croutons. Once they are finely crushed into tiny pieces, add to the bowl with the beef. Mix. The beef shouldn’t be overwhelmed with croutons. Add little by little until you have enough to bind the beef a little. You can always add more, but you cannot takeaway. Do not add all the croutons at once.
- Crack 1 egg and add to the beef. Stir.
- Grab 1 small handful of Parmesan and 1 small handful of Cheddar cheese. Add more if you like more cheese.
- Slowly add milk. Start with about 1/4 a cup and mix the beef. You want the mixture to be able to hold a ball shape, not be soupy. If you need more, add 1/8 a cup at a time.
- Get ready to make some meatballs!
- Preheat a griddle or large skillet on Medium heat, add a bit of oil. While that comes to temperature, you will begin rolling meatballs.
- If you have a large plate or baking sheet, use it to hold the raw meatballs as you roll them into however big you want them.
- Once I finished my meatballs, I slowly added them to the skillet so I can get a nice delicious brown crust on the meatballs.
- I simply got each side brown and crusted on all the meatballs, added them to a slow cooker, covered the meatballs in spaghetti sauce, added enough water to keep the bowl moist, and added the brown bits and oil from the skillet, then slow cooked them in sauce for 8 hours.
- Another option is to fully cook them in the skillet, add sauce, then water, and let them simmer on low on the stove for a few hours.
- I served with store-bought breadsticks with homemade Garlic-Butter sauce.