Hamdi Saidani This delicious and easy meatball recipe, inspired by Joanna Gaines, is perfect for a quick, hearty meal the whole family will love. Juicy, tender, and packed with flavor, these meatballs come together with simple pantry staples. Serve them with pasta, crusty bread, or your favorite sauce for a cozy and satisfying dish.
Recipe Ingredients:
- 1 pound ground beef
- ½ pound ground veal
- ½ pound ground pork
- 1 cup freshly grated Romano cheese
- 2 eggs
- 2 cloves garlic, minced
- 1 ½ tablespoons chopped Italian flat leaf parsley
- salt and ground black pepper to taste
- 2 cups stale Italian bread, crumbled
- 1 ½ cups lukewarm water
- 1 cup olive oil
How To Make Meatballs Recipe?
- Mix the meat and seasonings. Combine the ground beef, veal, and pork in a large bowl. Add the grated Romano cheese, eggs, minced garlic, parsley, salt, and black pepper.
- Add bread and water gradually. Stir in the crumbled stale bread. Slowly mix in lukewarm water, adding ½ cup (120ml) at a time, until the mixture is moist but still holds its shape. Typically, you’ll need about 1 ¼ cups (300ml) of water.
- Shape the meatballs. Use your hands to form the mixture into evenly sized meatballs.
- Cook the meatballs. Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 10 to 15 minutes, turning occasionally, until they’re browned on all sides, slightly crisp, and cooked through.
- Drain and serve. Transfer the meatballs to a paper towel-lined plate to remove excess oil. Serve with your favorite tomato sauce, pasta, or crusty bread.
Recipe Tips:
- Use fresh, good-quality meat: Combining beef, veal, and pork gives the meatballs their signature juicy texture and rich flavor. If you don’t have veal, a mix of beef and pork still works well.
- Don’t skip the water: Adding lukewarm water to the mixture makes the meatballs tender and moist. Add it slowly—too much can make the mixture sticky.
- Shape evenly-sized meatballs: To cook evenly, make sure all meatballs are roughly the same size. Using a cookie scoop or weighing them helps keep it consistent.
- Brown the meatballs properly: Cook the meatballs in batches so they don’t crowd the pan. This ensures they brown evenly and develop a crispy, golden crust.
- Drain excess oil: After cooking, place the meatballs on a paper towel to soak up extra oil. This keeps them from feeling greasy and makes them lighter to eat.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover meatballs cool to room temperature. Place them in an airtight container and store them in the refrigerator for up to 4 days.
- Freeze: Let the meatballs cool completely, then place them on a tray in a single layer to freeze for 1-2 hours. Once frozen, transfer them to a freezer-safe container or bag. Store for up to 3 months.
- Reheat: Add the meatballs to a pan with a little sauce or water over medium heat. Cover and cook for 5-7 minutes, stirring occasionally, until heated evenly.
Check out More Recipes:
Joanna Gaines Meatballs Recipe
Description
This delicious and easy meatball recipe, inspired by Joanna Gaines, is perfect for a quick, hearty meal the whole family will love. Juicy, tender, and packed with flavor, these meatballs come together with simple pantry staples. Serve them with pasta, crusty bread, or your favorite sauce for a cozy and satisfying dish.
Ingredients
Instructions
- Mix the meat and seasonings. Combine the ground beef, veal, and pork in a large bowl. Add the grated Romano cheese, eggs, minced garlic, parsley, salt, and black pepper.
- Add bread and water gradually. Stir in the crumbled stale bread. Slowly mix in lukewarm water, adding ½ cup (120ml) at a time, until the mixture is moist but still holds its shape. Typically, you’ll need about 1 ¼ cups (300ml) of water.
- Shape the meatballs. Use your hands to form the mixture into evenly sized meatballs.
- Cook the meatballs. Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 10 to 15 minutes, turning occasionally, until they’re browned on all sides, slightly crisp, and cooked through.
- Drain and serve. Transfer the meatballs to a paper towel-lined plate to remove excess oil. Serve with your favorite tomato sauce, pasta, or crusty bread.
Notes
- Use fresh, good-quality meat: Combining beef, veal, and pork gives the meatballs their signature juicy texture and rich flavor. If you don’t have veal, a mix of beef and pork still works well.
- Don’t skip the water: Adding lukewarm water to the mixture makes the meatballs tender and moist. Add it slowly—too much can make the mixture sticky.
- Shape evenly-sized meatballs: To cook evenly, make sure all meatballs are roughly the same size. Using a cookie scoop or weighing them helps keep it consistent.
- Brown the meatballs properly: Cook the meatballs in batches so they don’t crowd the pan. This ensures they brown evenly and develop a crispy, golden crust.
- Drain excess oil: After cooking, place the meatballs on a paper towel to soak up extra oil. This keeps them from feeling greasy and makes them lighter to eat.
Joanna Gaines Meatballs Recipe
