Mohamed Shili This hearty Paula Deen Meatballs recipe is a delicious and comforting dinner made with a flavorful blend of beef, veal, and pork. Perfect for a quick family meal or a special occasion, these tender meatballs are simmered to perfection and pair beautifully with your favorite pasta and sauce.
Recipe Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, diced
- 1 clove garlic, sliced
- 1 pound ground round beef
- 1 pound ground veal
- 1 pound ground pork
- 3 cups diced soft bread (about 4 slices of bread)
- 2 cups grated Parmesan cheese
- 1 cup whole milk
- 4 large eggs, lightly beaten
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Kosher salt
- 1 teaspoon fresh lemon juice
- ½ teaspoon crushed red pepper
- ½ teaspoon ground black pepper
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- all-purpose flour, for rolling
- vegetable oil, for frying
- pasta, for serving
- pasta sauce, for serving
How To Make Meatballs Recipe?
- Sauté Aromatics: Heat 1 tbsp / 15 ml olive oil in a skillet over medium heat. Add the diced onion and sliced garlic, sautéing for 3–4 minutes until softened. Let cool for 10 minutes.
- Prepare the Meat Mixture: In a large bowl, combine the onion mixture, 1 lb / 450 g each of beef, veal, and pork, along with 3 cups / 240 g diced bread, 2 cups / 180 g Parmesan, 1 cup / 240 ml milk, 4 eggs, 2 tbsp / 6 g parsley, 1 tsp / 6 g salt, 1 tsp / 5 ml lemon juice, ½ tsp / 1 g crushed red pepper, ½ tsp / 1 g black pepper, ⅛ tsp / 0.3 g each of allspice, nutmeg, and cloves. Mix gently with your hands until combined.
- Shape the Meatballs: Form the mixture into ½-cup-sized meatballs. Arrange them on a baking tray and refrigerate overnight to set.
- Coat in Flour: Roll the chilled meatballs in all-purpose flour (plain flour) to coat evenly.
- Brown the Meatballs: Heat vegetable oil in a skillet over medium heat. Fry the meatballs in batches, turning frequently, until browned on all sides. Set aside.
- Simmer to Finish Cooking: Fill a Dutch oven or large pot with water to a depth of 3 in / 8 cm and heat until simmering. Place the meatballs in the water in batches and simmer gently until an instant-read thermometer inserted into the center registers 160°F / 71°C.
- Serve and Enjoy: Remove the meatballs from the water. Serve them with your favorite pasta and sauce for a hearty, delicious meal!
Recipe Tips:
- Use Fresh Bread for Best Texture: Dice soft, fresh bread instead of using breadcrumbs. It helps keep the meatballs moist and tender.
- Chill Overnight for Perfect Shaping: Refrigerating the meatballs overnight helps them hold their shape during cooking, making them easier to handle and less likely to fall apart.
- Don’t Overmix the Meat: Mix the ingredients gently with your hands to avoid compacting the meat mixture, which can make the meatballs dense.
- Simmer, Don’t Boil: When cooking the meatballs in water, keep the temperature at a gentle simmer to ensure they cook evenly without becoming tough.
- Use a Thermometer for Accuracy: To ensure the meatballs are cooked perfectly, use an instant-read thermometer and aim for an internal temperature of 160°F (71°C). This ensures they are fully cooked while staying juicy.
How To Store Leftovers?
- Refrigerate: First, let the leftover meatballs cool to room temperature. Place them in an airtight container or wrap them tightly in plastic wrap. Store in the refrigerator for up to 3 days.
- Freeze: Allow the meatballs to cool completely, then transfer them to a freezer-safe container or bag. Freeze for up to 3 months. To thaw, move them to the refrigerator overnight before reheating.
- Reheat: Place the meatballs in a microwave-safe dish, cover loosely with a lid or microwave-safe wrap, and heat on medium power in 1-minute intervals, stirring between, until hot.
Nutrition Facts
- Calories: 590 kcal
- Total Fat: 42.3 g
- Saturated Fat: 17.1 g
- Cholesterol: 183.7 mg
- Sodium: 847.4 mg
- Potassium: 192.0 mg
- Total Carbohydrate: 25.6 g
- Dietary Fiber: 2.2 g
- Sugars: 3.1 g
- Protein: 26.6 g
Check out More Recipes:
Paula Deen Meatballs
Description
This hearty Paula Deen Meatballs recipe is a delicious and comforting dinner made with a flavorful blend of beef, veal, and pork. Perfect for a quick family meal or a special occasion, these tender meatballs are simmered to perfection and pair beautifully with your favorite pasta and sauce.
Ingredients
Instructions
- Sauté Aromatics: Heat 1 tbsp / 15 ml olive oil in a skillet over medium heat. Add the diced onion and sliced garlic, sautéing for 3–4 minutes until softened. Let cool for 10 minutes.
- Prepare the Meat Mixture: In a large bowl, combine the onion mixture, 1 lb / 450 g each of beef, veal, and pork, along with 3 cups / 240 g diced bread, 2 cups / 180 g Parmesan, 1 cup / 240 ml milk, 4 eggs, 2 tbsp / 6 g parsley, 1 tsp / 6 g salt, 1 tsp / 5 ml lemon juice, ½ tsp / 1 g crushed red pepper, ½ tsp / 1 g black pepper, ⅛ tsp / 0.3 g each of allspice, nutmeg, and cloves. Mix gently with your hands until combined.
- Shape the Meatballs: Form the mixture into ½-cup-sized meatballs. Arrange them on a baking tray and refrigerate overnight to set.
- Coat in Flour: Roll the chilled meatballs in all-purpose flour (plain flour) to coat evenly.
- Brown the Meatballs: Heat vegetable oil in a skillet over medium heat. Fry the meatballs in batches, turning frequently, until browned on all sides. Set aside.
- Simmer to Finish Cooking: Fill a Dutch oven or large pot with water to a depth of 3 in / 8 cm and heat until simmering. Place the meatballs in the water in batches and simmer gently until an instant-read thermometer inserted into the center registers 160°F / 71°C.
- Serve and Enjoy: Remove the meatballs from the water. Serve them with your favorite pasta and sauce for a hearty, delicious meal!
Notes
- Use Fresh Bread for Best Texture: Dice soft, fresh bread instead of using breadcrumbs. It helps keep the meatballs moist and tender.
- Chill Overnight for Perfect Shaping: Refrigerating the meatballs overnight helps them hold their shape during cooking, making them easier to handle and less likely to fall apart.
- Don’t Overmix the Meat: Mix the ingredients gently with your hands to avoid compacting the meat mixture, which can make the meatballs dense.
- Simmer, Don’t Boil: When cooking the meatballs in water, keep the temperature at a gentle simmer to ensure they cook evenly without becoming tough.
- Use a Thermometer for Accuracy: To ensure the meatballs are cooked perfectly, use an instant-read thermometer and aim for an internal temperature of 160°F (71°C). This ensures they are fully cooked while staying juicy.
Paula Deen Meatballs
