Beef Meatballs
You can call them pillows or bites… they’re all comforting and juicy! These meatballs are an absolute crowd-pleaser, whether you’re serving them over pasta, stuffing them into a sandwich, or pairing them with rice. The broiler gives them a delightfully blistered exterior. They finish cooking while simmering in a rich tomato sauce. And the nice feature? You can make them as big or small as you like! Keep this recipe on hand for busy weeknights or when you want to hug your guests!
Beef Meatballs
Recipe credits: Rafaella Sargi
Makes around 42, 1 1/2 inch (4cm) meatballs… or more if you make them smaller!
A little note: It serves 4 to 6 pers (on top of pasta, with a side of rice, in sandwiches…)
Ingredients
2 pounds ground beef*
2 eggs
1/2 cup bread crumbs
3 teaspoons dried oregano
2 teaspoons sea salt
1 1/2 teaspoons dried basil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground nutmeg
3 cups tomato sauce**
Directions
You will need a large bowl, food-safe gloves, a large baking sheet (13x18 inches/ 33x46 cm), aluminum foil, and a saute pan with a lid (or a medium pot with a lid).
Line a baking sheet with aluminum foil (it will be easier to clean), and set aside.
In a large bowl, add the meat with the eggs, bread crumbs, oregano, salt, basil, black pepper, and nutmeg. Wear gloves, mix all the ingredients well, and ensure everything is incorporated and the meat mixture looks homogenous.
Wearing food-safe gloves (yes, again!), make small meatballs with the meat mixture; their size should be around 1 1/2 inches in diameter (4 cm). Place them on the lined baking sheet as you go. They should all fit, without a problem, on a single layer. Allow a little space between each meatball, not a lot, just enough, so they don't touch or overlap!
Heat the tomato sauce in the saute pan, covered so it does not evaporate. Keep warm.
Turn the oven broiler to high. Place the baking sheet with the meatballs in the oven on the center rack and let them “grill" for 10 minutes. Open the oven door and lightly shake the baking sheet; it will help release the meatballs and get them evenly grilled. Wait 5 minutes, then again, a little shake. Be careful; the broiler can be tricky. It takes some time to start showing its effects, but then it can burn the food in a few seconds. Be attentive. Once the meatballs have some colors, with a few spots well browned, remove the sheet pan from the oven.
Transfer the grilled meatballs into the saute pan with the tomato sauce. Mix gently and cover. Let the meatball finish cooking in the tomato sauce, covered, over medium-low heat, for about 20 minutes. Taste the sauce to check if it needs a bit of seasoning adjustment.
Serve with pasta, rice, on/in a sandwich… or green salad. Have fun!
Beef*: You can use the ground beef of your choice, with the fat percentage your family enjoys the most. I use the 85/15 ratio; it keeps the meatballs juicy and has great flavors.
Tomato Sauce**: I use homemade tomato sauce, or roasted tomatoes with their juices… you can use storebought tomato sauce if you like, just make sure the flavor profile matches the ingredient list of your meatballs…
