Meatballs are very delicious, and when they are cooked right, they become even more tender and juicy. Some people may prefer cooking them in an oven, others in a pan, but whatever method you are implementing, it is good to get some basic knowledge of what you are cooking, and this also includes the duration you need to cook for.
In this article, I’ve listed some helpful tips to keep in mind when cooking meatballs; I’ve also included a table showing how long meatballs need to be cooked, and lastly, a quick and easy meatball recipe.
Meatballs Nutrition Facts
Tips for Cooking Better Meatballs
If you are finding it difficult to cook those juicy meatballs, these tips will help you elevate your meatball game and make perfect spicy meatballs each time.
Combine your meat – some home chefs usually make meatballs with ground beef alone; At the same time, this might be the traditional way to make meatballs in many family recipes; it may become unexciting over time. The best way to add more complexity to your meatballs will be to combine different ground meats because some meat is different from others. Meatballs made from a pork-beef blend would have more complexity and depth than one made from beef alone. You could also combine more than two types of meat; the possibilities are endless.
Soak your breadcrumbs – breadcrumbs play a huge role in this traditional Italian food (meatballs); it helps give meatballs their juicy textures. If you are not in a pinch, I would recommend making your breadcrumbs at home because they would be fresher than one sitting on the shelves of your grocery store. When you get your meatballs, add some water to them and allow the breadcrumbs to soak in water before you blend or mash them to form a paste similar to applesauce.
Use enough seasoning – spices are usually the backbone of every dish, and meatballs are no exception. It is supposed to be spicy when you make meatballs, but even if you do not like spicy food, a generous seasoning would not be a bad idea. Make sure you harness the flavors of garlic, salt, and other herbs you throw in, and also sprinkle your cheese liberally. The main purpose of doing this is to give your meatballs bold flavors.
Do not forget the egg – when you make meatballs without an egg, you will get cracked or broken meatballs after it is cooked. The egg works as a binder, and the best part is that the presence of the egg would not be felt or tasted.
Add a sauce – most recipes would require you to bake meatballs in an oven or sear them in a hot pan, but to get the full goodness of meatballs, it is good to add in your favorite sauce just after you sear them. Simmer the meatballs in a sauce for about 5 to 10 minutes, the meatballs become more tender when cooked, and just before doneness, they will absorb the flavor of your sauce, which adds to the richness of the meatballs.
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Cooking Time for Meatballs
Baking meatballs in oven at 350°F
20 to 30 minutes
Searing meatballs in a hot pan
2 to 3 minutes per side
Cooking meatballs in sauce
10 to 15 minutesPrint
- Unpack your minced beef from the packaging and place it in a bowl. Add some finely chopped half onion, two cloves of crushed garlic, and a teaspoon of finely chopped green chilies. The green chilies are completely optional, but this is the way to go if you would love some heat.
- Add a handful of parmesan cheese and two tablespoons of finely chopped parsley, and top this off with a teaspoon of black pepper. 1/2 teaspoons of salt.
- Add one large egg to the bowl and mix everything with your hands. Work the minced beef the same way you would work the dough to incorporate all the seasonings fully, and set the bowl aside.
- Scoop out small portions of meat (according to the desired size), and roll this meat between your palms to get a ball shape similar to a tennis ball.
- Sprinkle some flour on the meatballs and roll them in the flour. Doing this would create a light coating that would make your meatballs crispy on the outside when cooked.
- Heat your pan on medium, and when the pan becomes hot, add two tablespoons of vegetable oil; spread this oil around to cover the entire cooking surface of the pan.
- Add your meatballs to the pan one after the other. To ensure they cook evenly, do not allow your meatballs to touch themselves.
- Sear your meatballs for about 1 or 2 minutes on every side until they become a golden brown color. Remove them from the pan and set them aside.
- In a pot, add some water and bring it to a boil; add some olive oil and two teaspoons of salt. Add in your pasta and slowly bend around with a tong until everything sits properly in the pot. Cook this for 11 minutes and drain off the excess water
- In another pan, add some oil and saute some chopped onions and garlic paste for about 1 minute; throw in some chopped tomatoes and cook for another 2 minutes until the tomatoes become soft.
- Add a cup of tomato puree and season with salt, black pepper, and chicken bullion cubes; stir the sauce properly and set to simmer.
- Slowly add in your meatballs, submerge them in the sauce and allow to cook for 10 minutes.
- Set to very low heat, add a sprinkle of fresh basil leaves, and add your pasta. Turn off the heat and mix everything slowly (you don’t want your meatballs to break).
- Transfer to a serving dish and enjoy.
This recipe will deliver a delicious meatball and spaghetti dish; make sure you try it out. If you would also love to see other recipe ideas, check out this video recipe.