Melt-In-Your-Mouth Meatballs
Coated in a smoky tomato sauce, these little bites are tender, moist, and absolutely packed with flavor. Ideal as an appetizer, snack, or served with spaghetti or even in a sub-sandwich, these meatballs are bites of heaven!
Servings: 6
Calories: 278kcal
Ingredients
For Meatballs:
- ⅓ cup whole wheat breadcrumbs or gluten-free breadcrumbs or cornflake crumbs
- ¼ cup Whole Milk
- 2 tbsp onion (finely diced)
- 1 clove garlic fresh (finely diced or grated)
- 1 tbsp basil fresh (finely chopped)
- 1 tbsp thyme fresh (finely chopped)
- 1 tbsp oregano fresh (finely chopped)
- 1 tbsp chives fresh (finely chopped)
- ½ tsp Himalayan salt
- ½ tsp ground black pepper
- ½ tsp Smoked Paprika
- ¼ tsp Italian seasoning
- 1 lb ground beef (or chicken, pork, lamb, or turkey or a mix of meats)
- 1 large egg
- ¼ cup Parmesan cheese or Pecorino (finely shredded)
For sauce:
- 15 oz tomato sauce plain
- 1 tsp Himalayan salt
- ½ tsp ground black pepper
- ½ tsp Dried Oregano
- 2 tsp honey or raw cane sugar
To serve: Whole Wheat Pasta, Shredded Cheese (Parmesan or Pecorino), Fresh Parsley or Oregano to garnish
Instructions
- Make your Panade: In a large bowl add your breadcrumbs and milk along with your fresh herbs (onion, garlic, chives, basil, oregano, thyme) and your dry seasonings (salt, pepper, smoked paprika and Italian seasoning).
- Make your Meatballs: Mix in your ground beef, egg and shredded cheese.
- Shape your Meatballs: Using a tablespoon, measure and divide your meat mixture into approximately 24 meatballs and roll them gently between your palms to form them into balls.
- Pan-Fry your Meatballs: Heat a skillet on med-high heat and gently place your meatballs in one at a time, being sure to space them apart so that they aren't touching each other. Cook your meatballs until the undersides are browned and they release from the pan and can be easily turned. Then, turn them and cook on the other side. Continue until all sides are cooked and your meatballs are nicely browned.Note: If using a lean meat or stainless steel skillet, add a touch of oil to lightly coat the bottom of your pan. If you're using a well-seasoned cast iron or non-stick skillet no extra oil is needed.
- Make and add your Sauce: Just before your meatballs finish browning, combine your plain tomato sauce together with your salt, pepper, dried oregano and honey together in a bowl. Add your sauce to your pan with the meatballs and allow it to simmer for 3-4 minutes before turning off the heat.
- Rest and Serve: Let your meatballs rest for 5-10 minutes before serving and enjoying.
- Storage: Bring any leftover meatballs to room temperature before storing them in an airtight container in the fridge for 3-5 days, or in the freezer for up to three months