Ground and round: Versatile meatballs not just for pasta

The meatball stands as a beacon of convenience, flavor and thriftiness in the kitchen. From ancient Chinese recipes to Arabic delights and Roman feasts, meatballs have graced tables across civilizations for millennia, each culture adding its own unique twist.

Whether nestled in a bed of spaghetti or adorning a sub sandwich, let’s dive into the delightful world of DIY meatballs.

This recipe can utilize any ground meat that happens to be on sale this week, making it budget friendly and flexible. You can vary the seasoning to complement your sauce of choice.

Meatballs are incredibly versatile and can be served in a variety of delicious ways. Here are some ideas beyond spaghetti and subs:

Meatball Sliders: Serve meatballs on mini slider buns with your favorite toppings like cheese, lettuce, tomato and a drizzle of sauce.

Meatball Bowls: Serve meatballs over a bed of cooked grains like rice, quinoa or couscous, and add your favorite veggies and sauce for a customizable and nutritious bowl.

Meatball Soup: Add cooked meatballs to a pot of broth along with vegetables and pasta or rice for a comforting and hearty soup. Top with fresh herbs and grated Parmesan cheese before serving.

Freezing meatballs is a smart way to save time and ensure you always have a delicious meal on hand. Once cooked, cool the meatballs completely, then transfer them to a freezer-safe container or resealable bag and store in the freezer for up to three months.

Very Versatile Homemade Meatballs

Servings: 4 to 5

Ingredients

1 pound ground meat (beef, pork, turkey, chicken, sausage or combination)

1/2 cup seasoned breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup milk

1 large egg

2 cloves garlic, minced

1 teaspoon dried Italian seasoning (or another seasoning blend)

1/2 teaspoon salt

1/4 teaspoon black pepper

Olive oil (for cooking)

Procedure

Preheat your oven to 375 degrees. Line a baking sheet with parchment paper or lightly grease it with olive oil.

In a large mixing bowl, combine the ground meat, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, Italian seasoning, salt and black pepper. Use your hands or a spoon to mix until well combined. Be careful not to overmix, as this can result in tough meatballs.

Shape the meat mixture into meatballs about 1 to 1.5 inches in diameter. Place them on the prepared baking sheet, evenly spaced apart.

If baking, lightly brush or spray the meatballs with olive oil to help them brown and crisp up in the oven. Alternatively, if frying, heat a large skillet over medium heat and add a tablespoon of olive oil.

If baking, bake the meatballs in the preheated oven for 20 to 25 minutes, or until cooked through and browned on the outside. If frying, cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through, about 10 to 12 minutes.

Once cooked, remove the meatballs from the oven or skillet and let them rest for a few minutes before serving.

Serve the meatballs hot with your choice of sauce. They pair well with marinara sauce, barbecue sauce, creamy Alfredo sauce, sweet and sour sauce or any other of your favorite sauces.