Easy meatballs recipe
Meatballs have easily become a family favorite. One of the reasons why I love meatballs is the fact that they freeze well and that can come in handy on those days when you just can’t figure out what to cook for dinner. I also love the fact that I can use leftover meatballs to make sandwiches for breakfast. The idea of making a meal out of a whole other meal, sits very well with me
This meatball recipe is so easy and makes the most juicy and flavorful meatballs. One glance at the ingredients and you might think that the meatballs would come out dry but that’s definitely not the case. Most meatball recipes call for breadcrumbs but because I almost always have oatmeal on hand, I tried it and never looked back. I think the oatmeal just absorbs and keeps moisture from the cheese, eggs, minced garlic and fresh parsley making the meatballs a whole lot juicier. Be careful not to overmix as this could possibly dry out your meatballs.
Oh, and personally I think the more fatty your beef is the better. I always use 75/25 ground beef and it always turns out well. A mixture of ground beef and ground lamb is even better
Here’s how I made them;
Easy beef meatballs
Ingredients
- 1 ¼ lbs.(560g) ground beef
- ½ cup ground oatmeal
- 1 large egg
- ½ cup grated parmesan cheese
- 2 cloves garlic, minced
- 2 ½ tbsp. chopped fresh parsley
- 1 tsp. salt
- ¼ tsp freshly ground black pepper
- 2 ½ tbsp. vegetable oil
- ½ large green bell pepper, diced
- ½ large red bell pepper, diced
- 1 small yellow onion, diced
- 6 roma tomatoes, pureed
- 2 tsp. paprika
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 4 tbsp. water
- Salt and pepper to taste
For the meatballs
For the sauce
Instructions
- To a bowl, add the ground beef, egg, salt, Parmesan cheese, oatmeal, garlic, fresh parsley and ground black pepper. Wash your hands and fold all the ingredients together well. Do not overmix.
- Form into meatballs about 2 inches in diameter and set aside.
- In a large pan, heat the oil on medium heat and add the meatballs one at a time.
- Brown the meatballs on two sides. Feel free to brown the meatballs all over.
- Remove the meatballs from the pan and set aside.
- To the same pan, add the green and red bell pepper and onion. Saute for about five minutes on medium heat until the chopped vegetables have sweated out and the onions begin to brown.
- Turn the heat up and add the pureed tomatoes.
- As soon as the sauce starts simmering, add the meatballs and mix well.
- Make a slurry using the paprika, chili, garlic powder and water. Add it to the sauce. Mix everything together well. Add salt and pepper to taste and let simmer on low heat, covered, for 15 minutes. Feel free to add a little water if the sauce is too thick.
- Enjoy!
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