Anne Burrell’s Excellent Meatballs Recipe
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When it comes to comfort food, few things beat the classic, hearty flavor of homemade meatballs. Anne Burrell’s meatballs recipe combines ground beef and pork, creating the perfect balance of savory and juicy with a flavorful kick. Whether you’re serving them with pasta and marinara sauce or enjoying them on their own, these meatballs are guaranteed to satisfy.
Why Everyone Will Love This Recipe
Anne Burrell’s meatballs are made with a mix of beef and pork, delivering tenderness and richness in every bite. The secret lies in the aromatic onion and garlic base, which is complemented by the warmth of crushed red pepper flakes and the freshness of parsley. Coated in a golden sear before being baked, these meatballs turn out perfectly crisp on the outside while staying juicy inside. They’re versatile enough for any occasion—whether you’re feeding the family or preparing for a cozy dinner with friends.
What Are Anne Burrell’s Meatballs?
Anne Burnell’s excellent meatballs feature a blend of ground beef and pork, seasoned with garlic, onion, parsley, and a dash of red pepper flakes. After mixing the ingredients by hand, the meatballs are seared to develop a crispy outer layer and then finished off in the oven for a perfectly cooked, juicy interior. Serve them in marinara sauce over pasta or enjoy them on their own as an irresistible snack.
Cooking Tips
- Don’t skip the resting time: Let the meatball mixture sit for a few minutes after mixing. This allows the breadcrumbs to absorb moisture, making the meatballs more tender.
- Shape uniformly: Try to shape your meatballs consistently to ensure even cooking. A bit larger than a golf ball is ideal for tenderness.
- Searing before baking: The sear in the pan before baking ensures the meatballs have a delicious, slightly crispy exterior that contrasts perfectly with the soft interior.
Frequently Asked Questions
Can I use all beef instead of a beef-pork mix?
Absolutely! While the combination of beef and pork adds flavor and moisture, you can use all ground beef if that’s what you prefer.
Can I freeze these meatballs?
Yes! After baking, let the meatballs cool completely. Place them on a baking sheet in a single layer and freeze them until solid. Transfer to a freezer-safe container or bag, and they will keep for up to 3 months. To serve, thaw in the refrigerator overnight and add them to marinara sauce to warm up.
How do I prevent my meatballs from falling apart?
Make sure to mix the ingredients gently, and avoid overworking the meat. The breadcrumbs and egg help bind the mixture together, so ensure you have enough moisture.
What can I serve these meatballs with?
While pasta and marinara sauce are classic choices, these meatballs also pair well with mashed potatoes, crusty bread, or a fresh salad.
Can I make these meatballs ahead of time?
Yes! After baking, allow the meatballs to cool and store them in the fridge for up to 2 days. You can also freeze them (as mentioned above) and reheat them in marinara sauce when ready to serve.
How to Store
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a pot of marinara sauce or in the oven at 350°F for 10–15 minutes.
How to Freeze
These meatballs freeze beautifully. After baking, allow them to cool completely. Freeze them in a single layer on a baking sheet, then transfer them to an airtight container or freezer bag. They will stay fresh for up to 3 months. When ready to serve, simply thaw overnight in the fridge and reheat in marinara sauce.
Ingredients
- Extra-virgin olive oil
- 1/2 large onion, diced (1/4-inch pieces)
- Salt, to taste
- 1 clove garlic, smashed and chopped
- Pinch of crushed red pepper flakes
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 large egg
- 1/2 cup grated Parmigiano cheese
- 2 tablespoons finely chopped fresh Italian parsley
- 1/2 cup breadcrumbs
- 1/4 cup water
- Marinara sauce, for serving
How to Make Anne Burrell's Excellent Meatballs
- Prepare the onions: Coat a large sauté pan with olive oil, then add the diced onions. Season with salt and sauté over medium-high heat for 5-7 minutes, or until the onions are soft and aromatic, but not browned. Add the garlic and crushed red pepper flakes, and sauté for an additional 1-2 minutes. Turn off the heat and allow the mixture to cool.
- Make the meatball mixture: In a large bowl, combine the ground beef, ground pork, egg, grated Parmigiano, chopped parsley, and breadcrumbs. Using your hands, gently squish the mixture together. Add the cooled onion mixture, season generously with salt, and squish some more. Add the water, then mix everything together until the mixture is wet and cohesive.
- Preheat the oven: Set your oven to 350°F (175°C). Shape the meat mixture into meatballs, slightly larger than a golf ball.
- Sear the meatballs: In a large sauté pan, coat the bottom with olive oil and heat over medium-high heat. Add the meatballs and brown them on all sides, about 5 minutes.
- Bake the meatballs: Transfer the browned meatballs to a baking sheet and bake in the preheated oven for 15 minutes, or until cooked through.
- Serve: If using immediately, add the meatballs to your marinara sauce and allow them to simmer for 10 minutes. Serve over pasta or enjoy as a standalone snack!
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