recipe

Moist Meatballs: the Secret to Making Them Juicy and Tasty!

Total time: 30 min
Difficulty: Low
Serves: 4 people
By Cookist
32
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These moist meatballs will soon become your new favorite. And while there is a huge flavor payoff, they’re very easy to make, so you can happily serve them up for a weekday meal. To make them, you will need about one pound of ground meat (for best results use a combination of beef and pork), egg, parmesan, garlic, parsley, and wine. The meatballs are formed and fried until golden, then cooked in a wine sauce to infuse delicious flavor into the meatballs. Serve the moist meatballs with mashed potatoes or crusty bread—any side that can mop up those delicious sauces.

Tips

To make sure that all the meatballs are equally sized, use a large ice cream scoop!

Oil your hands before forming the meatballs to prevent the meat from sticking to your hands.

You can also bake the meatballs in the oven. Simply place them on a baking sheet, drizzle with oil, and bake at 375° until golden. Continue cooking the meatballs in wine.

Don’t overmix the meatball ingredients. This will result in tough meatballs.

Keep an eye on the meatballs as they cook. Once the internal temperature reaches 165°F, they are ready to eat. Overcooking them will result in dry meatballs.

How to Store Moist Meatballs

The meatballs will keep well in the fridge for up to 4 days. They can also be frozen (either cooked or uncooked).  Place the cooked (and cooled) meatballs in a sealable plastic bag and store them in the freezer for up to 3 months. Thaw in the fridge.

The uncooked meatballs can also be frozen. Place the meatballs on a baking tray and place them in the freezer. Once frozen, transfer them to an airtight container and store them for up to 3 months.

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Ingredients

ground meat (a 50:50 mixture of beef and pork)
500g (1 pound)
Egg
1
Parmesan
60g (¼ cup)
Olive oil
30ml (2 tbsp)
garlic clove, minced
1
parsley, chopped
5g (2 tbsp)
fresh breadcrumbs
30g (½ cup)
Milk
30ml (2 tbsp)
salt and pepper to taste
all-purpose flour for dredging
Dry white wine
120ml (½ cup)
Water
120ml (½ cup)

How To Make Moist Meatballs

In a large bowl mix together ground meat, egg, parmesan, garlic, olive oil, parsley, breadcrumbs, milk, salt, and pepper.

Form the meat mixture into balls and place on a tray.

Dredge each meatball with flour.

Heat oil in a pan set over medium-high heat. Carefully place the meatballs in the hot oil.

Cook meatballs for 5 minutes per side until crispy and golden.

Pour the wine and water into the pan of meatballs and cook on low heat for about 10 minutes.

Pour the sauce over the meatballs before serving.

Enjoy!

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