Deglaze like a pro: In the same, now-empty pan (it should have lots of delicious browned bits of beef stuck to the pan), deglaze with red wine over medium heat. (This process might take you about 15 minutes, total).Ĥ. Each meatball should brown in about 4 minutes. Working in batches, brown the outsides of the meatballs and transfer to a paper towel-lined plate. Sear the balls: Meanwhile, in a large skillet or saute pan over medium-high heat, heat olive oil. Reserve 1/2 cup of the water, drain and set aside.ģ. Spaghetti time: Cook pasta according to package instructions. Using your hands, form meatballs about 2-inches big. Make/form meatballs: In a large bowl, mix together the bread crumbs, cheese, parsley, garlic, beef, egg, salt, pepper and nutmeg until well-combined, about 2-3 minutes.
Flip them and cook another minute on the opposite side. Place meatballs in the pan and brown them on one side for 2-3 minutes.
#Delish meatballs full#
Use a cookie scoop or heaping tablespoon full of meat to portion out the amount for each meatball.
Speaking of “zoodles,” they’re my favorite pasta swap, and I’ve got a dynamite restaurant copycat recipe pairing them with these 30 Minute Italian Meatballs. Serve them over your favorite pasta or better yet, your favorite pasta swap like spaghetti squash or zucchini noodles. There you have it! Healthy homemade meatballs in 30 minutes. Once the sauce ingredients are combined, add the meatballs back to the pan. To the meat, add breadcrumbs, an egg, fresh herbs, Italian seasoning, some chopped onion, and my secret weapon: fresh lemon juice (I use it in these vegetarian meatballs too!) The lemon juice adds the perfect punch of tangy flavor which pairs well with the herbs and seasoning, and elevates the flavor of the meat.Īfter a quick brown in the sauté pan, remove the meatballs and add the marinara sauce ingredients while scraping up the leftover, crispy brown bits (aka tiny flavor enhancers) from the bottom of the pan. I used lean ground turkey in these meatballs, but lean ground beef or chicken would work just fine too. Now that I’ve discovered how easy it is to make my own meatballs, I’ll never go back to frozen! My husband’s even been known to whip up a batch for the kids’ dinner with no prompting from me! That right there is a testament to how easy these meatballs are to make. But when you think about it, making meatballs isn’t much different than making homemade meatloaf or hamburgers! There’s just a bit more molding and shaping involved. You just need to seek out the right ingredients and make your own meatballs –which I envisioned to be a spend-all-day-in-the kitchen type ordeal. Apparently, growing up on frozen meatballs masks the fact that lightened up, healthy versions do exist. Once I graduated from college and got serious about healthy cooking, I had pretty much written off spaghetti and meatballs from my cooking repertoire. And being the picky eater that I was, I approved of all the ingredients! We’re talking a box of Creamette pasta, a jar of Prego, and Simek’s meatballs, but it was an easy dinner to throw together. I’d get such a giddy feeling as my mom placed the ginormous platter of spaghetti in the center of the table.
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