Sandra Sharp parmesan and fresh Italian parsley elevate these meatballs to a hearty staple you’ll always want at the center of your Sunday dinner table. It’s delicious with spaghetti marinara, toasted garlic bread, Caesar salad, a glass of Chianti; in fact most things.
Joanna Gaines Meatballs Recipe Ingredients
- 1 pound 80% lean ground beef (or half ground pork/half ground beef)
- 1 large egg, beaten
- 1/4 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup finely chopped onion
- 2 teaspoons minced garlic
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh Italian flat-leaf parsley (optional)
For Serving (Optional):
- 2 cups marinara sauce
- Cooked spaghetti or linguine noodles
- Extra grated parmesan and fresh basil for garnish
How To Make Joanna Gaines Meatballs Recipe
- Prep the oven: Preheat your oven to 400°F and line a large baking sheet with aluminum foil, giving it a light spray of non-stick cooking oil to ensure your meatballs release perfectly after baking.
- Mix the base: In a large mixing bowl, combine the ground meat, beaten egg, breadcrumbs, parmesan cheese, chopped onion, minced garlic, salt, pepper, and fresh parsley. Use your hands to gently mix everything together until just combined—be careful not to overwork the meat, as this is the secret to keeping the meatballs light and tender.
- Form the balls: Use a medium cookie scoop or a large spoon to portion out the meat mixture, then roll it between your palms into 1 1/2-inch balls. Arrange them in neat rows on your prepared baking sheet, giving them a little bit of breathing room.
- Bake to golden: Slide the tray into the oven and bake uncovered for 17 to 20 minutes, or until the meatballs are no longer pink in the middle. Be sure to turn them over halfway through the cooking time so the bottoms don’t become too dark or charred.
- Simmer in sauce: If you’re serving them with pasta, transfer the cooked meatballs into a pot of simmering marinara sauce and let them blip away for about 10 minutes; this allows the meat to soak up the tomato flavors and stay incredibly juicy.
- Serve: Ladle the meatballs and sauce over a bed of warm noodles and finish with a generous dusting of parmesan cheese and a few torn basil leaves. Bring it to the table and tuck in while it’s piping hot.
Recipe Tips
- How to get the juiciest meatballs: Use a blend of half ground beef and half ground pork. The extra fat content from the pork provides a much more succulent texture than using lean beef alone.
- Why you shouldn’t over-mix: Over-handling the meat mixture can cause the protein fibers to toughen up, leading to dense, rubbery meatballs. Mix until the ingredients are just incorporated.
- How to ensure even cooking: Use a cookie scoop to portion the meat; this ensures every meatball is exactly the same size so they all finish cooking at the same time.
- Best way to chop onions: Mince the onions as finely as possible. Large chunks of onion can cause the meatballs to break apart while rolling or baking.
What To Serve With Joanna Gaines Meatballs Recipe?
This Joanna Gaines Meatballs Recipe is a savory, classic meal that needs a rustic pairing! A side of Toasted Garlic Bread is the traditional choice for mopping up any extra marinara sauce. For a lighter touch, a crisp Caesar Salad with a lemony dressing adds a lovely acidity that cuts through the rich beef! A bowl of Buttery Polenta or a glass of Dry Red Wine pairs wonderfully with the salty, parmesan-infused meat.
How To Store Joanna Gaines Meatballs Recipe
- Refrigerate: Store leftovers in a covered container in the fridge for up to 3 days. They are often even more flavorful the next day after the spices have had time to meld.
- Reheat: Warm the meatballs in a saucepan over medium-low heat with a splash of water or extra sauce until heated through.
- Freeze: These are perfect for meal prep! Store cooked meatballs in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating on the stove.
Joanna Gaines Meatballs Recipe Nutrition Facts
- Calories: 280 kcal (per serving of 3-4 meatballs)
- Total Fat: 18 g
- Saturated Fat: 7 g
- Cholesterol: 95 mg
- Sodium: 540 mg
- Total Carbohydrates: 6 g
- Protein: 22 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. Heat 2 tablespoons of oil in a skillet over medium-high heat and fry the meatballs for 7 to 10 minutes, flipping every few minutes until they are browned and cooked through.
Absolutely. You can substitute turkey for beef to cut back on fat, but you may want to add a teaspoon of olive oil to the mix to prevent them from becoming too dry.
You can replace the fresh cloves with 1/2 teaspoon of garlic powder, though the fresh minced garlic provides a much more robust aroma.
Try More Recipes:
- Joanna Gaines Bow Tie Pasta Recipe
- Joanna Gaines Alfredo Sauce Recipe
- Joanna Gaines Pasta Salad Recipe
Joanna Gaines Meatballs Recipe
Description
Classic, tender Italian-style meatballs made with ground beef, parmesan cheese, and fresh aromatics, baked to golden perfection.
Ingredients
Instructions
- Preheat oven to 400°F and line a baking sheet with foil.
- Mix meat, egg, crumbs, cheese, onion, garlic, and spices until just combined.
- Form into 1 1/2-inch balls and place on the sheet.
- Bake for 17-20 minutes, turning halfway through.
- Optional: Simmer in marinara sauce for 10 minutes before serving.
Notes
- Do not overwork the meat for the best texture.
- Use a cookie scoop for perfectly even meatballs.
- Turn the meatballs halfway through baking to prevent over-browning on the bottom.
