These juicy homemade meatballs are full of flavor and simply delicious. These homemade meatballs are always a hit with the family. Here I've used some great ingredients to keep these super moist and of course really packed with flavor. Great to serve as party food or have as a dinner with some mash and gravy!
These meatballs certainly have attitude! The flavor is really lovely. I'm always looking for new ways to enhance certain foods, making them fuller in flavor, using fresh ingredients, and of course, creating recipes that are moist, have texture and taste.
Often I have eaten meatballs and they have been so dry and totally lacking in flavor. This is such a shame, especially when you use good ingredients, such as good quality ground meat so that's what made me decide to make up my very own recipe with bags of flavor.
In this recipe, I show you how to make your meatballs with some flavor combinations you may not have thought of using, all of which, when they are combined, ensure your meatballs will be juicy and succulent, and yet a little crispy on the outside.
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If you like spicy food, you can also throw in some chili peppers, or jalapenos, chopped finely. This recipe is very flexible, so feel free to add your favorite herbs and spices. It'll taste delicious!
They go perfect with a sauce of your choice, maybe a tomato sauce, or a cream sauce & pasta, or stick toothpicks in them, make up some sweet chili sauce or tzatziki and have them as a starter!
What type of ground meat is best for meatballs?
This recipe is suitable using any ground meat, such as beef, chicken, turkey, pork, lamb, or for vegetarians, soya.
Ingredients
1 pound / 500 g Ground beef, or ground meat of your choice. (Often I will use half beef and half pork)
½ Tablespoon Worcestershire Sauce
1 Teaspoon Sugar
1 Tablespoon Tomato puree
1 egg
Salt & pepper for seasoning
Generous handful of flat leaf parsley, chopped finely
1 Scallion / spring onion, chopped finely
Handful of mushrooms, chopped finely
¼ Red chili pepper (mild heat)
¼ Green chili pepper (mild heat)
1 clove garlic, chopped finely
Dash of Tabasco (optional)
1 Tablespoon olive oil for cooking
2 Tablespoons of flour for dusting.
Instructions
1. Firstly, finely chop all the ingredients that need to be chopped.
2. In a large bowl, add all the ingredients and use your hands to mix everything in.
Keep mixing for a good 2-3 minutes as this will help to incorporate everything and tenderise the meat.
3. Dust your hands lightly with flour and roll out the meat into golf ball sized balls with the palms of your hands. Compress as you roll so they don't fall apart. Lay them out ready for the next step.
It is after this stage the meatballs can be frozen. Wrap in parchment and then place in zippy bags.
4. Add olive oil to a pan and when hot enough, add the meatballs carefully, and turn once they have browned. Keep turning them until they are browned all over.
Once cooked, serve your delicious juicy homemade meatballs with your favourite sauce, and pasta, or have them like I did, on a Yorkshire pudding with lashings of gravy and fresh vegetables.
You can also serve them on a platter, stick cocktail sticks in them, alongside some flatbreads and make up some different dips and eat them like they are!
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Ingredients
- 1 pound or 500 g Ground beef
- ½ Tablespoon Worcestershire Sauce
- 1 Teaspoon Sugar
- 1 Tablespoon Tomato puree
- 1 egg
- Salt & pepper for seasoning
- Generous handful of flat leaf parsley, chopped finely
- 1 Scallion / spring onion, chopped finely
- Handful of mushrooms, chopped finely
- ¼ Red chili pepper, mild heat
- ¼ Green chili pepper, mild heat
- 1 clove garlic, chopped finely
- Dash of Tabasco, optional
- 1 Tablespoon olive oil for cooking
- 2 Tablespoons of flour for dusting.
Instructions
- Firstly, finely chop all the ingredients that need to be chopped.
- In a large bowl, add all the ingredients and use your hands to mix everything in. Keep mixing for a good 2-3 minutes as this will help to incorporate everything and tenderise the meat.
- Dust your hands lightly with flour and roll out the meat into golf ball sized balls with the palms of your hands. Compress as you roll so they don't fall apart. Lay them out ready for the next step.
- It is after this stage the meatballs can be frozen. Wrap in parchment and then place in zippy bags.
- Add olive oil to a pan and when hot enough, add the meatballs carefully, and turn once they have browned. Keep turning them until they are browned all over.
- Once cooked, serve with your favourite sauce, and pasta, or have them like I did, on a Yorkshire pudding with lashings of gravy and fresh vegetables.
- You can also serve them on a platter, stick cocktail sticks in them, make up some different dips and eat them like they are!
Nutrition Information:
Yield: 22 Serving Size: 1Amount Per Serving: Calories: 77Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 61mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 7g
Nutrition information isn’t always accurate
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