Recipes for meatballs can be intimidating. Two or three kinds of meat, fresh bread crumbs, minced garlic, chopped parsley . . . yawn, I’m already tired.
This recipe is much more manageable. Beef, egg, Parmesan, milk, seasonings and a little Panko. No chopping, one bowl, one pan, one plate, and a jar of marinara. Easy peasy.
You can serve them with or without pasta, depending on your preference. John and I love them alongside a Caesar salad and buttered broccoli (because less carbs), and our kids prefer the noodles. Either way, these meatballs are so tender and flavorful, your whole family is sure to enjoy them!
Makes 18-20 golf-ball sized meatballs
1/4 cup Panko
2 Tablespoons milk
1/2 cup grated Parmesan cheese (not shredded), plus more for garnish
1/2 teaspoon garlic powder
1/2 teaspoon salt
Freshly ground black pepper
1 lb. grass-fed ground beef
Olive oil, for cooking
1 jar (24 oz.) Rao’s Homemade Marinara Sauce
3-4 leaves basil for garnish, if desired
In a large bowl, mix together Panko, milk, egg, Parmesan, garlic powder, salt and pepper. Add ground beef and mix together with your hands. Using your hands, make about 18-20 golf-ball sized meatballs.
Heat 1 Tablespoon olive oil in a large oven-proof frying pan over medium-high heat. Working in two batches, brown meatballs on all sides and then set on a plate.
Reduce heat on stove to medium low and add the marinara sauce to the hot pan. Stir it around to scrape up any brown bits on the bottom of the pan. Add meatballs back to pan with sauce, and gently toss to coat.
Preheat oven to 375F. Place oven-proof pan* with meatballs and sauce in oven. Bake for 15 to 20 minutes. Let cool slightly and enjoy!
*As an alternative to an oven-proof pan, you can put the sauce in a baking dish, add the meatballs and bake as instructed above.