Best 6 Meatball Shop Classic Meatball Recipes

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**Meatball Shop Classic Meatball: A Journey Through Culinary Delights**

Indulge in a culinary adventure with Meatball Shop's Classic Meatball, a delectable dish that tantalizes taste buds with its symphony of flavors. This iconic recipe, meticulously crafted with a blend of succulent ground beef, savory pork, and aromatic spices, promises an explosion of taste in every bite. Accompanied by three distinctive sauces – tangy tomato, creamy mushroom, and spicy arrabbiata – the Meatball Shop Classic Meatball offers a versatile dining experience that caters to diverse palates. Whether you prefer the classic comfort of tomato sauce, the earthy richness of mushrooms, or the fiery kick of arrabbiata, this dish guarantees a satisfying culinary journey.

Check out the recipes below so you can choose the best recipe for yourself!

THE MEATBALL SHOP'S CLASSIC BEEF MEATBALLS



The Meatball Shop's Classic Beef Meatballs image

The Meatball Shop's Classic Beef Meatballs

Provided by The Rachael Ray Staff

Number Of Ingredients 22

2 tablespoons olive oil
2 pounds 80% lean ground beef
1 cup ricotta cheese
2 large eggs
1/2 cup bread crumbs
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh oregano or 1 teaspoon dried
2 teaspoons salt
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon ground fennel
4 cups classic tomato sauce
1/4 cup olive oil
1 onion
finely diced
1 bay leaf
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
2 garlic cloves
roughly chopped
2 teaspoons salt or to taste
2 tablespoons tomato paste
Two 26-ounce boxes Pomi Chopped Tomatoes or two 28-ounch cans whole plum tomatoes
chopped with their liquid

Steps:

  • For the Meatballs: Preheat the oven to 450F
  • Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface
  • Set aside
  • Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated
  • Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly
  • Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid
  • The meatballs should be touching one another
  • Roast for 20 minutes, or until the meatballs are firm and cooked through
  • A meat thermometer inserted into the center of a meatball should read 165F
  • While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often
  • When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan
  • Pour the tomato sauce over them
  • Return the meatballs to the oven and continue roasting for another 15 minutes
  • For the Classic Tomato Sauce: Heat the olive oil in a large pot over medium heat
  • Add the onions, bay leaf, oregano, garlic, and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes
  • Add the tomato paste and continue cooking for 5 minutes
  • Add the tomatoes and stir constantly until the sauce begins to boil
  • Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning
  • Taste and season with additional salt, if desired
  • Remove the bay leaf before serving

CLASSIC MEATBALLS



Classic Meatballs image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
10 cloves garlic (8 thinly sliced, 2 finely grated)
3 28-ounce cans whole peeled San Marzano tomatoes, crushed by hand
Kosher salt and freshly ground pepper
1 tablespoon dried oregano
2 pounds ground beef
1 cup grated parmesan cheese
1/2 cup breadcrumbs
1/2 cup finely chopped fresh parsley
1/2 cup milk
2 large eggs

Steps:

  • Preheat the oven to 425 degrees F. Heat the olive oil and sliced garlic in a large pot or Dutch oven over medium-high heat. Cook, stirring, until the garlic is lightly golden, 2 to 3 minutes. Add the tomatoes, 1 teaspoon salt, a few grinds of pepper and 2 teaspoons oregano. Bring to a simmer, then reduce the heat and simmer gently, stirring occasionally, until the sauce thickens slightly, 15 to 18 minutes.
  • Meanwhile, make the meatballs: Combine the beef, parmesan, breadcrumbs, parsley, milk, eggs, grated garlic, 2 teaspoons salt, a few grinds of pepper and the remaining 1 teaspoon oregano in a large bowl. Mix well with your hands. Form into thirty 1 1/2-inch meatballs and divide between 2 baking sheets. Bake until firm and lightly browned, 12 to 15 minutes.
  • Carefully remove the meatballs with a spatula and drain briefly on paper towels, then transfer to the sauce. Simmer until tender, 15 to 20 minutes.
  • Transfer the meatballs and sauce to a slow cooker and keep on warm.

CLASSIC MEATBALLS



Classic Meatballs image

This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

1 lb lean (at least 80%) ground beef
1/2 cup Progresso™ Italian-style bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg

Steps:

  • Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
  • In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
  • Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 125 mg, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 1 g

CLASSIC BEEF MEATBALLS



Classic Beef Meatballs image

Here they are-the top sellers at The Shop and sure to be a big hit at home. Most traditional meatball recipes call for Parmesan or pecorino cheese. While we're big fans of these stronger cheeses, we prefer ricotta. It's our secret weapon. The mild and creamy consistency of this fresh cheese gives the meatballs a unique light texture. Beef has a subtle flavor, and the ricotta is a great way to add fat and moisture to the recipe without the overpowering flavor of a sharper cheese. These are quick to prep, and baking rather than frying makes this a fast comfort food even during the busiest of weeks.

Provided by Daniel Holzman

Categories     Cheese     Egg     Tomato     Bake     Super Bowl     Father's Day     Dinner     Ground Beef     Family Reunion     Poker/Game Night     Party     Breadcrumbs     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 2 dozen 1 1/2-inch balls

Number Of Ingredients 11

2 tablespoons olive oil
2 pounds 80% lean ground beef
1 cup ricotta cheese
2 large eggs
1/2 cup bread crumbs
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh oregano or 1 teaspoon dried
2 teaspoons salt
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon ground fennel
4 cups Classic Tomato Sauce

Steps:

  • Preheat the oven to 450°F. Drizzle the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
  • Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated.
  • Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
  • Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
  • While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often.
  • When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan. Pour the tomato sauce over them. Return the meatballs to the oven and continue roasting for another 15 minutes.

CLASSIC BEEF MEATBALLS



Classic Beef Meatballs image

Ricotta cheese helps to make these meatballs moist and delicious in this popular recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook."

Provided by Martha Stewart

Yield Makes about 2 dozen 1 1/2-inch meatballs

Number Of Ingredients 11

2 tablespoons olive oil
2 pounds 80 percent lean ground beef
1 cup ricotta cheese
2 large eggs
1/2 cup dried breadcrumbs
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
2 teaspoons coarse salt
1/4 teaspoon crushed red-pepper flakes
1/2 teaspoon ground fennel
4 cups Classic Tomato Sauce

Steps:

  • Preheat oven to 450 degrees. Drizzle olive oil into a 9-by 13-inch baking dish; using your hand, evenly coat entire surface. Set aside.
  • In a large bowl, use your hands to mix together beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red-pepper flakes, and fennel until fully incorporated. Roll mixture into firmly packed 1 1/2-inch balls.
  • Place meatballs in prepared baking dish, taking care to line them up snugly so that they are touching one another in even rows vertically and horizontally to form a grid. Transfer baking dish to oven. Bake until meatballs are firm and an instant-read thermometer inserted into the center of a meatball reads 165 degrees.
  • Meanwhile, heat tomato sauce in a small saucepan over medium-high heat, stirring frequently.
  • Remove meatballs from oven and carefully drain excess grease from pan. Pour heated sauce over meatballs and return to oven; cook for 15 minutes more. Serve.

MAKE-AHEAD SHEET-PAN MEATBALLS



Make-Ahead Sheet-Pan Meatballs image

This is the simplest way to make a large batch of meatballs that you can turn into a variety of dinners, from pasta to soup to sandwiches. Stash them in the freezer so they're ready to cook at a moment's notice.

Provided by Anna Stockwell

Categories     Meatball     Bread     Milk/Cream     Ground Beef     Sausage     Egg     Parmesan     Small Plates     Sunday Stash     Freezer Food     Freeze/Chill     Dinner     Kid-Friendly     Back to School     Sheet Pan

Yield Makes about 75

Number Of Ingredients 8

2 cups coarsely torn white sandwich bread (from 2-3 slices)
1 1/2 cups whole milk
3 lb. ground beef
1 lb. sweet Italian sausage
4 large eggs, beaten to blend
1 1/2 cups finely grated Parmesan
2 tsp. kosher salt
Extra-virgin olive oil (for greasing)

Steps:

  • Place bread in a large bowl, pour milk over, and let sit until moistened, about 5 minutes. Squeeze bread with your hands to remove excess milk; discard milk. Tear bread into pea-size pieces and return to bowl.
  • Add beef, sausage, eggs, Parmesan, and salt to bread. Using your hands, gently mix until evenly distributed (do not overmix).
  • To serve immediately:
  • Arrange racks in upper and lower thirds of oven; preheat to 500°F. Lightly coat three 18x13" rimmed baking sheets with oil. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into ping pong-size balls (about 1.5" diameter; 1.2 oz. each), occasionally moistening hands as needed. Arrange meatballs 1/2" apart on prepared sheets.
  • Roast meatballs, rotating racks top to bottom once halfway through, until lightly browned and cooked through, 8-10 minutes.
  • To freeze to serve later:
  • Line two 18x13" rimmed baking sheets with parchment. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into ping pong-size balls (about 1.5" diameter; 1.2 oz. each), occasionally moistening hands as needed. Arrange meatballs 1/4" apart on prepared sheets. Freeze on sheets until firm, about 1 hour. Transfer to an airtight container or resealable plastic bag and freeze up to 3 months.
  • To cook meatballs from frozen, preheat oven to 500°F. Lightly coat a rimmed baking sheet with oil. Transfer desired amount of frozen meatballs to prepared sheet and roast, turning once halfway through, until lightly browned and cooked through, 10-12 minutes.

Tips:

  • Use a variety of meats. Combining different types of ground meat, such as beef, pork, and veal, creates a more flavorful and moist meatball.
  • Soak the bread in milk. This helps to keep the meatballs moist and tender. Use a good quality bread, such as a sturdy white or Italian bread.
  • Don't overmix the meatball mixture. Overmixing can make the meatballs tough. Mix just until the ingredients are combined.
  • Season the meatballs generously. Use a variety of spices and herbs, such as garlic, onion, parsley, and oregano. Don't be afraid to experiment with different flavor combinations.
  • Brown the meatballs before simmering them. This helps to develop their flavor and create a crispy crust.
  • Simmer the meatballs in a flavorful sauce. A good sauce will help to keep the meatballs moist and flavorful. You can use a variety of sauces, such as tomato sauce, marinara sauce, or even a simple broth.

Conclusion:

Making classic meatballs is a simple process that can be easily mastered with a little practice. By following these tips, you can create delicious and flavorful meatballs that will be a hit with your family and friends. Whether you're serving them as an appetizer, main course, or part of a larger meal, classic meatballs are always a welcome addition to the table.

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