Annie & Skyler Meatballs are the ultimate comfort food on chilly winter days. These classic Italian-style balls, a recipe we’ve perfected over the years, are always a hit with the whole fam. And don’t stop with the Italian-style balls—this recipe is SO adaptable. Try one of our ideas below or create balls that are all your own. Whatever flavor profile you go with, get these babies to your table stat before winter is over—you won’t regret it.
Ingredient Swaps Oh so many possibilities. Here are just a few of the easy ways you can change up this recipe entirely.
- Mexican-Style Pork Balls: Use pork for the ground meat. Omit the basil and cheese. Add 1 minced jalapeño, 2 tsp. ground ancho chile or chili powder, and 1 tsp. ground cumin. Sub in 2 cups enchilada sauce for the marinara. Serve in corn tortillas with desired toppings.
- Mediterranean-Style Lamb Balls: Use lamb for some or all of the ground meat. Omit basil. Substitute 1/4 cup finely crumbled feta for the grated cheese. Add 1 tsp. lemon zest and 1/2 tsp. marjoram. Omit sauce and serve in pitas with tzatziki, sliced red onion, and additional feta.
- Chicken Parm Balls: Use ground chicken for the meat. Use Parmesan cheese for the grated cheese and add 3/4 cup finely chopped provolone or mozzarella. Serve on hoagies topped with additional parm, provolone, or mozz.
- Sesame-Shrimp Pork Balls: Use 1 lb. ground pork and 1/2 lb. chopped peeled and deveined shrimp. Omit cheese and oregano. Add 1 Tbsp. minced cilantro, 1 Tbsp. soy sauce, 2 tsp. sesame seeds, 1 tsp. toasted sesame oil, and 1 tsp. fish sauce. Omit sauce and serve with sriracha in lettuce leaves.
Mind Your Mixing For the most tender meatballs keep your mixing to a minimum after adding the meat. If you overmix, the balls will turn out hard and tough. Our secret is to thoroughly mix all the other ingredients—the eggs, milk, bread crumbs, etc.—BEFORE adding the meat. That way, once the meat is added, mixing just until combined is quick and easy.
Make-Ahead! Meatballs are extremely make-ahead-friendly. The meatball mixture can made up to 1 day ahead, but the sauce and balls can be made entirely and chilled up to 3 days ahead, or frozen up to 3 months. Just bring to a gentle simmer, adding a little water as needed, about 20 minutes or until heated through before serving.
Mama’s Meatballs
Ingredients
- ⅔ cup milk
- 2 eggs
- ¾ panko
- 2 to 3 Tbsp. grated pecorino Romano or Parmesan cheese
- 1 clove garlic, minced
- 2 tsp. dried basil or 2 Tbsp. chopped fresh basil
- 1½ tsp. dried oregano
- 1 tsp. garlic powder
- 1 tsp. salt
- ½ tsp. black pepper
- ½ tsp. crushed red pepper (optional)
- 1½ to 2 lb. ground beef (we prefer 85% lean ground chuck), or a combo of ground beef and pork
- 2 pints marinara, tomato sauce, or tomato puree, or one 28-oz can tomato sauce or puree
- Chopped fresh basil or parsley
- Hot cooked spaghetti
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment or spray with nonstick cooking spray. In large bowl whisk together milk and eggs. Add panko, oats, grated cheese, garlic, basil, oregano, garlic powder, salt, black pepper, and crushed red pepper (if using) and stir to combine evenly. Add beef and mix well. Form mixture into large (2- to 3-inch) meatballs or small (1- to 1½-inch) meatballs and arrange, evenly spaced, on prepared baking sheet.
- Bake, turning once, 20 to 30 minutes for large meatballs or 15 to 20 minutes for small meatballs, or until browned.
- Meanwhile, bring tomato sauce to a simmer in a large skillet or Dutch oven. When meatballs are browned, add them to the sauce, turning to coat. Add any browned bits from the baking sheet to the sauce, discarding excess grease on the baking sheet. Reduce oven temperature to 325°F. Cover meatballs in sauce and bake about 30 minutes. Serve over hot cooked spaghetti.
