Mix Ingredients by Hand
Don’t be afraid to roll up your sleeves and use your hands. With clean hands, gently combine the ingredients, being careful not to overwork the meat. To prevent the mix from sticking as you form your meatballs, try lightly coating your hands with oil or water.
Shape the Meatballs
The size of your meatballs depends on how you plan to serve them. For soups, you’ll want smaller, bite-sized meatballs. If they’re going to be served on top of spaghetti, try a medium-sized meatballs (about 1-1/2-inch rounds).
Brown the Meatballs First
Yes, you can cook your meatballs by putting them directly in the sauce and letting them simmer for a good, long time. But browning them before they hit the sauce enhances the flavor and the texture. You can either brown them in batches on your stovetop or in the oven.
Add Meatballs to Sauce
The secret to Grandma’s meatballs is time, patience and a good homemade sauce. The meatballs need to simmer low and slow for maximum flavor. In addition to having a delicious meal, your house will smell amazing.
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