Updated: Sep 28
Looking for football season easy meals that are crowd pleasing, quick, and healthy?
These meatballs are one of our favorite foods to have in the freezer year round. Also, they are a lifesaver during football season for it takes no time to prepare delicious meatballs just in time for the kickoff. Dinner possibilities are endless: from creating meatball sliders to a classic meatballs and spaghetti dinner with marinara sauce and anything else in between.
Here is another favorite food to have for your next game:
My boys love, love meatballs, and they practically grew up on venison meatballs.
Making meatballs with spaghetti or spaghetti squash is so EASY. It’s one of my husband’s all time favorites too! This meal is hearty without being too indulgent, and is also super healthy when made with organic ingredients. The best part? They can be on your table in less than an hour or be prepared and stored immediately into the freezer to be used at a later date. Even directly out of the freezer, they cook up in no time: simply take them out and straight to the pan! My favorite time-saving trick is to pair the meatballs with a really good tomato or pesto sauce.
This marinara sauce is quick and so delicious, containing no sugar or other harmful ingredients.
WHAT DO I LIKE ABOUT THESE MEATBALLS?
Hands down most busy moms grab a bag of frozen meatballs from the grocery as a part of their usual every week shopping routine. But I'm begging you to make your OWN, it's not that difficult.
You will know what exactly is in it, plus you can sneak in veggies such as grated zucchini, carrots or really any veggies will do. The veggies produce extra moisture.
They take minutes to put together and are great for dinner or as an appetizer.
This recipe I am sharing with you today gives you a final product of 3 dozen meatballs. Double the recipe and you have meatballs for a month!
There are a few items to use instead of breadcrumbs, if you prefer to keep them gluten free; Uncooked rice, cooked beans, almond flour, crushed rice crackers, and rolled oats.
Using a cookie scoop provides a uniform and same size appearance.
Try Ukrainian style meatballs, called "kotletu" for a little spin:
WHAT DO I NEED TO MAKE CLASSIC AMERICAN MEATBALLS?
Ground beef - I prefer 85% lean, but choose any kind you like.
Eggs - works as a binder, but feel free to skip it, eggs are not a must ingredient here.
Onion - not only does it add flavor, but it also produces juicy, fluffy meatballs.
Breadcrumbs - I always use homemade.
Garlic - fresh is best, even adding additional granulated garlic is not a bad idea.
Milk or cream - to hydrate breadcrumbs.
Salt and freshly ground black pepper.
Herbs - fresh or dried parsley, dried Italian oregano, fennel, and red pepper flakes.
let's do it...
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Autor: Inna of innichkachef.com
Yields: 32-36 meatballs
Ingredients for Classic American Meatballs
3 lb. 85 % lean ground beef (organic, grass-fed)
1 large onion
1 cup breadcrumbs ( I'm using homemade)
5 cloves of garlic
1 cup of whole milk
3 teaspoons pink salt
2 teaspoons black pepper freshly ground
1 tablespoon dried Italian oregano
1 teaspoon fennel seeds (optional)
pinch of red pepper flakes
For serving Classic American Meatballs
Spaghetti - homemade linguini or pasta of your choice.
Parmesan - a good quality.
Fresh basil (optional).
First hydrate the breadcrumbs by adding them to the bowl along with the milk.
Cut the onion into 4-8 pieces, and add them into the food processor and pulse a few times, until the onion is very finely chopped but not pureed.
To the bowl with breadcrumbs, add spices and herbs. Then add the eggs and onion. Grade garlic into the bowl. Mix all together with a spatula.
Add meat and with your hand or use an electric mixer with a whisk attachment. Mix all ingredients very well.
Cover the bowl with plastic wrap and place in the fridge for at least one hour. This allows for the flavors to come together creating a most flavorful effect.
Using a cookie scoop, shape the meatballs, keep your hands wet, because it is easier to shape them into meatballs.
Place all meatballs on a cutting board or platter. You can place them in the freezer for later or cook right away. Frozen meatballs do not need to be defrosted prior to cooking. If you are freezing for later use, allow them to harden on the platter and then transfer them to freezer bags such as a Ziplock bag. They can last for up to 3 months.
To cook freshly made meatballs, set your pan to medium heat and add in a bit of olive oil. Place meatballs into the pan and cook on one side for 5 minutes. After the meatballs get brown on one side, flip and cook for another few minutes. Add sauce of your choice. Cover and reduce heat to low, and cook for another 10 minutes. Serve right away over spaghetti or your way.