Tag Archives: meatballs

Italian Meatballs

Dinner Ideas August 9, 2026 Leave a comment
Plate of Italian meatballs covered with tomato sauce, parmesan cheese, and basil leaves
A plate of juicy Italian meatballs topped with marinara sauce, parmesan, and fresh basil.

Italian meatballs are a cozy kitchen favorite, packed with tender texture, savory flavor, and the irresistible aroma of herbs and spices. Their straightforward recipe means every ingredient gets a chance to shine. Freshly ground meat creates a juicier, richer bite, while garlic, parsley, and basil bring a lively burst of flavor that dried or packaged versions often miss. Breadcrumbs keep the center light and delicate, and freshly grated Parmigiano-Reggiano adds savory depth with a gentle nutty note. Add a bright sauce of ripe tomatoes, onions, and olive oil, and the ingredients come together like a delicious little orchestra. The result is a meatball that is balanced, flavorful, and unmistakably homemade. Fresh ingredients do more than look appealing: they boost the aroma, improve the texture, and make every bite more satisfying. It is comfort food with personality—and definitely worth getting saucy over!

  • ½ pound of ground pork
  • ½ pound of veal (see Note below regarding meat)
  • ½ pound of ground beef chuck (85% lean)
  • ½ cup of grated Parmesan cheese
  • ¼ cup flat-leaf Italian parsley, finely minced
  • 2 teaspoons of kosher or sea salt
  • ½ cup of grated onion (food processor works great)
  • 3 cloves of garlic, pressed or minced
  • 1 large egg, beaten
  • 1 cup of dried breadcrumbs
  • 1/3 cup of milk
  • ¼ teaspoon black pepper
  • 1/3 cup olive oil for frying. See methods of cooking below

Process

  1. In a large bowl, combine breadcrumbs and milk to rehydrate. Set aside for 5 minutes.
  2. Mix in the meat, egg, Parmesan, parsley, salt, onion, garlic, and mix until well combined.
  3. Shape the meat mixture into golf ball-sized balls. Handle them gently and avoid packing the balls too tightly, as this can make them tough. Arrange the meatballs on a baking tray, then refrigerate them for 1 hour before cooking.

Cooking Methods: 

Method #1: Bake raw meatballs at 350°F for 15 minutes. They are ready when the center is no longer pink, and the internal temperature reaches 160°F.

  • If the meatballs have not reached 160°F, finish cooking them in marinara sauce. This ensures they are fully cooked while adding flavor to both the meatballs and the sauce.

Method #2: Fry the meatballs in olive oil, following the traditional method. Heat two tablespoons of olive oil in a non-stick skillet over medium-high heat. Add half the meatballs and cook for about 6 minutes, turning occasionally, until browned on all sides. Transfer them to a plate. Drain the oil, wipe the skillet clean, and return it to the heat. Add the remaining oil and meatballs. Cook until all the meatballs are evenly browned.

Method #3: Cooking raw meatballs in marinara sauce.

This method is safe if you keep the food gently simmering, check its internal temperature, and cook the meat completely. This method is popular because it is flavorful and convenient.

  • Simmer the marinara gently so it cooks evenly without making the meat tough.
  • Use evenly sized meatballs (about 1.5 inches) for consistent cooking.
  • Avoid undercooking: In sauce, heat transfer is slower than in dry‑heat methods, so cooking times are longer — often 20–30 minutes for even cooking.   Ground beef, pork, or veal meatballs must reach 160°F (71°C) 

Note: Meat: I find that using 85% lean ground beef is the perfect amount of fat. If you do not eat beef, you can substitute ground turkey, ground chicken, venison, or veal. You can also add Italian sausage to the mix for a different flavor note. 

Crab Meatballs

Dinner Ideas August 6, 2026 Leave a comment
Spaghetti pasta with creamy sauce, meatballs, chopped parsley, and grated cheese in a bowl
A bowl of creamy spaghetti topped with crab meatballs

Ingredients

  • 1 pound lump crab meat, drained and carefully checked for shell pieces
  • 1 cup of Panko breadcrumbs
  • ½ cup mayonnaise (see Note below for substitutions)
  • 1 large egg, lightly beaten
  • 1 tablespoon olive oil
  • 3 tablespoons of onion, grated
  • 1 clove of garlic, pressed
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon parsley, finely chopped
  • 1 teaspoon of Old Bay seasoning
  • ½ teaspoon of salt
  • ½ teaspoon of Worcestershire sauce
  • ¼ teaspoon of hot sauce

Process

  1. Preheat oven to 400°F.
  2. Line a baking sheet with aluminum foil and spray with cooking spray.
  3. In a large bowl, mix the beaten egg and the panko breadcrumbs. Set aside for 5 minutes until the breadcrumbs have softened.
  4. Mix in the mayonnaise, olive oil, grated onion, garlic, Dijon mustard, parsley, Old Bay seasoning, salt, Worcestershire sauce, and hot sauce into the breadcrumb mixture.
  5. Add the crab meat and gently mix it in.
  6. Using a large cookie scoop, scoop up the mixture into balls and press lightly until they hold together. Place on prepared baking sheet.
  7. Bake in a preheated oven for 15 minutes. Then place the crab balls in simmering sauce or gravy and cook for an additional 10 minutes.
  8. If not adding to pasta sauce or gravy, bake for 20 minutes in a preheated oven, until the internal temperature reaches 165°F, using an instant-read thermometer.

Note: Mayonnaise replacements:

  1. Cashew cream is available at grocery stores, or you can make it by mixing cashews and water. It has a rich, creamy flavor and tastes like mayonnaise.
  2. Plain, full-fat Greek yogurt can reduce calories while keeping dishes creamy. It works well in most recipes that call for mayonnaise, including crab cakes.
  3. Aioli sauce is another fine replacement for mayonnaise. It is readily available in grocery stores.
  4. Mashed avocados have a creamy texture, which makes them a perfect replacement.
  5. Hummus is different from mayonnaise, but you can use it instead of mayonnaise in crab cakes. It is creamy and flavorful.
  6. Low-fat cottage cheese is an acceptable light, creamy, and salty replacement.

08/05/2026

A Magnificent Chicken Meatball

Dinner Ideas July 26, 2026 Leave a comment
Pot of vegetable stew with browned meatballs and herbs

Chicken meatballs transform everyday chicken into bite-sized joys—tender, herby, and ready to party on your plate. These little wonders play well with many partners: toss with pasta and marinara for a cozy classic, tuck into a warm pita with tzatziki and crunchy salad for a Mediterranean vibe, or pile over rice with steamed greens for an Asian-inspired bowl. They even brighten homemade vegetable soup—moist and marvelous compared with dry shredded chicken. Packed with protein and pleasantly filling, chicken meatballs make mealtimes fun and satisfying.

Ingredients

  • 1 16-ounce package of Ground Chicken
  • ½ cup Panko Breadcrumbs
  • 1 egg
  • 1/3 cup of grated Parmesan and Romano cheese
  • 2 garlic cloves, minced or pressed
  • 2 tablespoons of fresh parsley, minced
  • 1 teaspoon sea salt
  • ¼ teaspoon of black pepper
  • ¼ teaspoon oregano
  • ¼ teaspoon thyme
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil

Process

  1. Preheat oven to 400°F.
  2. Line a baking sheet with aluminum foil and spray with cooking spray.
  3. In a large bowl, beat egg with a tablespoon of water; add the breadcrumbs. Mix until breadcrumbs become moistened.
  4. Combine cheese, garlic cloves, parsley, salt, black pepper, oregano, thyme, garlic powder, and olive oil with the breadcrumb mixture until evenly blended.
  5. Combine ground chicken gently with a fork or clean hand; mix until just combined. Avoid overmixing to prevent the chicken from becoming tough.
  6. Form 1” balls with a cookie scoop and place on the prepared baking sheet.
  7. Bake meatballs for 20 minutes in a preheated oven, or until internal temperature reaches 165°F using an instant-read thermometer.

Baked Ziti

Dinner Ideas March 11, 2026 Leave a comment

Sunday dinner on a cold winter day is special. Baked Ziti, a classic comfort food, is perfect for this occasion. Serve it with a fresh green salad and toasted garlic bread. You can use traditional pasta or opt for healthier options like whole wheat, protein, or high-fiber pasta. To keep it simple, I use jarred spaghetti sauce, but homemade sauce works well too. Sometimes, I add cooked Italian sausage or meatballs to enhance the flavor. This dish is easy to prepare and ideal for a cozy family meal.

Ingredients

  • 18-ounce box of Ziti, cook and drain as directed on the box. Do not rinse
  • 3-1/2 cups (32-ounce jar of sauce) spaghetti sauce
  • 2 cups of Ricotta cheese
  • 2 cups shredded mozzarella cheese
  • ¼ cup chopped, fresh parsley
  • 1 egg, slightly beaten
  • 1 teaspoon oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • 1 tablespoon freshly grated parmesan cheese
  • ½ cup shredded mozzarella cheese

Process

  1. Preheat oven to 375°F.
  2. Cook pasta according to directions, drain but do not rinse (rinsing pasta prevents sauce from sticking to it).
  3. In a large bowl combine ½ cup of spaghetti sauce, ricotta cheese, mozzarella cheese, fresh parsley, egg, oregano, garlic powder, pepper and 1 tablespoon of freshly grated parmesan cheese.
  4. In a 3-quart casserole pour another ½ cup of spaghetti sauce on bottom of dish and spread out with a spatula.
  5. Pour contents of ziti mixture into casserole pour remaining spaghetti sauce on top of ziti mixture, sprinkle with mozzarella cheese.
  6. Bake covered with aluminum foil for 30-35 minutes or until hot and bubbly