Drum roll please! Introducing a universal mixture that reliably produces Tenderest Beef Meatballs Ever. This 10-minute recipe has been tried and tested many times and is guaranteed to yield juicy, melt-in-your-mouth meatballs. Based on my extensive experience, I have identified three major success factors for an incredible result. Here they are:
Secrets for producing Tenderest Beef Meatballs:
- You need to add either breadcrumbs and milk or white bread soaked in milk.
- You should take time mixing. Contrary to a popular belief, it is not possible to over beat ground beef mixture – this isn’t egg whites for Pavlova. Quite the opposite, a thorough beating breaks ground beef down helping to achieve a smooth texture and, as a result, delicate meatballs.
- The mixture should stand at room temperature for at least half an hour. During this time, bread crumbs will expand from the moisture of milk and beef. This will soften the mixture further.
Once you’ve got this covered, you can create many variations by alternating spice, herbs and sauce ingredients. Below is a basic recipe with a hearty tomato sauce.
Key Ingredients:
All you need for the basic recipe (which is still going to be delicious!) is ground beef (I like to use lean or very lean grass fed), one egg, breadcrumbs, milk, salt and pepper, garlic powder and onion powder. For the sauce, you will need strained tomatoes, chicken stock, and the same spices as the ones that go into the mixture. You will also need flour for dredging: it helps the meatballs to keep shape and brown nicely and it also thickens the sauce.
How to make the mixture for Tenderest Beef Meatballs:
You will be surprised how quick and easy it is. All you need is a large mixing bowl and a mixer. Pop everything in there: ground beef, egg, breadcrumbs, spices and milk. Use mixer to beat it to a smooth consistency for at least 5 minutes. Cover and leave at room temperature for at least half an hour.
How to cook the meatballs:
After the mixture has sat for a while, give it another good mix. Form meatballs about 3-4cm in diameter (I like to use an ice cream scoop for that). Pour enough flour to cover the bottom of a large serving plate. Coat the meatballs with flour one by one, shaking off excess flour. Then fry your meatballs in a little oil over medium heat for 7-10 minutes, turning them around so that each side is sealed. Transfer to a plate or a cutting board.
Turn the heat up a notch and pour in the stock to deglaze the pan. Almost there! Scrape the brown bits off the sides and stir them in. Add strained tomatoes, salt, pepper, granulated garlic and onion powder. You can also throw in a few herbs if you have them: basil, sage, oregano or parsley work very well. Let the sauce simmer for a couple of minutes and taste to adjust for salt. Return the meatballs to the pan and let them cook in the sauce for about 5 minutes. Be careful tasting them: you might gobble up a bunch without knowing it!
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Tenderest Beef Meatballs (universal recipe)
Equipment
- 1 Large non-stick casserole
- 1 Large Mixing Bowl
- 1 large cutting board for lining up meatballs
- 1 plate for flour dredging
Ingredients
Basic mixture:
- 500 g ground beef
- 1 egg
- 3 tbsp bread crumbs
- 100 ml milk
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp granulated garlic
- 1/2 tsp black pepper
Additional ingredients:
- Flour for drenching
- 2 tbsp olive oil
For the sauce:
- 1 tsp granulated garlic
- 1 tsp granulated onion
- A few fresh basil leaves
- 400 ml strained tomatoes
- 100 ml chicken broth
- Salt and pepper to taste
Optional Ingredients (for both beef mixture and/or sauce):
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tbsp grated parmesan for garnish
Instructions
- Make the meatballs mixture by thoroughly mixing all the ingredients together. Take your time and mix for at least 5 minutes.
- Let rest at room temperature for 30-60mins.
- Give it another mix and form meatballs about 4cm in diameter.
- Add 3-4 tbsp of flour to a large plate. Drench the meatballs and shake off excess flour.
- Heat 2 tbsp olive oil to medium. Fry the meatballs in batches for 5-7 minutes, turning around to seal from all sides. Transfer to a cutting board or a large plate.
- Deglaze the frying pan with chicken stock. Scrape off the brown bits from the sides of the pan and stir them in.
- Add strained tomatoes, garlic and onion powder and optional spices, if using. Taste and adjust for salt.
- Pop in the meatballs and cook over low heat for 5-7 minutes. Stir in fresh basil leaves for the last minute of cooking.
- Generously sprinkle with grated parmesan and serve over pasta or rice.
