Welcome back to the Simple Recipe Box podcast! I’m your host, Ben Harper, and today we’re diving into a classic favorite that’s perfect for any occasion – meatballs! But not just any meatballs; we’re unlocking the secret to making them perfect every time.

Let’s start with what you’ll need. Grab some ground beef – a mix with a bit of fat works best, like 80/20 or 70/30 lean to fat ratio. This ensures juicy, flavorful meatballs that melt in your mouth. You’ll also need breadcrumbs, grated Parmesan cheese, a fresh egg, chopped parsley, minced garlic, salt, black pepper, and a touch of Italian seasoning.

Now, onto our secret ingredient – it’s the Parmesan cheese! Adding Parmesan infuses a savory depth that complements the beef beautifully, elevating your meatballs from good to great.

Here’s how to put it all together. First, preheat your oven to 400 degrees Fahrenheit. In a large mixing bowl, combine your ground beef, half a cup of breadcrumbs, a quarter cup of Parmesan, one egg, a quarter cup of parsley, two minced garlic cloves, half a teaspoon of salt, a quarter teaspoon of black pepper, and a quarter teaspoon of Italian seasoning. Mix these together well, but gently – overworking the mix can lead to dense meatballs.

Once mixed, shape the mixture into balls about 1 and a half inches in diameter. You should get about 20 to 25 meatballs. Place these on a baking sheet lined with parchment paper, drizzle with a bit of olive oil, and pop them in the oven. They’ll need about 18 to 20 minutes, or until they’re cooked through and nicely browned.

After baking, let them rest on the baking sheet for about five minutes. This little rest period helps them firm up and makes them even more delightful.

Now, serving these beauties is where you can really have some fun. Pair them with spaghetti for a classic dish, or tuck them into a sub roll with marinara and melted cheese for a delicious meatball sub. They’re also fantastic as appetizers – just stick a toothpick in each one and serve with a dipping sauce.

If you end up with leftovers, meatballs store wonderfully. Let them cool, then pop them in an airtight container in the fridge for up to three days, or freeze them for up to two months. Reheat in the oven or microwave, and they’ll be just as tasty as when they were first made.

And there you have it, folks – perfect meatballs, every time, with a little help from our secret ingredient, Parmesan cheese. Thanks for tuning in, and happy cooking! Don’t forget to check out our website, Simple Recipe Box, for more tips and delicious recipes. See you next time!

Easy Meatball Recipe Reveals Secret Ingredient for Perfection