There’s something so satisfying about creating your own perfectly seasoned, tender meatballs to enjoy in all sorts of delicious ways. Recently, I went on a meatball-making mission, and I’m so excited to share the process!
The Prep Phase
My journey began with a trip to Costco for a nice cut of beef. When I got home, it was time to get to work:
- Trim and cut: I carefully trimmed any noticeable fat from the beef and cut it into manageable pieces for grinding.
- The aromatics: I peeled shallots and garlic cloves. Grinding them with the meat saves so much time later!
- The grind: Time for the main event – grinding the beef along with the shallots and garlic.
- Seasoning: I kept it simple with a generous sprinkle of salt and mixed gently.
- Forming and freezing: I shaped the seasoned meat into small balls and divided them into portions ready to freeze.
Dinner Delight
With dinnertime approaching, I took one of my frozen meatball portions and got cooking:
- Pasta perfection: I boiled some whole wheat pasta for a healthy base.
- Meatball magic: I started the meatballs off in a skillet to get a nice sear, then finished them in a simple tomato sauce for richness.
- Greens galore: I put down a bed of fresh spinach for extra fiber and nutrients.
- Herbal touch: A sprinkle of freshly picked basil from my kitchen garden was the perfect finishing touch!
The Final Verdict
Homemade meatballs are infinitely better than anything store-bought. The flavor from the fresh aromatics mixed right in is amazing, and knowing exactly what goes into them is a huge plus. They freeze beautifully and turn an ordinary weeknight dinner into a delightful treat.
Tips for Fellow Meatball Lovers
- Quality meat matters: Start with good quality ground beef for the tastiest results.
- Fat is your friend: Don’t trim away all the fat, as it keeps everything juicy and delicious.
- Mix gently: Overmixing your meat mixture can lead to tough meatballs.
- Get creative: Experiment with different herbs, spices, and sauces!
Let me know what your favorite meatball add-ins are in the comments below!
Homemade Meatballs with Tomato Sauce and Spinach (From Prep to Plate)
Ingredients
- 1 pound beef for grinding
- 1 small shallot peeled
- 2 cloves garlic peeled
- 1/2 cup whole wheat pasta
- 1 14.5 ounce can tomato sauce
- 1 cup fresh spinach
- 2-3 fresh basil leaves
- Salt and pepper to taste
- Olive oil for cooking
Instructions
Meatball Preparation:
- Trim and cut the beef: Carefully remove any visible fat from the beef and cut it into pieces suitable for your meat grinder.
- Grind it up: Grind the beef, shallot, and garlic together in your meat grinder.
- Season and form: Add salt to the ground meat mixture and mix gently. Shape the mixture into small meatballs.
- Dinner Assembly:
Cook the pasta:
- Bring a pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- Brown the meatballs: Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides.
- Simmer in sauce: Add the tomato sauce to the skillet, reduce heat to low, and simmer for 10-15 minutes, or until the meatballs are cooked through.
- Wilt the spinach: While the sauce simmers, heat a splash of olive oil in another skillet. Add the spinach in batches and cook, stirring, until wilted. Season with salt and pepper.
- Assemble and serve: Divide the spinach between two plates. Top with the meatballs and sauce. Garnish with freshly torn basil leaves and enjoy!
Notes
Experiment with different herbs and spices to customize the flavor!