Meatballs
We went through quite a few variations before landing on what we feel is a perfect meatball for us. Whether you use them on pizza, sandwiches, or with pasta, these are super easy to make and freeze really well.
We make all-beef meatballs. One of the few star ingredients we’re fortunate to have access to here in the midwest is amazing ground beef. You could certainly do a pork/beef mixture or whatever you prefer.
Equipment:
- Large Mixing Bowl
- Large Cookie Scoop (Optional)
- Half-Size Disposable Pan
- Gallon-sized Ziplock bag for storage
Ingredients:
- 2 lbs Ground Beef
- 4 Garlic cloves chopped or pressed
- 1 tsp Salt
- 1 tsp Pepper
- 1 Tbs Dried Parsley
- 1 Tbs Garlic Salt
- 3/4 C Grated Parmesan Cheese
- 1 C Italian-Seasoned Breadcrumbs
- 2 Eggs (beaten)
- 3 Tbs Olive Oil
Makes 20 meatballs
Notes:
- For spicy meatballs add ½ tsp (or to taste) of crushed red pepper flake.
- Parmesan Cheese is the biggest flavor component here. Use a brand you love, we're using a wedge from BelGioioso grated in a food processor.
- You can portion these by hand, but once we found a cookie scoop that doesn’t break, we found it so much faster, especially when making large batches.
- We prefer to bake these in the oven for convenience, but you could also pan fry these if you prefer.
- To Freeze: Simply place in a gallon sized ziplock freezer bag, removing as much of the air as possible.
- For Pizza: We use about 2 meatballs per 14-inch pizza depending on other toppings and desired coverage. They thaw extremely fast so we’ll usually grab the amount we need from the freezer and allow to thaw while we preheat the oven.
Directions:
Step 1) Add all ingredients to a large mixing bowl
Step 2) Mix thoroughly until all ingredients are combined
Step 3) Using your hands or a large cookie scoop, portion into 20 meatballs and place into a lightly sprayed disposable pan
Step 4) While optional, I quickly roll each portion into a more cohesive ball
Bake at 425 degrees for 30 minutes, or until the center of the meatball hits around 160 degrees.
These all-beef meatballs are killer and one of our favorite toppings to add to both our thin-crust Bar Pizza and our pan-style Detroit Pizza. If you want the easiest way to take your pizza to the next level, check out each of these Guides. Each guide is around 30 pages of highly detailed instruction and walks you through our entire process from start to finish. Both Guides show you how we do all this in a regular home oven armed with 1/2 inch of Bakingsteel. Happy Pizza Making!
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