Easy Homemade Meatballs for 8 People

Ingredients and Weight:

• Ground beef (80/20), 2 pounds
• Panko breadcrumbs, 1 cup
• Milk, 1/2 cup
• Egg, 1 large
• Onion, 1/4 cup, chopped
• Garlic, 2 cloves, minced
• Parmesan cheese, 1/2 cup, grated
• Italian seasoning, 1 teaspoon
• Salt and black pepper to taste

Sauce Ingredients:

• Tomato sauce, 2 cups
• Tomato paste, 2 tablespoons
• Beef broth, 1 cup
• Red wine, 1/2 cup (optional)
• Bay leaf, 1
• Dried oregano, 1 teaspoon
• Dried basil, 1/2 teaspoon
• Salt and black pepper to taste

Preparation Time:

• 30 minutes

Cooking Time:

• 60 minutes

Difficulty Level:

• 2

Preparation Method Steps:

1. Make the Meatballs: * In a large bowl, combine the ground beef, breadcrumbs, milk, egg, onion, garlic, Parmesan cheese, Italian seasoning, salt, and black pepper. Mix well. * Roll the meat mixture into 1-inch meatballs and place them on a parchment paper-lined baking sheet.

2. Make the Sauce: * In a large saucepan, combine the tomato sauce, tomato paste, beef broth, red wine (if using), bay leaf, oregano, basil, salt, and black pepper. Bring to a simmer.

3. Cook the Meatballs: * Transfer the meatballs to the simmering sauce. Cover and cook for 45-60 minutes, or until the meatballs are cooked through and the sauce has thickened.

4. Serve: * Serve the meatballs with spaghetti, mashed potatoes, or your favorite side dish.

Nutritional Information:

• Calories per serving: 450
• Protein: 30 grams
• Fat: 25 grams
• Carbohydrates: 40 grams

Dish Characteristics:

• Tender and juicy meatballs
• Rich and flavorful tomato sauce
• Easy to prepare and customizable

User Comments:

• "These meatballs were absolutely delicious! They were so moist and flavorful, and the sauce was perfect." - Sarah J.
• "I made these meatballs for my family, and they loved them. They said they were some of the best meatballs they had ever had." - Mike B.
• "I've made these meatballs several times now, and they always turn out great. They're so easy to make and they're always a crowd-pleaser." - Emily S.

Special Precautions and Tips:

• To ensure the meatballs are cooked through, use a meat thermometer to check the internal temperature. It should be at least 165 degrees Fahrenheit.
• If you don't have red wine, you can substitute it with extra beef broth or water.
• These meatballs can be frozen for up to 3 months. Thaw them overnight in the refrigerator before cooking.