Before you read any further, grab the recipe for our homemade marinara and get that simmering on your stove. You'll thank us later for the delicious smells in your kitchen. If you really want to up the stakes, sear some sweet and spicy sausages (traditional pork, chicken or turkey sausage are all delicious).
This recipe is truly a jack of all trades.
It's the perfect make ahead meal, the perfect meal for a crowd, the perfect meal for guests, perfect to make to feed the office or to feed the kids soccer team, perfect to separate and store in the freezer or to keep in Tupperware for leftovers or lunches that week.
Ground beef or ground turkey are both exceptional in this recipe.
You really can't go wrong with either, I just use what I had on hand or what was on sale that week! The secret to the rich deep flavor in these meatballs, is the splash of red wine and dash of umami seasoning. You don't need much of either to really add some flavor.
Meatballs (Ground Beef or Ground Turkey)
4 Servings | Cook time: 15 minutes in oven + 30 minutes in sauce (or 25 minutes in oven if no sauce)
Notes: perfectly juicy meatballs with just a touch of deep flavor thanks to red wine and umami seasoning!
16 oz 90% ground beef or 93% ground turkey
2 cloves garlic, minced
1/4 cup milk
1/2 cup bread crumbs
1 tbsp Italian seasoning
1/2 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/2 cup parmesan or pecorino Romano cheese (I will usually use a mix)
2-4 tbsp red wine (doesn’t have to be cooking wine, any red wine will do)
Optional: a few dashes of umami seasoning
Preheat the oven to 350F.
Add all of the ingredients to a bowl. If you don’t love red wine you can totally add less or omit but personally I think it brings great deep flavor. Typically I start with 2 tbsp and see where my consistency is at. If I need more liquid I will add more. I also like a dash or two of umami seasoning, it adds a deeper flavor to the meatballs (or any sauce or soup you make).
Use your hands to combine all of the ingredients (don’t over mix the meat, stop once it’s all combined). My mom’s trick here is to smell the mixture, if it smells like spices and deliciousness, you’re done. If it smells like meat, add more spices.
Spray a large baking sheet with nonstick spray.
Use an ice cream scoop, spoon or your hands to roll 16 similar sized meatballs (~2oz each). If you prefer mini meatballs just make them smaller and make 32!
Arrange the meatballs in a single layer on the baking sheet.
If you have marinara sauce bubbling on the stove, bake the meatballs for 15 minutes and transfer to the sauce. Allow them to finish cooking for another 20-30 minutes in the sauce.
If you do not plan on adding to a sauce, after 15 minutes remove the meatballs and flip them. Return them to the oven for another 10 minutes to finish cooking.
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Nutrition facts provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts provided for both turkey meatballs and beef meatballs.