Using a meatloaf mix (a combination of ground beef, pork, and veal) to make meatballs can result in deliciously flavorful and tender meatballs. Here’s a simple meatball recipe using meatloaf mix:

Tips for making the perfect meatballs

Making the best meatballs is all about achieving a perfect balance of flavors, textures, and moisture. Whether you’re preparing classic Italian meatballs, Swedish meatballs, or any other variety, here are some tips to help you create delicious meatballs:

1. Choose the Right Meat:

Use a blend of ground meats for the best flavor and texture. A common combination is equal parts ground beef, pork, and veal. You can also use ground chicken, turkey, or lamb, depending on your preference.

2. Fresh Ingredients:
Use fresh, high-quality ingredients. This includes fresh breadcrumbs, not stale ones, and freshly grated Parmesan cheese

3. Incorporate Fat:
Fat adds flavor and moisture to meatballs. Don’t use lean ground meat; opt for a mix that has a reasonable fat content, such as 80/20 beef or meatloaf mix.

4. Season Generously:
Don’t skimp on seasonings. Meatballs should be well-seasoned with salt, pepper, and other herbs and spices like garlic, onion, parsley, and oregano. Taste the mixture to ensure it’s well-seasoned before forming the meatballs.

5. Use Fresh Herbs:
Fresh herbs like basil, parsley, and thyme can elevate the flavor of your meatballs. Chop them finely and mix them into the meat mixture.

6. Add Moisture:
To keep meatballs moist, add a liquid element like milk or buttermilk to the mixture. It helps prevent them from becoming dry.

7. Bind with Binders:
Binders like eggs and breadcrumbs help hold the meatball mixture together. Be mindful not to overdo the breadcrumbs, as it can make meatballs dry. Start with a smaller amount and add more if needed.

8. Don’t Overmix:
Mix the ingredients gently and just until they are combined. Overmixing can make meatballs tough.

9. Test Cook a Mini Meatball:
Before forming all the meatballs, cook a small portion to taste and adjust the seasoning if necessary.

10. Rest the Mixture:
Allow the meatball mixture to rest in the refrigerator for at least 30 minutes before forming the meatballs. This lets the flavors meld and makes it easier to shape them.

11. Uniform Size:
Ensure that your meatballs are of uniform size to ensure even cooking. A cookie scoop or your hands can help you achieve this.

12. Preheat Your Pan:
Preheat your skillet or oven before cooking the meatballs. A hot cooking surface ensures a good sear and locks in the juices.

13. Browning is Key:
 Sear the meatballs in a hot pan to create a flavorful crust. You can finish cooking them in sauce or in the oven.

14. Simmer in Sauce:
If you’re making meatball sauce, simmer the cooked meatballs in the sauce for a while to infuse them with flavor.

15. Rest Before Serving:
Allow the meatballs to rest for a few minutes before serving. This helps redistribute juices and keeps them moist.

16. Experiment:
Don’t be afraid to experiment with different meats, seasonings, and flavor profiles to create your signature meatball recipe.

With these tips, you’ll be on your way to making the best meatballs that are juicy, flavorful, and irresistibly delicious. Whether served with pasta, in a sandwich, or as a party appetizer, homemade meatballs are sure to be a crowd-pleaser.

Perfect Meatballs

Ingredients:

Serves 4-6

For the Meatballs:

• 1 pound meatloaf mix (ground beef, pork, and veal)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 large egg
• 1 teaspoon dried oregano
• 1 teaspoon fresh basil
• Salt and pepper to taste
• Olive oil (for cooking)

For the Sauce:

• 2 cups marinara sauce (homemade or store-bought)
• 1 teaspoon dried Italian herbs (oregano, basil, thyme, etc.)
• Salt and pepper to taste

Instructions:

1. Preheat the Oven:
Preheat your oven to 375°F (190°C).

2. Prepare the Meatballs:
In a large mixing bowl, combine the meatloaf mix, breadcrumbs, grated Parmesan cheese, milk, chopped onion, minced garlic, egg, dried oregano, basil, salt, and pepper. Mix everything together gently until well combined. Don’t overmix to keep the meatballs tender.

3. Form the Meatballs:
Shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You can use your hands or a scoop to portion the mixture evenly.

4. Brown the Meatballs:
In a large skillet, heat a bit of olive oil over medium heat. Add the meatballs, allowing space between them to avoid overcrowding the skillet.
Cook the meatballs until they are browned on all sides. This step helps to develop flavor and texture. You don’t need to cook them through at this point; they will finish cooking in the oven.

5. Prepare the Sauce:
In a separate bowl, mix the marinara sauce with the dried Italian herbs. Season with salt and pepper to taste.

6. Assemble and Bake:
Place the browned meatballs in a baking dish.
Pour the prepared marinara sauce over the meatballs, ensuring they are coated evenly.

7. Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for about 20-25 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F (71°C).

8. Serve:
Serve the meatballs over cooked spaghetti or your preferred pasta. You can garnish with additional grated Parmesan cheese and fresh herbs if desired.
Enjoy your flavorful and hearty meatballs made with a meatloaf mix! Feel free to adjust the seasonings and ingredients to suit your taste.

Nutrition Facts

Serves: 5

Calories: 335

• Total Fat 18.1g 23%
• Saturated Fat 7.8g 39%
• Cholesterol 132mg 44%
• Sodium 276mg 12%
• Total Carbohydrate 9.6g 3%
• Dietary Fiber 0.8g 3%
• Total Sugars 1.6g  
• Protein 30.9g  
• Vitamin D 4mcg 18%
• Calcium 138mg 11%
• Iron 4mg 20%
• Potassium 60mg 1%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.