It’s a fairly basic recipe for fresh homemade meatballs. You need the most standard ingredients: fresh garlic and onion, eggs and a handful of fresh herbs.
If you make fresh meatballs from scratch, then there’s a fair chance that you will be able to brighten up your dinners even more from now on! Think of the wide range of different flavors you can choose from to spice up the meat mince!
Make Asian meatballs for instance! And use ingredients such as grated fresh ginger, lemongrass, tamarind juice, cilantro and chili pepper and so on. Or go a little more Oriental with curry powder, fresh mint, a ras el hanout spice mix, cumin, spicy bitter harissa paste, ground nutmeg and such. The Greek even like to use white wine and thyme.
How To Make Meatballs Recipe
What I offer you below is a basic recipe with the most standard ingredients: fresh garlic and onion, eggs and fresh herbs.
After that you are ready to raid your spice rack and add any other flavorful ingredient or (fresh) herb you can possibly think of. It’s a very easy thing to do, if you are not afraid of getting your hands dirty.
I don’t have a favorite meat mince. Beef, pork, chicken or veal: some supermarkets also sell them mixed. Definitely try my feta and lamb meatballs as well! Or how about my homemade masala meatball curry instead of diced meat!
Are you looking for even more meatball recipes?
Then also check out my meatball chapter!
- 14 oz meat mince (400 g)
- ½ onion
- 1 large garlic clove
- 1 egg yolk
- a handful fresh herbs
Pour the meat mince in a large bowl. Peel the onion and garlic and them up finely. Also chop up the fresh herbs and add this together with the chopped garlic and onion to the meat mince. Also add the egg yolk. Season the minced meat with a good dash of pepper and salt to taste.
Knead the meat mince with your hands until well combined. Then tear the mince up into even portions (use a scale like I do if you prefer, mine are always about 1 oz or 30 g). That way they will cook evenly.
- Roll the minced meat portions into neat and smooth little balls between the palms of your hands.
- Transfer the finished meatballs to a clean plate. Cover them with a piece of cling film to prevent them from drying out and put the plate in the fridge. Let the meatballs rest in the fridge for 30 minutes before cooking. You can also freeze them for later.