Homemade Meatballs

by Shawnda on October 14, 2008

in Beef,Freezer Friendly,Sandwich, Wraps, & Quesadillas

Two years ago today, I married the coolest guy on earth. He wouldn’t touch most of the things I liked to cook, but lucky enough for him, he married one of the coolest chicks on earth. He was patient enough to help me improve my golf swing and forgiving enough to overlook my potty mouth that becomes impressively colorful when I get frustrated. He is my test kitchen taste tester, sous chef, technical support, reacher-of-things-off-of-the-top-shelf, sounding board, and opener-of-the-jelly jar.

My husband’s pre-Foodie Bride menu consisted of: Stouffer’s Lasagna, Red Baron Sausage & Pepperoni Pizza, and bowtie with meat sauce. No more, no less. When I cooked for him the first time, I was armed only with the information that he liked pasta. While it sounded simple enough, I managed to turn it into one big fat disaster.

What do you cook for a man that likes almost nothing? I watched what he ordered at restaurants. At Jason’s Deli, he always ordered the meatball sub and chicken panini. At Quizno’s, he always ordered the meatball sub. At Subway, he complained of how he always smelled weird after being in the store for only 5 minutes waiting on them to make his meatball sub.

This is now my husband’s favorite meatball recipe. We saw it on an episode of Bobby Flay’s Throwdown late last year and we made them immediately. They’re super moist, flavorful, and make for a darn good meatball sub.

The Best Homemade Meatballs

Moist, tender, flavorful meatballs perfect for homemade meatball subs.


  • 1 lb ground chuck*
  • 4 oz dried bread crumbs*
  • 4 large eggs
  • 4 oz whole milk
  • 6 oz grated Romano*
  • 1/2 medium yellow onion, finely chopped
  • 4 cloves finely diced fresh garlic
  • 2 Tbsp finely chopped fresh Italian parsley leaves
  • 1/4 cup finely chopped fresh basil leaves
  • Note that (*) measurements are by weight


  1. Preheat oven to 350 degrees F.
  2. Spray a baking sheet with olive oil or cooking spray.
  3. Mix all ingredients thoroughly in large bowl. (I toasted some 7 Grain bread for the breadcrumbs and used my food processor to thoroughly obliterate the onions and garlic).
  4. Roll loosely or use a small scoop to scoop meatballs about the size of a golf ball and place on baking sheet.
  5. Bake for approximately 15-18 minutes.
  6. To freeze: After forming the meatballs, place on a baking sheet lined with wax paper.
  7. Freeze until solid and transfer into a freezer bag.
  8. Place them on a greased baking sheet into a 350-degree oven, frozen, and cook for 18-20 minutes.


Yields: ~3 1/2 dozen meatballs

Adapted from The Food Network

Estimated time: 45 minutes

{ 11 comments… read them below or add one }

Leave a Comment

Previous post:

Next post: