I love a good meatball recipe. They’re so versatile and can be made in so many different ways. Whether you’re looking for a quick dinner or something special to share, meatballs always hit the spot.
Today, I’m sharing three of my favorite meatball recipes. You’ll find something for everyone here, from cheesy Italian classics to fresh, herby dishes and cozy comfort food. Let’s get cooking!
Jump to Recipe:
- 1. Chicken Parmesan Meatballs for Dinner
- 2. Fresh Chimichurri Meatballs
- 3. Classic Salisbury Meatballs With Creamy Mashed Potatoes
Chicken Parmesan Meatballs for Dinner
These chicken parmesan meatballs bring all the warm, comforting flavors of classic chicken parm into a bite-sized form. They are cheesy, saucy, and perfect for a family meal.
Key Ingredients & Tips for Chicken Parmesan Meatballs
- Ground Chicken: Using ground chicken makes these meatballs lighter than traditional beef, but they are still very juicy. Make sure to choose lean ground chicken.
- Fresh Parmesan: Grate your own Parmesan cheese for the best flavor. It melts wonderfully and adds a salty, nutty taste.
- Don’t Overmix: Mix the meatball ingredients just until they come together. Overmixing can lead to tough meatballs.
What You Need
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 (24 oz) jar marinara sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
⏱️ Time: 30 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Prepare Meatballs
In a large bowl, gently combine the ground chicken, breadcrumbs, egg, Parmesan, minced garlic, parsley, salt, and pepper. Use your hands to mix until just combined. Form the mixture into about 16-18 small meatballs.
Step 2: Cook and Simmer
Heat a large skillet over medium heat. Brown the meatballs on all sides for about 5-7 minutes. Pour in the marinara sauce, reduce heat to low, cover, and let simmer for 15 minutes, or until meatballs are cooked through.
Step 3: Add Cheese & Serve
Sprinkle the shredded mozzarella over the meatballs in the sauce. Cover again and cook for 2-3 minutes, or until the cheese is melted and bubbly. Serve hot with pasta or in a sub roll.
📝 Final Note
You can make these ahead of time and store them in the fridge with the sauce for up to 3 days. Just reheat gently on the stove or in the microwave.
Fresh Chimichurri Meatballs
These chimichurri meatballs bring bright, herby South American flavors to your table. The vibrant green sauce perfectly complements the tender meatballs, making for a refreshing meal.
Key Ingredients & Tips for Chimichurri Meatballs
- Fresh Herbs: Use plenty of fresh parsley and cilantro for an authentic chimichurri. Dried herbs won’t give the same bright flavor.
- Good Quality Olive Oil: Since the chimichurri is a fresh sauce, a good extra virgin olive oil makes a big difference in taste.
- Rest the Sauce: Letting the chimichurri sit for at least 15 minutes before serving helps the flavors blend together nicely.
What You Need
- 1 lb ground beef (or beef/pork blend)
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 1/4 cup finely chopped onion
- For Chimichurri:
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
⏱️ Time: 35 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Make the Chimichurri
In a medium bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes (if using), salt, and pepper. Slowly whisk in the olive oil until well combined. Set aside to let the flavors blend.
Step 2: Form and Cook Meatballs
In a separate bowl, gently mix the ground beef, breadcrumbs, egg, and onion until just combined. Form into small meatballs. Heat a large skillet over medium-high heat with a little oil. Cook the meatballs, turning often, until browned on all sides and cooked through, about 8-10 minutes.
Step 3: Serve with Sauce
Remove the cooked meatballs from the skillet. You can either toss the meatballs directly with the chimichurri sauce or serve the sauce on the side for dipping. These are great with rice or a simple salad.
📝 Final Note
For a fun appetizer, serve these chimichurri meatballs on toothpicks. The sauce is also great on grilled chicken or steak.
Classic Salisbury Meatballs With Creamy Mashed Potatoes
Nothing beats the comfort of classic Salisbury meatballs, especially when paired with creamy mashed potatoes. These meatballs are cooked in a rich, flavorful mushroom gravy, making them a perfect hearty meal.
Key Ingredients & Tips for Salisbury Meatballs
- Ground Beef Blend: Use an 80/20 ground beef for the best flavor and moisture in the meatballs. This fat content helps them stay tender.
- Mushroom Gravy Base: Fresh mushrooms and beef broth create a deep, earthy gravy. Don’t skip browning the mushrooms for extra flavor.
- Creamy Mashed Potatoes: Use starchy potatoes like Russets and warm milk or cream for the smoothest, fluffiest mashed potatoes.
What You Need
- 1.5 lbs ground beef
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 1/4 cup finely chopped onion
- 1 tbsp Worcestershire sauce
- For Gravy:
- 1 tbsp olive oil
- 8 oz sliced mushrooms
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1/2 cup milk or cream
- Salt and pepper to taste
- For Mashed Potatoes:
- 2 lbs Russet potatoes, peeled and cubed
- 1/2 cup warm milk
- 1/4 cup butter
- Salt and pepper to taste
⏱️ Time: 45 minutes🍽️ Yields: 4-6 servings
How to Make It
Step 1: Cook Meatballs
In a large bowl, mix the ground beef, breadcrumbs, egg, chopped onion, Worcestershire sauce, salt, and pepper until just combined. Form into 12-16 oval-shaped meatballs. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides for about 6-8 minutes, then remove them and set aside.
Step 2: Make the Gravy
In the same skillet, add the sliced mushrooms and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more. Sprinkle in the flour and cook, stirring, for 1 minute. Slowly whisk in the beef broth and milk, bringing it to a simmer until the gravy thickens.
Step 3: Simmer and Serve Mashed Potatoes
Return the meatballs to the gravy, cover, and let simmer on low heat for 10-15 minutes, until the meatballs are cooked through and tender. Meanwhile, boil the cubed potatoes until very tender. Drain, then mash with warm milk, butter, salt, and pepper until creamy. Serve the Salisbury meatballs hot over the mashed potatoes.
📝 Final Note
You can make the meatballs and gravy ahead of time and refrigerate. Reheat gently on the stove and make fresh mashed potatoes just before serving for the best texture.