30 Minute Meatballs



The photos in our house are taken in between commercial breaks of Vanderpump Rules.

This is something you are going to have to deal with.

Last night, we had meatballs for dinner. On a Tuesday night.

This is magical to me.

Growing up, meatballs were a Sunday Night Dinner. And they still should be. Creating the perfect meatball takes time. Ideally, these puppies would sit on the stove, soaking in the juice of your Sunday Morning Sauce and getting all crispy and delicious. But sometimes, you have a night where a meatball would really make all the difference, and you already have a bottle of wine open, and I know it’s 9 p.m. but why don’t we see if Whole Foods has any veal left?

And that, my dears, is how you get to have meatballs on a Tuesday night.

This is a quick meatball recipe. This isn’t the one I want to hang my hat on when my grandkids ask me to make them meatballs. This is the recipe I’ll make for you if you have a bad day and a meatball would make all the difference. And the best part is, I can make it in thirty minutes. Right in time for you to have a third glass of wine.

Here we go!

You’ll need:

1/3 pound ground veal

1/3 pound ground pork

1/3 pound ground beef

Italian breadcrumbs

Freshly grated Parmesan cheese (I’m so sorry. This is key.)

An egg

A small, sweet onion

Whole milk

Two cans tomato paste


Chicken stock (or beef, if you are Chris)


Here’s what you’ll do:

1. Chop that onion up. Heat your oil, and toss in half of the onion and 3 cloves of garlic. You are throwing your sauce on first.

2. Pre-heat your oven to 400 degrees.

3. When your onions and garlic are brown, add your tomato paste with two can fulls of water.

4. In your food processor, toss in your meat, egg, milk, cheese, breadcrumbs, and the other half of onion. You want to pulse this- we don’t want it too smooth. Add salt and pepper.

5. Line a cookie sheet with tinfoil. Scoop your meatballs out of your food processor and roll them with your hands. We like ours mini sized, but maybe you like them the size of a baseball. Dealer’s choice. Put a pot of water on the stove for your pasta. Cook that pasta per the package’s instructions.

6. Once you have a tray full of meatballs, pour in your stock so it covers 1/3 of your meatballs. This keeps them moist in the oven. Throw those bad boys in.

7. Stir and season your sauce to taste.

8. Your meatballs should cook for about 15 minutes. When they are browning, cut into one to check the doneness. Toss them into your sauce.

9. Everybody should be about ready to go. Drain your pasta, add your sauce and meatballs, and if you are feeling really rowdy, grate some more Parm and toss some basil on top.

10. Enjoy! You are having meatballs on a Tuesday. That’s how you roll.


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