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"No Chop" Easy Meatballs

  • About 24 meatballs

  • About 1 hour

Ingredients

  • 1 lb ground beef (80/20 is best)
  • 1 lb ground pork (or veal, or a mix of the two)
  • ⅔ cup plain breadcrumbs
  • 1 large egg
  • ⅔ cup finely grated Pecorino Romano
  • 1¼ teaspoons kosher salt
  • 2 teaspoons Madone Meatball Blend (or substitute with 2 teaspoons minced fresh garlic, 2 teaspoons minced fresh onion, 1 teaspoon dried oregano, and a pinch of black pepper)
  • 3 tablespoons olive oil
  • Optional: Marinara for simmering (homemade or 1-2 jars)

Big flavor, minimal effort. The Madone Meatball Blend replaces garlic, onion, and a cabinet full of spices with one scoop. No chopping, no guesswork. Just tender, savory meatballs that taste like they took all Sunday.

"No Chop" Easy Meatballs

Instructions

  1. Mix the meatball ingredients
    In a large bowl, combine the ground meat, breadcrumbs, egg, grated Pecorino Romano, kosher salt, Madone Meatball Blend (or the substitution mix), and olive oil.

  2. Combine gently
    Use your hands to mix everything together just until combined. Do not overwork the mixture. This keeps the meatballs tender.

  3. Shape the meatballs
    Roll the mixture into golf ball-sized meatballs, or whatever size you prefer. Place them on a large plate or a parchment-lined baking sheet.

  4. Chill (optional)
    Refrigerate the shaped meatballs for 30 minutes. This helps them hold their shape a little better during cooking. You can skip this step if you're short on time.

Option 1: Pan-Fried Meatballs

  1. Heat 3 tablespoons of olive oil in a large skillet over medium heat.

  2. Add the meatballs in batches, making sure not to overcrowd the pan.

  3. Sear for 2 to 3 minutes per side, turning gently until all sides are browned.

  4. Transfer the browned meatballs to a pot of simmering marinara and cook for 15 to 30 minutes over low heat, or until fully cooked through (160ºF).

  5. If the sauce gets too thick during the simmer, don't be afraid to add a little water (1 tablespoon at a time) until the consistency is the way you like it.

Option 2: Straight Into The Sauce

  1. If you're short on time, you can skip the pan-frying step... but keep in mind you'll lose a bit of flavor from the browning. Transfer the meatballs directly to a pot of simmering marinara and cook for 20 to 30 minutes over low heat, or until fully cooked through. 

Cook Time

  • Prep: 20 minutes (plus optional chill for 30 minutes)

  • Cook: 30 to 45 minutes (including simmer time)

  • Total: 1 to 1½ hours

Servings

  • Makes about 24 meatballs
"No Chop" Easy Meatballs