Weeknight Ground Beef Meatballs
These meatballs are saucy, rich and flavorful ― and sure to be a hit with everyone at your table.
Serves: 4-6 Prep Time: 10 minutesTotal Time: 40 minutes
- 1 ½ lbs Crowd Cow ground beef
- 4 ounces Pancetta
- ⅓ cup finely diced onion
- ⅓ cup shredded Parmesan cheese
- 2 tablespoons finely chopped flat-leaf parsley
- ⅛ cup panko or breadcrumbs
- 1 egg (or 2 if too dry)
- 1 teaspoon allspice
- 1 ½ jars marinara sauce (36 ounces)
- Salt and pepper, to taste
Preheat oven to 350 degrees. Place ground beef in a large bowl and set aside.
Heat oil in a large pan. Add pancetta and onions, and cook until onions are soft and almost translucent and the pancetta is browned. Add the cooked pancetta and onions, Parmesan cheese, parsely, panko or breadcrumbs, egg, allspice, salt and pepper to the ground beef and mix with your hands to combine.
Tip: At this point, you can make a small patty and fry it up in your pan with a little oil to test for seasoning.
Once seasoned to your liking, form golf-ball sized meatballs, and place them in your pan, which you’ve coated with a few glugs of olive oil.
Place the meatballs in the oven and bake them for 10 minutes. Remove the meatballs from the oven, flip over with kitchen tongs, and then cover with marinara sauce. Bake for another 10 minutes. Serve warm with more marinara and toasted baguette with butter.
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