My Favorite Meatballs
May 22nd, 2011 § 50 Comments
And trust me, I’ve had many a meatball.
The thing about these ones, though?
…Sorry, I just need to grab that megaphone of mine. I’ll be juuuust a minute…Ahem. Ahem. Check. Check 1, 1-2, 1-2-3. There we go-
THEY’RE OUTSTANDING. 
They are as tender as tender knows to be. They’re soft centered and spiced with oregano, basil, and…mint. You can’t imagine the lovely headiness the mint brings along- it’s bright and fragrant, but in the gentlest, subtlest way. I’d never been able to pinpoint what that lingering flavor was, until a few years ago, when my stepdad, my PJ, shared his recipe with me.
He’s been making these for me and just about everyone we know and love for decades. They’re by far the most requested meal in my [sometimes unbearably] large family. This famous sauce and meatballs is simmered for hours before big events, small events, and perhaps most importantly, times when I come home to Boston for the first time in six months since moving to Seattle and call him from my just-landed plane, barely unbuckled, to let him know that I’ll be needing a meatball or five.
(PJ, that is bound to happen at least twice per year for the rest of your sweet life. I’m only 26. Sister’s got lots more years of coming home, and she’s always hungry for a meatball. Tell mom I’ll be needing a cake, too. Also, tell DeeDee that pugs are sexy, no matter what their size.)
The flavor is without question the best I’ve ever had.
I’ve been to eleven cities in Italy, traveled and tasted extensively through the mommiest and poppiest of Italian eateries here in the United States, and none (nope, none) hold a blessed candle to PJ’s.
There’s just something about letting the beef gently bubble away in such a sweet and garlicky sauce on the stove for half a day…
Something happens to the meatballs when they soak in the sweetness of tomatoes and caramelized onions. They’re moister.
Something happens to the sauce when it absorbs the richness of the beef. The flavor deepens. The sweetness mellows with savory.
I die.
Trust me here.
PJ’s Meatballs and Sauce
(makes 12-15 meatballs and 4 cups marinara sauce)
For the sauce:
2 tablespoons canola oil
1 tablespoon olive oil
1/2 cup finely chopped onion
3-4 cloves garlic, minced
1 28oz can crushed or ground, peeled tomatoes
1 6 oz can tomato paste
1 tablespoon dried oregano
3 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper
For the meatballs:
1 lb ground beef (80-85% lean)
1 egg
1/3 cup seasoned breadcrumbs
2 ½ teaspoons dried mint
2 teaspoons dried oregano
½ teaspoon salt
½ teaspoon pepper
Make the sauce:
Heat a large pot over medium heat. Add the oil and swirl to coat the bottom of the pan completely. Add the onion and garlic and saute, stirring occasionally, for about 7 minutes, until browned. Lower the heat if they begin to burn. The more color that develops on the onion and garlic, the more flavor they’ll add to the finished sauce.
Once the onions and garlic are tender and caramel in color, add the crushed tomatoes and the tomato paste and stir until the mixture is smooth and well combined.
Add the remaining ingredients (oregano through pepper), stir, and bring the mixture to a simmer. Lower the heat to the lowest setting, cover and let cook for 30 minutes, stirring occasionally so that the bottom does not burn.
Make the meatballs:
Break apart the beef as best you can in a large mixing bowl. Lightly beat the egg in a small bowl and then pout evenly over the top of the beef. Sprinkle the bread crumbs, oregano, mint, salt, and pepper over the beef and egg and use your hands to blend the whole mixture into one uniform mass. You do not want to overwork you beef, or it will yield tough meatballs, but you do want to incorporate all of the ingredients into the ground beef so that each meatball will have a bit of the breadcrumbs and herbs and spices.
Shape the meat mixture into about 15 1” balls. Drop into the sauce, stir gently so that they’re all covered in sauce, and then let them cook, covered, for about 45 minutes to 1 hour over low heat. Stir the pot occasionally to prevent burning.
how about you come to oklahoma and make these for me?!
Sigh. Meatballs make my heart melt.
fantastic! This reminds me of home as well. I gleaned from the internet that if you add wine/broth to the breadcrumbs it makes them tender and moist. It’s really enjoyable. X H
I just…died and went to meatball heaven! When are you coming to the Dominican Republic and making me these?
Bravo!! I can smell them simmering in the pot. They look and I bet, taste delicious! I really look forward to the recipes. Thanks!
Homemade meatballs are so delicious, no wonder this recipe is always requested. I don’t usually like mint in mine, but I’m tempted to try it!
And now I have a sudden urge to top my oatmeal with a meatball. This can’t be normal.
How did you know I just had meatball fail the other day? And I’ve been looking for a new recipe to try? Are you in my head? I wouldn’t mind.. thanks!
Yum, these look amazing! I am intrigued by the mint – I add mint to my greek salad dressing and it does the same thing, give an amazing flavor that you just can’t put your finger on. I hadn’t thought of using mint in meatballs but I will be giving your recipe a try, can’t wait!
Claiming something to be the best is a big deal, but just by reading the way you describe these meatballs, I’m inclined to believe you! Also, when family makes them, it always seems to be more apt to be called the best ever, right? My mom makes the best fettuccine I’ve ever tasted, and I think your stepdad’s meatballs can share a plate with it
on your way around the Western Hemisphere making these for all previous comment-makers please also come to Colorado and make them for me. pretty pretty please!
There is absolutely nothing quite like a wonderful meatball. My mother is Italian and makes the best ever sauce and meatballs
I could eat them night and day. I will definitely be trying this version!
My mouth is watering…!! Technically I could have these for dinner with the Raw Transition since I can have cooked food (red meat or turkey) for dinner. I wonder when this transition will end…I must make them soon!
I can see why these are so amazing. I’m drooling right now. You’re one lucky daughter!
Great recipe! I don’t have a go-to tomato sauce recipe so this just might be it.
I love meatballs so much, and these look amazing. I love the ingredient list—I can almost taste them!
I love meatballs. And yes, pugs are the best. Mine is great, if not stinky. It happens. We deal. Now about that trip to OK to make meatballs for Lisa…Can you swing by San Antonio please?
Mint??? I LOVE!!! These sound fabulous and so incredibly comforting… yummmmmmm
Ohhh this is definitely going in my recipe file! Thanks for sharing darlin’!
I believe you when you say the meatballs are phenomenal, however my old man makes the best marinara sauce anyone has ever whipped up. It’s spicy, it’s sweet, it’s delicious, and it has italian sausage stuck right in there. Oh god. I’m gonna faint. Time to fly back home and lock him in the kitchen til he comes out with 3 pots of pasta.
I love homemade meatballs! These tucked away in a sub bun would be the perfect dinner…yum!
In my opinion the best meatballs have a hefty portion of bread crumbs in them. I know it sounds like cheap filler in place of meat, but it makes the meatballs unbelievably soft and moist.
I was just working on my grocery list and looking for a ground beef recipe… Couldn’t find any ideas, so I thought I’d check out your blog. And here is an amazing meatball recipe. Perfect timing!! Ha, ha. Hugs and a ‘thank you’. I can’t wait to make these!
I would make a turrible I-Talian. I can’t get this sauce to taste “right” and I’ve done it three times. The meatballs though, OY MY TASTEBUDS. I made a triple batch, froze them and started handing them out. I wish I was joking. I now have no less than 3 new best friends that just so happen to fix cars. <3 I feel like I should cite you on the outside of every freezer bag!
I made these last night, and they are amazing!!!!! A huge hit with my family, we are adding these to our regular rotation. Thanks so much for sharing!
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I’m not usually a big commenter (which is silly, since I have a blog myself. I will chalk it up to no time), but I haaad to make an exception for these meatballs. You were not kidding, this recipe is perfection. Thank your step-dad for sharing it (and you, of course), it is officially my new go to!
we made your sauce for dinner this week and it was fabulous!
[...] and biting them by the baker’s dozen. I keep them special. Because bagels, like spaghetti and meatballs with my parents and popcorn at the movies, taste best when they’re eaten in context. They’d [...]
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My husband and I are not huge fans of meatballs – mostly because all the ones we’ve had are hard, tough, or too spicy because our ethnic families make them too “desi-fied” (indo/pak style).
But I’ve got to hand it to you Andy, or to your PJ – theses meatballs are amazing. I didn’t have the ingredients for the sauce so i have to do with Prego and add my own spices. I can’t wait to try them with the real sauce!
My husband commented ” wow these are how real meatballs taste!” Thank you again!
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I made this tonight and they are amazing!
In the description you said something about basil in the meatballs but I didn’t see it in the actual recipe. How much are you putting in them?? I am cooking some up right now, very yummy smelling
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Update: I made these the other night w/ground turkey (used for your petite lasagna recipe too, yumm). These were delish and my husband and I especially enjoyed the leftovers on whole wheat english muffins with a little cheese..
[...] let the onions go here, the more flavor you develop. Andie taught me that when I learned to make her favorite sauce. Add garlic and saute, stirring often, 1 more minute. Add remaining ingredients, bring to [...]
I made them tonight for dinner with my mom. Both the sauce and the meatballs turned out fantastic! Instead of having them with pasta, I put three on a hoagie roll, topped with provolone cheese and then put the sandwiches under the broiler for a few minutes. Great dinner!
Holy best marinara I’ve ever made!!! Next time I’ll have to try the meatballs!!
Made the sauce last night just to see if I could (I suck at cooking)…OH MY LANTA. So good! Tonight I’ll be making the meatballs!
This recipe looks amazing (found you on Pinterest) and I can’t wait to try it. I keep Kosher and this is one of the first meatball recipes I’ve seen that doesn’t use cheese or pork in the ingredients. Thanks for sharing! I bet my 13 month old will love these.
Just had this for dinner tonight, The sauce was amazing as well as the meatballs.. I used ground turkey and whole wheat pasta to make an amazing dinner!! My husband doesnt like any kinda of red sauce, but he loved this and had seconds! Told me it was the best spaghetti hes ever had! THANKS!!!
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I read your blog regularly, but this is the first recipe I’ve made. It was absolutely delicious and easy. The mint adds something special. I’ll definitely be making it again!
I made this tonight and loved it! The mint in the meatballs was great. I also will use the marinara as my new go to. Thanks so much.
I just made these and was told by my fiance that they are the best meatballs I have ever made! Question for you, I used spearmint as my mint since Penzey’s only sells that or peppermint. Do you use a specific mint?
Thanks for the recipe, I love the sauce too. I doubled the recipe and will be freezing some and eating the rest right now!
Sorry to report, but I tried your recipe, and thought the meatballs were terrible. The flavor was strange, not even close to a traditional Italian meatball. Darn.
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What is the nutritional information for these bad boys? I’ve just had gastric bypass and would like to know to see if they are suitable for me!
These were SO good. When my hubby came home from work and saw I was making meatballs, he cringed. And then he ate one. And another. And another. And he decided they were delicious! Yesterday, he was a bit disappointed when he thought I was making them again but it just turned out to be sausage. I guess I have my go-to meatball recipe! Oh, and I am not really a meatball person and I loved them. Like I said, SO good!
I feel like I must have done something wrong – - mine tasted kind of “off”. And really minty. Next time I think I’ll reduce the amount of mint by a lot. But otherwise these were amazingly moist, which is hard to do. :]