Before diving into the delicious realm of Maggiano’s meatballs, let’s talk about what pairs beautifully with this powerhouse dish. Just imagine a spread where these meatballs shine alongside:
Garlic Bread: A crunchy, buttery delight to soak up every bit of sauce.
Classic Marinara: Pouring rich marinara over your meatballs can elevate the flavors.
Creamy Mashed Potatoes: A hearty choice that complements the meatballs perfectly.
Caesar Salad: Crisp romaine with tangy dressing adds a refreshing contrast.
Wine: A glass of Chianti or a Sangiovese balances the savory notes of the meatballs.
Now, let’s dig into the heart of the matter!
Every family has its cherished recipes, passed down through generations. One of mine boasts a special place: Maggiano’s meatballs. These meatballs are not mere bites of meat. They’re warm, comforting, and full of flavor. I remember the first time I tried these gems at Maggiano’s. The taste transported me to a bustling Italian kitchen, where the atmosphere was filled with laughter and the scent of garlic wafted in the air. This recipe captures that spirit beautifully.
What is Maggiano’s Meatballs Recipe?
In essence, Maggiano’s meatballs are a delectable combination of ground beef, breadcrumbs, herbs, and spices, all rolled into perfect little spheres of deliciousness. They are known for their juicy texture and robust flavor. You can bathe them in gravy or serve them over pasta; the options are endless. What sets this recipe apart is the balance of fresh ingredients and an unwavering commitment to flavor.
What Makes This Recipe Different from Other Maggiano’s Meatballs Recipe?
The key to Maggiano’s success is how they craft their meatballs with a unique twist. While many recipes focus on traditional spices, Maggiano’s introduces elements like smoked paprika, which adds depth. The blend of fresh herbs and high-quality Parmigiano-Reggiano ensures that each bite bursts with flavor. It’s all about embracing the ingredients, allowing them to sing together in harmony.
How Does It Taste Like?
Taking a bite of these meatballs is like a flavor explosion. You’ll experience richness from the beef, bright notes from the herbs, and a hint of smokiness from the paprika. The texture strikes a delicate balance—firm yet tender. Dipped in marinara or creamy sauce, they create a taste experience that lingers long after the last bite. Paired with a glass of Chianti, it’s pure bliss.
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Ingredients You’ll Need to Make This Dish
20 ounces ground beef (80/20 blend): This fat content gives the meatballs juiciness.
1 large egg, beaten: Acts as a binder, helping the meatballs hold together.
8 tablespoons whole milk: Adds moisture and richness.
2 tablespoons chopped fresh parsley: A pop of freshness.
2 tablespoons chopped fresh basil: Enhances the Italian essence.
6 garlic cloves, finely minced: Because garlic takes everything up a notch.
½ cup freshly grated Parmesan cheese: A must for that nutty flavor.
¾ cup panko or seasoned bread crumbs: Provides texture and crunch.
1 teaspoon sea salt: Don’t skip this—it enhances all other flavors.
½ teaspoon black pepper: A touch of spice.
1 teaspoon smoked paprika: Adds depth to the flavor.
Optional: 1 teaspoon onion powder: For added sweetness.
2 tablespoons extra virgin olive oil: To keep the meatballs moist.
Step-by-Step Instructions
Step 1: Preheat Your Oven
Start by preheating your oven to 400°F (200°C). This is crucial for achieving perfectly browned meatballs.
Step 2: Prepare the Mixture
In a large mixing bowl, combine the ground beef, beaten egg, whole milk, parsley, basil, minced garlic, Parmesan cheese, panko breadcrumbs, salt, pepper, and smoked paprika. Don’t be shy—get in there with your hands! This is where the magic happens. Mix until everything is just combined, but don’t overwork the meat.
Step 3: Form the Meatballs
Now, wet your hands slightly to prevent sticking. Scoop about two tablespoons of the mixture and gently roll them into balls. Place them on a baking tray lined with parchment paper. This recipe should yield about 24 meatballs.
Step 4: Bake the Meatballs
Slide your tray into the preheated oven. Bake for about 20-25 minutes, or until they are nicely browned and cooked through. You’ll know they’re done when an internal thermometer reads 160°F (70°C).
Step 5: Prepare Your Sauce
While the meatballs are baking, you can prepare your sauce. A simple marinara made from crushed tomatoes, olive oil, garlic, and basil will do wonders.
Step 6: Serve
Once your meatballs are baked, pour the sauce over them, or place them on a bed of pasta. Garnish with extra Parmesan and fresh basil. Enjoy!
Tips & Tricks on Making Maggiano’s Meatballs Recipe
Use Fresh Herbs: Fresh herbs elevate flavors compared to dried ones.
Choose Quality Meat: Go for a good blend of beef for the best results.
Don’t Overmix: Mix until just combined for tender meatballs.
Test for Seasoning: Cook a small piece of the mixture to check flavors before baking the whole batch.
Make Ahead: These meatballs freeze beautifully. Prepare a batch and freeze for effortless meals later.
Nutrition Information
Here’s a breakdown of the nutrition profile per serving (3 meatballs):
Calories: 300
Protein: 25g
Total Fat: 20g
Saturated Fat: 8g
Carbohydrates: 7g
Fiber: 1g
Sugar: 1g
Sodium: 450mg
How Do I Store This Dish?
If you need to store leftovers (if there are any left!), place them in an airtight container in the refrigerator. They’ll keep well for up to three days. For longer-term storage, you can freeze the meatballs individually on a baking sheet, then transfer them into a freezer bag for up to three months.
What Other Substitutes Can You Use in Maggiano’s Meatballs Recipe?
Ground Turkey: A leaner option that still packs flavor. Add extra seasoning for richness.
Breadcrumbs: Use crushed crackers or oats instead of panko for a gluten-free alternative.
Parmesan Cheese: Grana Padano or Pecorino Romano works in a pinch.
Milk Alternatives: Almond milk or oat milk can substitute for whole milk.
Fresh Herbs: Swap parsley and basil with oregano or thyme for a different flavor profile.
Maggiano’s Meatballs
Equipment
- oven
Ingredients
- 20 ounces ground beef 80/20 blend: This fat content gives the meatballs juiciness.
- 1 large egg beaten: Acts as a binder, helping the meatballs hold together.
- 8 tablespoons whole milk: Adds moisture and richness.
- 2 tablespoons chopped fresh parsley: A pop of freshness.
- 2 tablespoons chopped fresh basil: Enhances the Italian essence.
- 6 garlic cloves finely minced: Because garlic takes everything up a notch.
- ½ cup freshly grated Parmesan cheese: A must for that nutty flavor.
- ¾ cup panko or seasoned bread crumbs: Provides texture and crunch.
- 1 teaspoon sea salt: Don’t skip this—it enhances all other flavors.
- ½ teaspoon black pepper: A touch of spice.
- 1 teaspoon smoked paprika: Adds depth to the flavor.
- Optional: 1 teaspoon onion powder: For added sweetness.
- 2 tablespoons extra virgin olive oil: To keep the meatballs moist.
Instructions
Step 1: Preheat Your Oven
- Start by preheating your oven to 400°F (200°C). This is crucial for achieving perfectly browned meatballs.
Step 2: Prepare the Mixture
- In a large mixing bowl, combine the ground beef, beaten egg, whole milk, parsley, basil, minced garlic, Parmesan cheese, panko breadcrumbs, salt, pepper, and smoked paprika. Don’t be shy—get in there with your hands! This is where the magic happens. Mix until everything is just combined, but don’t overwork the meat.
Step 3: Form the Meatballs
- Now, wet your hands slightly to prevent sticking. Scoop about two tablespoons of the mixture and gently roll them into balls. Place them on a baking tray lined with parchment paper. This recipe should yield about 24 meatballs.
Step 4: Bake the Meatballs
- Slide your tray into the preheated oven. Bake for about 20-25 minutes, or until they are nicely browned and cooked through. You’ll know they’re done when an internal thermometer reads 160°F (70°C).
Step 5: Prepare Your Sauce
- While the meatballs are baking, you can prepare your sauce. A simple marinara made from crushed tomatoes, olive oil, garlic, and basil will do wonders.
Step 6: Serve
- Once your meatballs are baked, pour the sauce over them, or place them on a bed of pasta. Garnish with extra Parmesan and fresh basil. Enjoy!
Notes
- Use Fresh Herbs: Fresh herbs elevate flavors compared to dried ones.
- Choose Quality Meat: Go for a good blend of beef for the best results.
- Don’t Overmix: Mix until just combined for tender meatballs.
- Test for Seasoning: Cook a small piece of the mixture to check flavors before baking the whole batch.
- Make Ahead: These meatballs freeze beautifully. Prepare a batch and freeze for effortless meals later.
Nutrition
Frequently Asked Questions
1. Can I make Maggiano’s meatballs without breadcrumbs?
Yes, you can use alternatives like ground oats or crushed nuts for gluten-free options.
2. Can I serve these meatballs with anything other than pasta?
Absolutely! They pair well with mashed potatoes, polenta, or even in a sub with melted cheese.
3. How do I know when the meatballs are cooked through?
Use a meat thermometer. The internal temperature should reach 160°F (70°C).
4. Can I add cheese inside the meatballs?
Definitely! Small cubes of mozzarella create a delightful cheesy surprise.
5. Are these meatballs spicy?
Not inherently, but adding red pepper flakes can give them a kick if you desire spicy meatballs.
Conclusion
Cooking up a batch of Maggiano’s meatballs brings the comforting spirit of home into your kitchen. This recipe balances fresh ingredients and seasoning to deliver a dish that’s impossible to resist. With the versatility to pair with various sides, you have a crowd-pleaser that suits any occasion. I hope you enjoy making these meatballs as much as I do! Bon appétit!
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Hi! I'm Mary Lee. I love helping people eat yummy and healthy food. I live in Oregon. Cooking is my happy place. Let's make tasty dishes together!
