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The Perfect Sear (for Best Flavor!) For the best meatball recipe, I sear them first so the outsides are browned and cooked (the flavor this gives them is amazing) but the insides are still pink. Then I remove the meatballs from the pan, make my sauce, and then drop them back into the sauce where they'll cook through. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well.
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To determine which ingredients and steps really make for the best meatball, I cooked my way through four of the highest-rated meatball recipes on the Internet — from Ina Garten, Smitten Kitchen, Rao's, and Anne Burrell. They all take very different approaches to meatball-making. The hearty stuff is more absorbent. What makes it so good is the ratio of meats.
You can adjust the flavorings to suit your family's taste. The secret to these homemade beef meatballs is a trifecta of ground beef, ground pork, and Italian sausage. They're extremely easy to make and can be made ahead of time for an easy weeknight dinner. CJ's Italian Meatballs Haiku: "I can't believe it. These beat 'Meatball Nirvana' And they held up too!" So my biggest praise for these meatballs is that after I made a double-batch, w/o changing the recipe, I froze them into weekly portions, but after thawing a handful of them in sauce last night, I couldn't have been more delighted that they held their meatball shape and didn't fall apart!
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