I’ve always been a fan of Joanna Gaines’ approach to comfort food, and her meatball recipe is no exception. 🔥 These savory meatballs are made with a blend of ground beef and pork, creating a tender texture that’s hard to resist.
The key to this recipe is the combination of flavors – from the onions and garlic to the parmesan cheese and fresh parsley. It’s a classic Italian-American flavor profile that’s sure to become a family favorite.
Let’s get started with this straightforward recipe that requires just a few ingredients and some basic cooking skills. We’ll walk through the preparation, cooking, and serving of these delicious meatballs from start to finish.
By the end of it, you’ll have a batch of perfectly cooked meatballs ready to be served with your favorite pasta or as a sub sandwich filling. ✨
Ingredients for joanna gaines meatball
Here’s everything you need to make Joanna Gaines’ famous meatball recipe at home tonight.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 lb | 80/20 lean to fat ratio |
| Ground Pork 🥩 | ½ lb | Adds moisture and flavor |
| Breadcrumbs 🍞 | ½ cup | Plain or Italian seasoned |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated preferred |
| Large Egg 🥚 | 1 whole | Binds the mixture |
| Garlic Cloves 🧄 | 3 cloves | Minced for best flavor |
| Onion 🧅 | ½ whole | Finely chopped |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for freshness |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | ¼ cup | For browning meatballs |
[recipe_ingredient_scaler]
You can find all these ingredients at your local grocery store. For the best quality Parmesan, look for a block from the deli counter and grate it fresh. Choose ground beef and pork from a trusted butcher or meat department for better flavor. Fresh parsley adds a bright, fresh flavor that dried parsley can't match.
If you don't have fresh parsley, you can substitute with dried parsley at one-third the amount called for. For a gluten-free version, use gluten-free breadcrumbs. You can also use different cheeses like Pecorino Romano for a sharper flavor. If your mixture is too wet, add a bit more breadcrumbs.
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. You can freeze cooked meatballs on a baking sheet, then transfer them to a freezer bag for up to 3 months. Reheat in sauce or in the microwave until hot throughout.
Step-by-Step Instructions for Joanna Gaines Meatballs
I’ll guide you through making these savory meatballs that have become a family favorite, just like Joanna Gaines makes.
👨🍳 Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine 1 lb Ground Beef and 0.5 lb Ground Pork. I like to use my hands for this step as it allows me to feel the texture of the meat and ensure everything is evenly distributed. Add 0.5 cup Breadcrumbs and 0.5 cup Parmesan Cheese, mixing gently until just combined. Be careful not to overmix at this stage.
Next, crack in 1 whole Large Egg and mix until the egg is fully incorporated. The egg acts as a binder, holding the meatball mixture together. Add 3 cloves minced Garlic Cloves, 0.5 finely chopped Onion, 0.25 cup chopped Fresh Parsley, 1 tsp Salt, and 0.5 tsp Black Pepper. Mix everything together with your hands or a wooden spoon until just combined. Avoid overmixing, as this can make the meatballs tough.
👨🍳 Step 2: Form the Meatballs
Use your hands to shape the mixture into meatballs, about 1.5 inches in diameter. You should end up with around 20-25 meatballs depending on the size. Place them on a baking sheet or tray as you form them. I like to use a small ice cream scoop to portion out the mixture, ensuring uniform size and cooking.
Once all the meatballs are formed, give them a gentle roll between your hands to smooth out any rough edges. This helps them brown more evenly when cooking. Cover the tray with plastic wrap and refrigerate for at least 30 minutes to firm up before cooking.
🔥 Step 3: Brown the Meatballs
Heat 0.25 cup Olive Oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the meatballs in batches, being careful not to overcrowd the pan. Brown the meatballs on all sides, about 2-3 minutes per side, until they develop a nice golden-brown crust. Remove the browned meatballs from the pan and set them aside on a plate.
Repeat the browning process with the remaining meatballs, adding more oil if necessary. Don’t worry if they’re not cooked through at this stage; they’ll finish cooking in the sauce. The browning step adds a rich flavor to the meatballs and helps them retain their shape.
⏰ Step 4: Finish Cooking the Meatballs
After browning all the meatballs, you can finish cooking them in your favorite marinara sauce. Simply add the browned meatballs to the simmering sauce and let them cook for 10-15 minutes until they’re cooked through and have absorbed some of the sauce flavors. Alternatively, you can bake them in a preheated oven at 400°F for 15-20 minutes until cooked through.
To check if they’re done, cut one meatball in half; it should be cooked through with no pink remaining. The internal temperature should reach 165°F. Once cooked, remove the meatballs from the heat and let them rest for a few minutes before serving.
🍽️ Step 5: Serve and Enjoy
Serve the meatballs hot, garnished with additional chopped parsley and grated Parmesan Cheese if desired. They pair perfectly with pasta, in subs, or as an appetizer. I like to serve them with a side of crusty bread and a simple green salad for a complete meal.
These meatballs are best enjoyed fresh, but they can be refrigerated for up to 3 days or frozen for later use. Reheat them gently in your favorite sauce to maintain their tender texture and rich flavor.
Joanna Gaines’ meatball recipe is a game-changer for families who love a good comfort food. 🍴 This recipe is not only delicious, but it’s also easy to make and can be customized to suit your taste preferences. The best part? It’s perfect for a weeknight dinner or a special occasion.
Meatball Ingredients 🔪
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- Salt and pepper, to taste
To make the meatballs, simply combine the ground beef, breadcrumbs, egg, Parmesan cheese, parsley, garlic, salt, and pepper in a large bowl. Mix everything together with your hands or a wooden spoon until just combined. Don’t overmix! 🔄
Cooking the Meatballs 🔥
Preheat your oven to 400°F (200°C). Use your hands to shape the meat mixture into meatballs, about 1 1/2 inches in diameter. Place the meatballs on a baking sheet lined with parchment paper, leaving a little space between each meatball to allow for even cooking. Drizzle with a little bit of olive oil to prevent sticking. Bake for 18-20 minutes, or until cooked through.
💡 Pro tip: To make the meatballs more tender, don’t overbake them. You can also make them ahead of time and freeze them for later use.
Serving Suggestions 🍝
Serve the meatballs with your favorite marinara sauce and pasta, or use them in a sub sandwich. You can also serve them as an appetizer or snack. The possibilities are endless! 🎉
Tips & Tricks for Perfect Joanna Gaines Meatballs
These tried-and-tested tips will help you achieve tender, flavorful meatballs just like Joanna Gaines makes.
Meat Mixture Handling: In Step 1, be gentle when mixing the meatball ingredients. Overmixing can lead to tough meatballs. Stop mixing as soon as everything is just combined, and avoid compacting the meat too much when forming the balls. 💡
Browning Technique: When browning the meatballs in Step 3, don’t overcrowd the pan. Cook in batches if necessary, to ensure they have enough room to brown evenly. This step adds crucial flavor to your meatballs.
Cooking Method Flexibility: You can finish cooking the meatballs either in marinara sauce as described in Step 4, or bake them in the oven. Both methods work well, so choose based on your preference or what’s most convenient.
Storage and Reheating: Meatballs can be made ahead and refrigerated for up to 3 days or frozen for longer storage. To reheat, gently warm them in your favorite sauce over low heat to maintain their tender texture.
Nutrition Facts
320kcal
[recipe_ingredient_scaler]
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
- Recipe for Boneless Pork Chops in Cast Iron Skillet: Sear and Baste to Juicy Perfection - October 3, 2026
- Recipe for Boneless Cross Rib Roast: Slow-Roasted Beef with Herb Crust - October 3, 2026
- Hamburgers in Sauce Recipe Crock Pot: Slow-Cooked Savory Delight - October 3, 2026