Meatballs over linguine sounds comforting, doesn't it? I've spent a lot of time creating this recipe, and it's become my go-to comfort meal. With just a few carefully selected ingredients that add a subtle punch, this recipe transforms the humble meatball into something truly special with the rich, mellow sweetness of roasted garlic.
What You'll Need
Ingredients
- 1 pound ground beef
- ½ pound ground veal
- ½ pound ground pork
- 1¼ cups seasoned breadcrumbs
- ½ cup grated Parmesan cheese, plus extra for topping
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1 whole egg plus 1 egg yolk
- 1 head garlic
- 1 small onion, finely diced
- Olive oil
- Salt and pepper to taste
Kitchen Tools
- Large mixing bowl
- A good chef's knife for the perfect dice
- Dry measuring cups
- Ice cream scoop or spoon
- A cutting board that you love
- Sheet pan
- Aluminum foil
The Magic Happens Here
Roasting the Garlic
- Preheat your oven to 400°F.
- Cut the head of garlic in half crosswise, exposing the cloves inside.
- Drizzle with olive oil, making sure some oil reaches between the cloves.
- Wrap in foil, creating a little packet.
- Roast for 15-45 minutes, until the garlic is soft, golden, and fragrantly sweet.
- Remove from the oven and let cool slightly until you can handle it.
Prep Work (While the Garlic Roasts)
- Finely dice the onion—go as small as possible for the best texture in your meatballs.
- Chop the parsley until fine.
- Line a sheet pan with foil for easy cleanup later.
Creating the Perfect Mixture
In your large bowl, combine:
- All three ground meats (beef, veal, and pork)
- Breadcrumbs
- Parmesan cheese
- Chopped parsley
- Whole egg and extra yolk (this helps with binding and richness)
- Diced onion
- Squeezed roasted garlic cloves (removed from their skins)
- Salt and pepper to taste
Mix thoroughly but gently with your hands—overworking can make meatballs tough.
Forming and Baking
- Using an ice cream scoop for consistency, portion your meatballs onto the lined sheet pan.
- They can be placed fairly close together as they won't expand much during cooking.
- Bake for 30-35 minutes, or until cooked through.
- Remove from oven, sprinkle generously with additional grated Parmesan.
- Switch oven to broil, and return meatballs for 1-3 minutes, watching carefully, until the tops develop a beautiful golden-brown crust.
Let the meatballs rest for a few minutes before serving to allow the juices to redistribute throughout.
Serving Suggestions
While these meatballs are versatile enough to be enjoyed in multiple ways, here are my favorite options:
- Nestled in a bed of al dente linguine with a light olive oil drizzle (my personal favorite)
- Tossed with your favorite marinara and spaghetti for a classic approach
- Tucked into a crusty roll for the perfect meatball sandwich
- Served on their own with a side of roasted vegetables for a lower-carb option
- Added to a simple broth with some greens for a rustic, comforting soup
The Cooking Spa Tip
The roasted garlic is what makes these meatballs extraordinary—don't rush this step! The longer you roast the garlic, the sweeter and more complex the flavor becomes. Just be careful not to burn it.
Mindfulness Option
For those looking to practice mindfulness in the kitchen: As you scoop and form each meatball, try pausing after every five scoops to name something you're grateful for. This simple practice connects you to the present moment and infuses your cooking with intention and appreciation.
What's your favorite way to enjoy meatballs? Share with our community in the comments below!
No appointments needed—just your love for cooking.
