The One Thing I Do Cook: My Go-To Meatballs

Let’s be real—cooking is not my thing. That’s my fiancé’s territory. He’s the one whipping up amazing meals while I handle, well… everything else. But if there’s one dish I actually make, it’s these meatballs.

Why These Meatballs?

Because they’re foolproof, full of flavor, and honestly, kind of fun to make. The key? Fresh onion and garlic for depth, whole milk to keep them juicy (because dry meatballs are a crime), and just the right amount of Parmesan for that extra umami kick. Oh, and eggs—never skip the eggs.

The Breakdown…

• Meat: A mix of 1LB ground beef and 1LB ground pork

• Build flavors: Dice one small to medium size yellow onion. I love a Vidalia Onion, if available.

• ADD: 2 cloves of garlic, finely diced.

• Seasoning: Fresh herbs if I have them, dried if I don’t. 2TBSP of Italian Parsley, Basil, Thyme, or a mix of all the above.

• Keept it soft: Mix 2 cups of breadcrumbs with 3/4 cup of whole milk. This is the secret to a soft and tender meatball.

• Binder: 2 Eggs will be the glue that holds it all together.

• More flavor: 1/4 Cup+ Parmesan: Because, obviously + 1/2tsp of red pepper flakes

• Finish them: Salt & Pepper to taste

Roll them up, bake them to golden perfection at 350 degrees, and serve however you like—pasta, subs, or just on their own (I won’t judge).

So yeah, I leave the serious cooking to my fiancé. But when I do cook? It’s meatballs. And they’re pretty damn good.