Paula Deen Meatballs

Paula Deen meatballs are an easy Southern dinner made with ground beef, veal and pork, Parmesan and soft bread, ready in 8 hours 20 minutes with the overnight chill. Try this make-ahead meatball dinner for Sunday dinner or a church supper, since the mix rests in the fridge and it feeds a crowd.

Refrigerate the shaped meatballs overnight, because that rest lets the bread and milk soak into the meat and keeps every meatball tender. Skip it and they turn out denser and fall apart more easily when you roll and fry them.

Paula browns the meatballs in a skillet first, then simmers them gently in about 3 inches of water until they hit 160°F inside. That keeps them juicy instead of dried out, and a pinch of allspice, nutmeg and cloves gives them a warm flavor you won't find in a basic meatball.

Paula Deen Meatballs

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Course: DinnerCuisine: American, SouthernDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

520

kcal

A mix of beef, veal and pork gets soft bread, Parmesan and a little warm spice, then rests overnight before it is floured and browned. A gentle simmer finishes them tender and juicy all the way through.

Ingredients

• 1 tablespoon extra-virgin olive oil
  

• 1 medium onion, diced
  

• 1 clove garlic, sliced
  

• 1 pound ground round beef
  

• 1 pound ground veal
  

• 1 pound ground pork
  

• 3 cups diced soft bread (about 4 slices of bread)
  

• 2 cups grated Parmesan cheese
  

• 1 cup whole milk
  

• 4 large eggs, lightly beaten
  

• 2 tablespoons chopped fresh parsley
  

• 1 teaspoon Kosher salt
  

• 1 teaspoon fresh lemon juice
  

• ½ teaspoon crushed red pepper
  

• ½ teaspoon ground black pepper
  

• ⅛ teaspoon ground allspice
  

• ⅛ teaspoon Ground nutmeg
  

• ⅛ teaspoon ground cloves
  

• All-purpose flour, for rolling
  

• Vegetable oil, for frying
  

• pasta, for serving
  

• pasta sauce, for serving
  

Directions

• Cook the onion: Heat 1 tablespoon extra-virgin olive oil in a skillet over medium heat, then add 1 diced medium onion and 1 sliced garlic clove. Cook for 3 to 4 minutes, then let it cool for 10 minutes.
• Mix the meat: In a large bowl, gently combine the onion mixture, 1 pound ground round beef, 1 pound ground veal and 1 pound ground pork. Then add 3 cups diced soft bread, 2 cups grated Parmesan, 1 cup whole milk and 4 beaten eggs.
• Season the mix: Add 2 tablespoons chopped parsley, 1 teaspoon Kosher salt, 1 teaspoon lemon juice and ½ teaspoon crushed red pepper. Then add ½ teaspoon black pepper and ⅛ teaspoon each of allspice, nutmeg and cloves, mixing with your hands.
• Shape and chill: Shape the mixture into ½-cup meatballs. Then refrigerate them overnight so the flavors come together.
• Flour the meatballs: Reshape the chilled meatballs, since they firm up a bit overnight. Then roll each one in all-purpose flour to coat.
• Brown in a skillet: Fry the meatballs in vegetable oil in a skillet, working in batches. Turn them until they are browned on all sides.
• Simmer until done: Pour water about 3 inches deep into a large Dutch oven and heat over medium heat until simmering. Add the meatballs in batches and simmer gently until an instant-read thermometer in the center reads 160°F, then set them aside.
• Serve with pasta: Serve the meatballs over your favorite pasta with pasta sauce. Spoon the sauce over the top while everything is still hot.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, ThermoPro instant-read thermometer, Lodge 10.25-inch cast iron skillet, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I really need to use veal, beef and pork together?

The three meats give you a tender, rich meatball, with veal and pork adding softness that beef alone doesn't have. If you can't find veal, ground pork or extra ground beef works, though the texture will be a little firmer.

Why are the meatballs simmered in water after frying?

Frying browns the outside, and the gentle simmer then cooks the center through without drying it out. It also makes it easy to check for 160°F with a thermometer so you know they're done.

Can I make the meatballs ahead of time?

Yes, the recipe is built for it, since the shaped meatballs chill overnight before you flour and cook them. Once cooked, they keep well in the fridge in a covered container for a few days and reheat nicely in warm sauce.

What can I use instead of a Dutch oven?

Any wide, deep pot works as long as the water comes up about 3 inches and you can keep it at a gentle simmer. Just don't crowd the meatballs, so they cook evenly.

What's the most common mistake with these meatballs?

Overmixing is the big one, because working the meat too hard makes the meatballs tough. Combine everything gently with your hands just until it comes together, then shape.