Meatballs

If there's one thing that's never gone out of style in our kitchen, it's the humble meatball. Whether it’s nestled into a bed of pasta, stacked high in a sandwich, or served solo with a side of garlic bread, meatballs have that timeless, comforting magic.

But not all meatballs are created equal. Around here, the secret starts—and ends—with the beef. You can’t fake good meat. And we don’t cut corners.

At TriTails, we grind our chuck fresh. Not trim, not scraps—true chuck roast, coarsely ground with that perfect 80/20 ratio for meatballs that are juicy, flavorful, and never greasy. If your beef isn’t great, the rest doesn’t matter. And call us biased, but we believe our ground chuck gives any Italian grandma a run for her money.

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Ingredients

• 1 lb TriTails Ground Chuck

• 1 medium sweet onion, finely minced

• 2 garlic cloves, minced

• 1 cup grated parmesan cheese

• 1 egg, beaten

• 1 cup Italian breadcrumbs (or plain + see note)

• 2 tsp kosher salt

• 2 tsp black pepper

• 1 tsp dried oregano

• 1 tsp dried basil

Optional:

• Extra breadcrumbs if mixture is too wet

• Fresh parsley for garnish

• Your favorite marinara, pesto, or cream sauce

• Sub 1 tsp garlic paste if in a hurry

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Instructions

1. Prep:
   Preheat oven to 400°F. Line a baking sheet with parchment. Grate your parmesan, mince the onion and garlic, and beat the egg.

2. Mix:
   In a large bowl, combine all ingredients: beef, onion, garlic, cheese, egg, breadcrumbs, salt, pepper, oregano, and basil. Roll up your sleeves and mix with your hands until evenly incorporated—but don’t overwork it.

3. Shape:
   Roll into 1.5-inch balls and place on the baking sheet, spaced about ½ inch apart. If the mix feels loose, add up to ½ cup more breadcrumbs.

4. Bake:
   Bake for 25–30 minutes or until browned and cooked through (internal temp 160°F). Serve immediately or cool and store in the fridge for up to a week.

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Pan-Fry Option:

Want a crispier exterior or don't want to heat the oven? Pan-fry in a cast iron skillet over medium heat, turning occasionally, until browned on all sides and cooked through—about 10–12 minutes.

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Serving Ideas:

• Toss with spaghetti and red sauce

• Slide into a toasted hoagie roll with melty provolone

• Serve as a party appetizer with toothpicks and dipping sauce

• Plate with pesto and angel hair for a lighter summer take

Faith first, flames next, fork ready.