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Italian Meatballs Recipe

Classic Italian Meatballs

iamwinfred
These classic Italian meatballs are incredibly tender and juicy, made with a blend of ground beef and pork, garlic, Parmesan, and fresh herbs. Simmered low and slow in a rich tomato sauce until they're practically falling apart, this is the authentic, nonna-approved recipe you've been searching for.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 24 meatballs
Calories 380 kcal

Equipment

  • Large mixing bowl
  • Large deep skillet or Dutch oven For browning and simmering
  • Cookie scoop or meatball scoop For uniform sizing (optional)
  • Rimmed baking sheet For resting the formed meatballs
  • Wooden spoon or silicone spatula
  • Tongs For turning meatballs while browning
  • Fine grater or microplane For the Parmesan
  • Measuring cups and spoons
  • Cutting board and sharp knife

Ingredients
  

For the Meatballs

  • 1 lb ground beef 450g, 80/20 fat ratio
  • 1/2 lb ground pork 225g
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg
  • 1/2 cup freshly grated Parmigiano-Reggiano plus more for serving
  • 3 cloves garlic minced
  • 1/4 cup fresh flat-leaf parsley finely chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp dried oregano
  • 1/8 tsp ground nutmeg
  • 2 tbsp extra virgin olive oil for frying

For the Tomato Sauce

  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic thinly sliced
  • 1/4 tsp red pepper flakes optional
  • 56 oz whole San Marzano tomatoes two 28oz/794g cans, crushed by hand
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp sugar optional, to balance acidity
  • small bunch of fresh basil leaves

Instructions
 

  • Make the panade: Combine breadcrumbs and milk in a large bowl, mash into a paste, and let sit for 5 minutes.
  • Build the meatball mixture: Add beef, pork, egg, Parmesan, garlic, parsley, salt, pepper, oregano, and nutmeg to the panade. Mix gently with your hands until just combined.
  • Form the meatballs: Using damp hands, roll the mixture into 24 golf ball-sized meatballs (1.5 to 2 inches). Place on a baking sheet.
  • Brown the meatballs: Heat olive oil in a large Dutch oven over medium-high heat. Brown meatballs in batches for 2-3 minutes per side until golden brown. Transfer to a plate.
  • Make the tomato sauce: Reduce heat to medium-low. Add olive oil, sliced garlic, and red pepper flakes. Cook for 1-2 minutes until fragrant. Add crushed tomatoes, salt, pepper, and sugar, scraping up brown bits. Bring to a gentle simmer.
  • Simmer the meatballs: Nestle all browned meatballs into the simmering sauce. Reduce heat to low, cover with lid slightly ajar, and cook for 25-30 minutes, turning once halfway through.
  • Finish and serve: Tear fresh basil leaves over the top, stir gently, and let rest for 5 minutes before serving with spaghetti, on hoagie rolls, or as desired.

Notes

  • Panade is crucial: The milk-soaked breadcrumb mixture is the secret to ultra-tender meatballs. Do not skip this step.
  • Don't overmix: Mix the ingredients just until combined. Overworking the meat will result in dense, tough meatballs.
  • Brown in batches: Crowding the pan will steam the meatballs instead of browning them. Work in a single layer for the best crust.
  • Use 80/20 ground beef: The fat content is essential for moist, flavorful meatballs. Lean beef will yield dry results.
  • Fresh Parmesan is best: Pre-shredded or powdered Parmesan won't melt or incorporate as well. Grate it fresh from a block.
  • Simmer low and slow: A vigorous boil will cause the meatballs to break apart. Maintain a gentle, barely-there simmer.
  • Make ahead: Formed, unbrowned meatballs can be refrigerated for up to 24 hours. Cooked meatballs in sauce can be refrigerated for up to 4 days.
  • Freezing instructions: Freeze cooked meatballs with sauce in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
  • For a lighter version: Substitute ground turkey or chicken for the beef and pork, adding an extra tablespoon of olive oil to the mixture to compensate for lower fat.
  • To bake instead of pan-fry: Arrange meatballs on a greased wire rack over a baking sheet and bake at 400°F (200°C) for 18-22 minutes until browned and cooked through.

Nutrition

Serving: 4meatballsCalories: 380kcalCarbohydrates: 14gProtein: 28gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 110mgSodium: 740mgPotassium: 480mgFiber: 2gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 15mg
Keyword beef and pork meatballs, homemade meatballs, italian meatballs, spaghetti and meatballs
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