Italian Meatballs
Indulge in the ultimate Italian comfort food. Made with a blend of ground beef, breadcrumbs, Parmesan cheese, and aromatic herbs, these tender meatballs are simmered in a rich tomato sauce until they melt in your mouth.
Italian Comfort Food
While spaghetti and meatballs are an Italian-American creation, no one can deny the fact that meatballs are the ultimate comfort food. The art of making tender meatballs lies in the combination of quality ingredients, traditional techniques, and a touch of love. To truly experience the magic of Italian comfort food, it is essential to turn to authentic recipes passed down through generations. To me, meatballs give me the feeling of nostalgia and home. The recipe comes from my great grandfather, who hailed from Italy, but planted roots and raised his family here in America. He was always making recipes that reminded him of home, such as these meatballs. This recipe was passed down to my father, who has made it for me countless times throughout the years. Now I am sharing this recipe with you, with hopes it brings you the comfort and homey feeling it has always brought me.
Creating Tender Meatballs
One of the secrets to creating mouthwatering meatballs is using a mixture of ground meats. A combination of beef, pork, and veal adds depth of flavor and richness to the dish. The ratio of these meats can vary depending on personal preference, but a common blend is equal parts beef and pork with a smaller amount of veal. This combination creates a tender and juicy meatball that is full of flavor.
Another key element is the addition of bread soaked in milk. This technique ensures a moist and tender texture, preventing the meatballs from becoming dry and dense. The breadcrumbs also act as a binder, holding the meat mixture together and preventing it from falling apart during cooking.
The most important tip for making meatballs that melt in your mouth is not to overmix! Overmixing will result in dry, tough meatballs, and that’s not what we want! Mix all of the ingredients before adding the meats, then use your hands to lightly combine. Make sure not to overcook them when you bake them, so keep an eye on them and take them out as soon as they are starting to brown! Following this technique and finishing cooking them in the sauce will give you the perfectly tender meatballs.
Ingredients for Meatballs
While making authentic tasting meatballs might sound daunting, it really isn’t very difficult! You may have most of the ingredients in your kitchen, but here is your grocery list in case you are missing anything:
- Ground Beef
- Ground Pork
- Ground Veal (optional)
- Onion
- Garlic
- Parsley
- Italian Bread
- Milk
- Parmesan Cheese
- Egg
Tips for Success
While authentic recipes provide a solid foundation, mastering the art of making irresistible meatballs requires attention to detail and a few tricks of the trade. Here are some tips to help you achieve the perfect Italian flavors in your meatballs:
- Use freshly grated Parmesan cheese: The use of freshly grated Parmesan cheese adds a nutty and savory flavor to the meatballs. Avoid using pre-packaged grated cheese, as it lacks the same depth of flavor.
- Don’t overmix the meat mixture: Overmixing can result in tough and dense meatballs. Gently combine the ingredients until just incorporated to ensure a tender texture.
- Let the meat mixture rest: Allowing the meat mixture to rest in the refrigerator before shaping the meatballs helps the flavors meld together and makes it easier to form the balls.
- Taste before baking: Cook a small piece of the meatball mixture in a skillet to see if it needs more salt before baking them. You normally need more salt then you think.
- Brown the meatballs before simmering: Browning the meatballs in the oven before simmering them in sauce adds a caramelized crust and enhances the overall flavor of the dish.
Happy cooking!
Italian Meatballs
Equipment
- Baking Sheet
- Dutch oven
- Skillet
- Parchment Paper
Ingredients
Meatballs
- 1 lb Ground Beef
- 1 lb Ground Pork
- 1 Onion diced
- 2 cloves Garlic minced
- 2 tbsp Parsley
- 1/2 cup Parmesan Cheese
- 1 Egg
- 4 slices Italian bread no crust
- 1/2 cup Milk
- Salt and Pepper to taste
Sauce
- 15 oz Whole Peeled San Marzano Tomatoes
- 1/2 Onion diced
- 1 clove Garlic minced
- 8 oz Pancetta
- 1/4 cup White Wine
- Salt & Pepper to taste
Instructions
Meatballs
- In a medium skillet, drizzle olive oil and cook onions and parsley over medium heat. While the onions cook, put the minced garlic in tinfoil and drizzle olive oil and salt on top. Fold the tinfoil and crush the garlic with a knife to release the flavors. Once the onions are translucent, add the garlic and cook for another minute.1 Onion, 2 cloves Garlic, 2 tbsp Parsley
- In a large bowl, put your meats, egg, parmesan, and cooled onion mixture. Season heavily with salt and pepper.1 lb Ground Beef, 1 lb Ground Pork, 1/2 cup Parmesan Cheese, 1 Egg, Salt and Pepper
- In a small bowl, add your sliced bread and soak it in the milk. Once the bread is soggy, use your hands to squeeze out the milk and add it to your meat mixture.4 slices Italian bread, 1/2 cup Milk
- Using your hands, combine the mixture, making sure not to over work the meat. (Try to mix it only so the ingredients are some what combined, we don't want dry meatballs!)
- In the used skillet, add a small amount of your meatball mixture and cook in order to taste whether it needs more salt and pepper. Adjust accordingly.
- Set the oven to broil and let it heat up while you form your meatballs. Make them about 2 inches large, lightly forming them into balls (Don't pack them down!) Set them on a baking sheet and par-cook them in the oven for about 5 minutes each side, or until they're light brown. (Be sure not to get them too dark or they will dry out!)
Sauce
- In a dutch oven or large sauce pot, add olive oil and pancetta and cook over medium heat.8 oz Pancetta
- Once the pancetta has browned, deglaze the pan with the wine and add your onions once the wine has mostly evaporated. When the onions are translucent, add the garlic and cook for another minute.1/2 Onion, 1 clove Garlic, 1/4 cup White Wine
- Add the can of San Marzano tomatoes and cook on high until it starts to bubble. Break apart the tomatoes with a spoon until they are no longer whole. Add salt and pepper to taste.15 oz Whole Peeled San Marzano Tomatoes, Salt & Pepper
- Take the meatballs and place them in the sauce, making sure each is covered. Cook on low heat covered for an hour.
- Serve over pasta, as a sandwich, or just by themselves! Enjoy!