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.
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!