Italian meatballs
Italian meatballs feature a savory blend of ground beef and pork, enhanced with garlic, onion, and parsley. These meatballs can be cooked on the stovetop, baked, or simmered in sauce for a versatile dish.
Cook time 35 min
Prep time 20 min
Ingredients:
1/3 cup bread crumbs1/2 cup milk (1% fat)
2 tbsp olive oil
1 onion
1 lb ground beef (80/20%)
16 oz ground pork
1 egg
1/2 cup fresh parsley
3 garlic cloves
2 tsp salt
1 tsp black pepper
1/2 tsp red pepper (spice)
2 tbsp grated parmesan cheese
Italian meatballs are a classic dish that bring rich flavors and hearty satisfaction to the table. This recipe combines both ground beef and ground pork for a perfect blend of taste and texture. Ideal for a main course or a versatile addition to pasta dishes, these meatballs are sure to become a staple in your meal rotation.
Instructions:
- In a large mixing bowl, combine the bread crumbs and milk. Let it sit for about 5 minutes until the bread crumbs soak up the milk and soften.
- While the bread crumbs are soaking, heat the olive oil in a skillet over medium heat.
- Add the finely chopped onion and sauté until they are soft and translucent, about 5-7 minutes. Remove from heat and let it cool slightly.
- In the large mixing bowl containing the soaked bread crumbs, add the ground beef, ground pork, lightly beaten egg, chopped parsley, minced garlic, salt, black pepper, red pepper flakes, and grated parmesan cheese.
- Add the cooled onions to the mixture.
- Use your hands to gently combine all the ingredients until just mixed together. Be careful not to overmix, as this can make the meatballs tough.
- With wet hands (to prevent sticking), shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You should get about 20-24 meatballs.
- There are several options for cooking the meatballs:
- Stovetop: In a large skillet, heat some olive oil over medium heat. Add the meatballs in batches, turning occasionally, until they are browned on all sides and cooked through, about 10-12 minutes.
- Baking: Preheat oven to 400°F (200°C). Place the meatballs on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until they are cooked through and browned.
- Simmering in Sauce: Brown the meatballs on the stovetop, then transfer them to a pot of simmering marinara sauce. Let them simmer for an additional 15-20 minutes to finish cooking and absorb the flavors of the sauce.
- Serve the meatballs hot, over pasta, in a sandwich, or on their own with a side of marinara sauce. Garnish with extra grated parmesan cheese and fresh parsley, if desired.
Once you've followed these steps, you'll have a delicious batch of Italian meatballs ready to serve. Whether enjoyed on their own, with pasta, or as part of a sub, these meatballs are as versatile as they are tasty. Enjoy the flavors of Italy from the comfort of your own kitchen!
Italian meatballs FAQ:
To ensure meatballs are fully cooked, check that they reach an internal temperature of 160°F (71°C). Alternatively, cut one open; it should be no longer pink in the center and the juices should run clear.
Yes, you can substitute ground turkey for the beef and pork. Keep in mind that turkey is leaner, so the meatballs may be a bit dryer. Consider adding a little extra olive oil or sautéed onion for moisture.
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing them, where they can last for several months.
A standard half-sheet baking pan (13x18 inches) works well for this recipe. Make sure to space the meatballs evenly to allow for proper browning.
Soaking the breadcrumbs in milk helps to tenderize the meatballs, keeping them moist and adding a richer texture. This step is crucial for achieving a soft and flavorful bite.
Cooking Tips:
- Soak the bread crumbs in milk to keep the meatballs tender and moist.
- Finely chop the onion and garlic to ensure even distribution of flavors.
- Use fresh parsley for a burst of color and freshness.
- Mix the ingredients just until combined; overmixing can make the meatballs tough.
- Consider baking the meatballs in the oven on a wire rack to allow excess fat to drip away for a leaner dish.
- For extra flavor, brown the meatballs in a skillet before finishing them in the oven or simmering them in marinara sauce.
Nutrition Facts
30 ServingsCalories 100kcal
Protein 7g
Carbohydrates 2.27g
Fiber 0.32g
Sugar 0.93g
Fat 7g
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