Description
Classic Italian Meatballs Recipe: Juicy meatballs in rich marinara sauce, made with ground beef, parmesan cheese, and Italian seasoning. Comforting and crowd-pleasing.
Ingredients
Scale
- 1 pound (450g) ground beef (80/20 fat content)
- ½ pound (225g) ground pork
- ½ pound (225g) ground veal (or substitute with more beef)
- ¾ cup (75g) Italian breadcrumbs
- ½ cup (50g) freshly grated Parmigiano-Reggiano cheese
- ¼ cup (60ml) whole milk
- 2 large eggs, lightly beaten
- 4 cloves garlic, minced (about 2 tablespoons)
- ¼ cup (15g) fresh Italian parsley, finely chopped
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil (for frying)
Instructions
- Step 1: Prepare the Breadcrumb Mixture In a small bowl, combine the breadcrumbs and milk, stirring well to ensure all crumbs are moistened. Let this mixture sit for 5 minutes to fully absorb the liquid. This creates a panade that will keep your Classic Italian Meatballs moist and tender throughout cooking.
- Step 2: Combine All Ingredients In a large mixing bowl, add the ground beef, pork, and veal. Sprinkle the soaked breadcrumbs, grated Parmigiano-Reggiano, beaten eggs, minced garlic, chopped parsley, oregano, salt, and pepper over the meat. Using clean hands, gently mix everything together. Work lightly with your fingertips rather than squeezing the mixture—overmixing will make your meatballs tough. Mix just until the ingredients are evenly distributed.
- Step 3: Form the Meatballs Lightly wet your hands with cold water (this prevents sticking) and portion the meat mixture into balls. For dinner-sized Classic Italian Meatballs, aim for about 2 tablespoons of mixture per meatball (approximately 1½ inches in diameter). Roll each portion gently between your palms to form a smooth ball, placing them on a parchment-lined baking sheet as you work.
- Step 4: Brown the Meatballs Heat olive oil in a large, heavy-bottomed skillet over medium heat until shimmering. Working in batches to avoid crowding, carefully add meatballs to the hot oil. Brown them on all sides, turning gently with a spoon, about 2-3 minutes per side. You’re looking for a deep golden crust, not full cooking at this stage. Transfer browned meatballs to a plate lined with paper towels.
- Step 5: Simmer in Sauce Add the browned Classic Italian Meatballs to your simmering tomato sauce. Cover partially and simmer gently for 25-30 minutes until the meatballs are cooked through (internal temperature of 165°F). The slow simmer allows the meatballs to infuse the sauce with flavor while absorbing sauce flavors in return. Occasionally spoon sauce over any exposed portions of the meatballs.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 meatball
- Calories: 150 calories
- Sugar: 2 grams
- Sodium: 350 mg
- Fat: 10 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 4 grams
- Fiber: 0.5 grams
- Protein: 12 grams
- Cholesterol: 50 mg