Best-Ever Italian Meatballs Recipe

A decent meatball ought to be stuffed with flavor and delicate all through. Despite the fact that the procedure can be a work of affection, making them without any preparation is extremely simple. Here’s the manner by which to make impeccable meatballs unfailingly.

Use ground hamburger, ground pork, and Italian hotdog. Try not to misunderstand me, there’s nothing amiss with all hamburger. In any case, this trio of meats has a significantly more mind boggling flavor.

Make a panada. A panada is a fastener that is made by letting bread pieces absorb milk with the goal that it turns into a glue. It keeps molded ground meats (like meatballs and meatloaf) wet and delicate. This formula works best with new bread pieces. You can make your own by beating bread (without the outside layer) in a food processor. Or then again, you can basically attack super-little pieces. We lean toward bread morsels produced using white or sourdough bread.

Italian Meatballs

0 from 0 votes
Recipe by Delish Course: MainCuisine: American, ItalianDifficulty: Easy
Servings

4

dozen
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

These Italian meatballs use a standard mix of ground beef and ground pork, with added flavor from parsley, garlic, and dried herbs

Ingredients

  • 1 c. fresh bread crumbs

  • 1/2 c. milk

  • 1 lb. ground beef

  • 1/2 lb. ground pork

  • 1/2 lb. Italian sausage, casings removed

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • Kosher salt

  • Freshly ground black pepper

  • 2 large eggs, beaten

  • 1 c. freshly grated Parmesan

  • 1/4 c. freshly chopped parsley

  • 2 tbsp. extra-virgin olive oil

  • 1 (32-oz.) jar marinara sauce, or homemade marinara

Directions

  • In a small bowl, stir bread crumbs with milk until evenly combined. Let sit 15 minutes, or while you prep other ingredients.
  • In a large bowl, use your hands to combine beef, pork, sausage, onion, and garlic. Season with salt and pepper, then gently stir in bread crumb mixture, eggs, Parmesan, and parsley until just combined. Form mixture into 1″ balls.
  • In a large high-sided skillet over medium heat, heat oil. Working in batches, sear meatballs on all sides to develop a crust. Set meatballs aside, reduce heat to medium-low, and add sauce to skillet. Bring sauce to a simmer then immediately add meatballs back to skillet. Cover and simmer until cooked through, about 8 minutes more.

Notes

Leave a Comment